Pbj cookies have been a sweet staple in my life since I was a kid. I remember my mom making batches of these delightful treats, and the smell of warm peanut butter and sweet jam filling our kitchen is a memory I cherish. They’re more than just a cookie; they’re a bite-sized piece of nostalgia, a perfect blend of creamy, nutty peanut butter and fruity, luscious jam nestled in a soft, chewy cookie. This easy PB&J cookie recipe is so simple to follow, you’ll be whipping up your own batch in no time. Let’s get baking!
Why You’ll Love This PB&J Cookie Recipe
Get ready to fall in love with these wonderful cookies! They’re a guaranteed hit for kids and adults alike.
- Incredibly Easy to Make: This easy PB&J cookie recipe comes together so quickly, perfect for busy afternoons.
- Nostalgic Flavor: It’s like your favorite PB&J sandwich in cookie form!
- Perfect Texture: You get a delightful chewiness from the peanut butter base.
- Customizable: Use any jam you love – strawberry, raspberry, grape, you name it!
- Impressive Results: These homemade PB&J cookies look and taste like they came from a bakery.
- Quick Satisfaction: Minimal prep means you’re just minutes away from a delicious treat.
- Versatile: Great for lunchboxes, after-school snacks, or potlucks.
Ingredients for Homemade PB&J Cookies
Gathering your ingredients is the first step to creating these delightful PB&J cookies from scratch. The combination of creamy peanut butter and sweet jam makes this PB&J cookie dough irresistible, and the specific ingredients ensure the perfect texture and flavor. Here’s what you’ll need:
- 1 cup (226g) unsalted butter, softened – Using softened butter is key for creaming with the peanut butter for a light and airy dough.
- 1 cup (250g) creamy peanut butter – This provides the classic peanut butter flavor and contributes to the chewy texture of our PB&J cookies.
- 3/4 cup (150g) granulated sugar – Adds sweetness and helps with the cookie’s structure.
- 3/4 cup (165g) packed light brown sugar – The brown sugar adds moisture and a subtle caramel note, making for wonderfully soft PB&J cookies.
- 2 large eggs – These bind everything together and add richness.
- 1 teaspoon vanilla extract – Enhances all the other flavors.
- 2 1/2 cups (315g) all-purpose flour – Forms the base of the cookie dough structure.
- 1 teaspoon baking soda – Helps the cookies spread and rise slightly.
- 1/2 teaspoon salt – Balances the sweetness and brings out the peanut butter flavor.
- 1/2 cup (120ml) fruit jam (any flavor) – This is the sweet, fruity center that makes these cookies so special!
How to Make the Best Pbj Cookies
Follow these simple steps to create the perfect batch of PB&J cookies. This guide will walk you through exactly how to make PB&J cookies that are both chewy and delightfully fruity.
- Step 1: Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper. This prevents sticking and ensures even baking for your cookies.
- Step 2: In a large bowl, cream together 1 cup (226g) unsalted butter, softened and 1 cup (250g) creamy peanut butter until the mixture is wonderfully smooth and light.
- Step 3: Add 3/4 cup (150g) granulated sugar and 3/4 cup (165g) packed light brown sugar to the butter and peanut butter mixture. Beat everything together until it’s light and fluffy. This step is crucial for creating a tender cookie base.
- Step 4: Beat in 2 large eggs one at a time, ensuring each is fully incorporated before adding the next. Then, stir in 1 teaspoon vanilla extract for that classic comforting aroma.
- Step 5: In a separate bowl, whisk together 2 1/2 cups (315g) all-purpose flour, 1 teaspoon baking soda, and 1/2 teaspoon salt. This dry mix is essential for the cookie’s structure.
- Step 6: Gradually add the dry ingredients to the wet ingredients. Mix until just combined – be careful not to overmix the PB&J cookie dough, as this can lead to tough cookies.
- Step 7: Roll the dough into 1-inch balls. Place them on the prepared baking sheets, spacing them about 2 inches apart to allow for spreading.
- Step 8: Now for the fun part! Use your thumb or the back of a small spoon to create a nice indentation in the center of each dough ball. This is where your jam will go for the delightful PB&J thumbprint cookies.
- Step 9: Fill each indentation with about 1 teaspoon of your favorite 1/2 cup (120ml) fruit jam. Strawberry or raspberry work beautifully!
- Step 10: Bake for 10-12 minutes. You’re looking for the edges to be lightly golden brown, while the center still looks a little soft. This ensures your PB&J sandwich cookies stay wonderfully chewy.
- Step 11: Let the peanut butter jelly cookies cool on the baking sheets for a few minutes. This allows them to set up properly before you carefully transfer them to a wire rack to cool completely. Enjoy your delicious homemade PB&J cookies!
Pro Tips for Perfect Pbj Cookies
Want to elevate your cookie game? These little tips will ensure your PB&J cookies are always a hit, turning out perfectly chewy and delicious every single time.
