Peanut Butter and Jelly Cookies

Peanut Butter and Jelly Cookies combine perfectly baked peanut butter cookies with a peanut butter and jelly buttercream filling for the most decadent PB&J you’ve ever had.

peanut butter and jelly cookies in a baking pan that is lined with a blue kitchen towels

We love a good peanut butter and jelly sandwich. And while that usually means white bread with layers of peanut butter and jelly, we decided to go a different way and make PB&J cookies. Oh, yes. They’re amazing.

These Peanut Butter and Jelly Cookies are the yummiest cookies you’ll ever make! So insanely good, everybody will go nuts for them! 

three peanut butter and jelly cookies stacked on a plate

❤️ Why You’ll Love This Recipe

  • The cookies and buttercream filling are both super easy to make.
  • It only takes a few kitchen staples to make.
  • It’s full of the classic peanut butter and jelly flavor we all love so much.


butter, eggs, flour, sugar, baking powder, salt, peanut butter and jelly on a marble background

You’ll only need a few simple ingredients to make this recipe, and the chances are good that you have them all in your kitchen right now! Be sure to check the recipe card for exact amounts.

For the Cookies

  • Unsalted butter – softened
  • Peanut butter
  • White sugar
  • Brown sugar
  • Large eggs
  • All-purpose flour
  • Baking soda
  • Baking powder
  • Salt

For the Buttercream Filling

  • Unsalted butter – softened
  • Powdered sugar
  • Peanut butter
  • Grape jelly

🔪 How to Make Peanut Butter and Jelly Cookies

Making these cookies is a breeze. It only takes a few minutes and a few simple steps.

Step 1: Combine the Wet Cookie Ingredients

Beat the butter, peanut butter, sugar, and brown sugar with an electric mixer until combined. Then, add the eggs and mix again.

peanut butter cookie dough