- Don’t Overmix the Dough: Seriously, once you add the flour, mix just until it’s incorporated. Overmixing develops the gluten too much, leading to tough cookies instead of the delightful chewiness we’re aiming for.
- Chill the Dough: If your dough feels too soft to handle, pop it in the fridge for about 15-20 minutes. This makes the PB&J cookie dough easier to roll and helps prevent them from spreading too much in the oven.
- Jam Consistency Matters: Use a thicker jam rather than a runny one. A runnier jam can make the cookies soggy. If your favorite jam is a bit thin, you can simmer it gently for a few minutes to thicken it up before using.
- Bake Until Edges are Golden: Watch the cookies closely. You want the edges to be just lightly golden brown. The center should still look a little soft; they’ll continue to set as they cool.
What’s the secret to perfect Pbj Cookies?
The secret to perfect soft PB&J cookies lies in the balance of ingredients and not overworking the dough. Using a mix of butter and peanut butter creates that signature chewy texture, while not overbaking ensures they stay delightfully soft. For more baking tips, check out this guide on ingredient substitutions.
Can I make Pbj Cookies ahead of time?
Yes! You can prepare the PB&J cookie dough up to 2 days in advance and store it, covered, in the refrigerator. You can also freeze the unbaked cookie balls for up to 3 months. Just bake them straight from frozen, adding a few extra minutes to the baking time. This is a great tip for busy bakers, similar to how you might prepare pumpkin coffee cake ahead of time.
How do I avoid common mistakes with Pbj Cookies?
The most common pitfall is overmixing the dough, which leads to tough cookies. Another mistake is using jam that’s too thin, making the cookies spread too much. Lastly, overbaking will result in dry, crumbly cookies instead of the desired chewy texture. For more baking insights, consider exploring resources on baking tips and tricks.
Best Ways to Serve Peanut Butter Jelly Cookies
These delightful PB&J cookies are fantastic on their own, but they also pair beautifully with a glass of cold milk, making them a perfect after-school treat. You can also serve them as a sweet ending to any meal. For a fun twist, arrange them on a platter alongside fresh fruit like berries or sliced bananas; the fruit adds a lovely freshness that complements the rich peanut butter and sweet jam.
Consider them the ultimate cookie for a nostalgic picnic or a bake sale. They also make a wonderful base for creative dessert presentations. Imagine them as edible components in a larger dessert spread, perhaps alongside ice cream or a simple yogurt parfait. They truly shine as mini PB&J sandwich cookies, especially when a little extra jam is drizzled on top or when paired with a scoop of vanilla ice cream. If you enjoy fruity desserts, you might also like our irresistible peach upside-down mini cakes.
Nutrition Facts for Pbj Cookies
When you indulge in these delicious homemade PB&J cookies, it’s helpful to know what you’re enjoying. Each cookie offers a satisfying blend of flavors and textures, providing a sweet treat without being overly decadent.
- Serving Size: 1 cookie
- Calories: Approximately 150-180 kcal (varies with jam)
- Fat: Approximately 8-10g
- Saturated Fat: Approximately 3-4g
- Protein: Approximately 3-4g
- Carbohydrates: Approximately 15-20g
- Fiber: Approximately 1-2g
- Sugar: Approximately 10-15g
- Sodium: Approximately 60-80mg
Nutritional values are estimates and may vary based on specific ingredients used, especially the type of jam you choose for your PB&J cookie recipe.
How to Store and Reheat Pbj Cookies
Once your delicious PB&J cookies have cooled completely, proper storage is key to keeping them tasting fresh and delightful. I usually let mine cool on the wire rack for at least 30 minutes – patience is a virtue when it comes to perfect cookies!
For short-term storage, place the cooled cookies in an airtight container. They’ll stay wonderfully soft and chewy at room temperature for about 3 to 4 days. If you’re planning to keep them longer, freezing is your best bet. You can freeze the baked cookies in a single layer on a baking sheet until firm, then transfer them to a freezer-safe bag or container. They’ll keep well for up to 3 months. Think of them like mini PB&J cookie bars in terms of their freezer-friendliness! For other freezer-friendly treats, check out our pumpkin cobbler.
Reheating is simple! If frozen, let them thaw at room temperature for an hour or so. For a warm, just-baked taste, you can pop a cookie in the microwave for about 10-15 seconds. Just be careful not to overheat them, or they might become too soft. Enjoying these homemade treats is always worth the little bit of effort!
Frequently Asked Questions About Pbj Cookies
Can I make Pbj cookies from scratch with different nut butters?
Absolutely! While peanut butter is classic, you can definitely experiment. Almond butter or cashew butter work wonderfully for a different nutty flavor profile. Just ensure your chosen nut butter is creamy and at room temperature for the best cookie dough consistency. This flexibility makes creating your own version of PB&J cookies from scratch even more fun!
How can I make these a quick PB&J cookie recipe?
To speed things up, you can prepare the PB&J cookie dough ahead of time and refrigerate it. Then, when you need a treat, you can simply scoop and bake. You can also use a cookie scoop for faster, more uniform balls. For an even quicker version, consider making PB&J cookie bars by pressing the dough into a pan and spreading the jam on top before baking. If you’re looking for other quick recipes, our 2-ingredient Reeses brownies are a hit.
What if my jam is too runny for the cookie indentations?
A runny jam can be a bit messy! If your jam is on the thinner side, try simmering it in a small saucepan for a few minutes to reduce the liquid and thicken it up. Let it cool slightly before adding it to your cookie indentations. This helps ensure the jam stays put and doesn’t create a soggy bottom for your PB&J sandwich cookies.
Are there any tips for making the best peanut butter jelly cookies for a crowd?
When making a large batch, consistency is key. Use a cookie scoop to ensure all your dough balls are the same size for even baking. You can also prep all the indentations first, then fill them with jam. This method streamlines the process for a truly quick PB&J cookie recipe that’s perfect for parties or bake sales.
Variations of Pbj Cookies You Can Try
While the classic peanut butter and jelly combination is divine, don’t be afraid to get creative with your PB&J cookies! These variations offer exciting twists on the original, catering to different tastes and dietary needs. You can easily transform this recipe into something new and equally delicious.
- Chocolate PB&J Cookies: For a richer, more decadent treat, try adding 1/4 cup of unsweetened cocoa powder to the dry ingredients. This creates a lovely chocolate cookie base that pairs wonderfully with the fruity jam center.
- Gluten-Free PB&J Cookies: Those looking for gluten-free PB&J cookies can easily adapt this recipe. Simply substitute the all-purpose flour with a good quality gluten-free all-purpose flour blend that contains xanthan gum.
- Vegan PB&J Cookies: Making vegan PB&J cookies is a breeze! Use vegan butter sticks instead of dairy butter and replace the eggs with a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water, let sit for 5 minutes).
- PB&J Cookie Bars: If you’re short on time or prefer a different format, press the dough evenly into a greased 8×8 inch baking pan. Spread the jam over the top, then bake until golden. Cut into bars once cooled for an easy-to-serve dessert. For another bar option, try our irresistible summer peach cake.
Delicious Pbj Cookies: 10 Simple Steps
- Total Time: 30-32 minutes
- Yield: Approximately 24 cookies 1x
- Diet: Vegetarian
Description
Enjoy these delightful homemade PB&J cookies, a nostalgic treat with a chewy peanut butter base and a gooey fruit jam center. This easy PB&J cookie recipe is perfect for a quick snack or to share with guests.
Ingredients
- 1 cup (226g) unsalted butter, softened
- 1 cup (250g) creamy peanut butter
- 3/4 cup (150g) granulated sugar
- 3/4 cup (165g) packed light brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 1/2 cups (315g) all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup (120ml) fruit jam (any flavor)
Instructions
- Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
- In a large bowl, cream together the softened butter and creamy peanut butter until smooth.
- Add the granulated sugar and brown sugar to the butter mixture. Beat until light and fluffy. This is the base for your PB&J cookies.
- Beat in the eggs one at a time, then stir in the vanilla extract.
- In a separate bowl, whisk together the all-purpose flour, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix the PB&J cookie dough.
- Roll the dough into 1-inch balls. Place them on the prepared baking sheets, about 2 inches apart.
- Use your thumb or the back of a small spoon to create an indentation in the center of each dough ball. This is where your jam will go for the PB&J sandwich cookies.
- Fill each indentation with about 1 teaspoon of fruit jam.
- Bake for 10-12 minutes, or until the edges are lightly golden brown. The center should still look slightly soft.
- Let the peanut butter jelly cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
- Enjoy your delicious homemade PB&J cookies!
Notes
- You can use crunchy peanut butter for a different texture.
- Experiment with different jam flavors like strawberry, raspberry, or grape.
- For chocolate PB&J cookies, you can add 1/4 cup cocoa powder to the dry ingredients.
- If you want gluten-free PB&J cookies, use a gluten-free flour blend.
- For vegan PB&J cookies, use vegan butter and a flax egg.
- Prep Time: 20 minutes
- Cook Time: 10-12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: Approximately 150-180 kcal (varies with jam)
- Sugar: Approximately 10-15g
- Sodium: Approximately 60-80mg
- Fat: Approximately 8-10g
- Saturated Fat: Approximately 3-4g
- Unsaturated Fat: Approximately 5-6g
- Trans Fat: 0g
- Carbohydrates: Approximately 15-20g
- Fiber: Approximately 1-2g
- Protein: Approximately 3-4g
- Cholesterol: Approximately 20-25mg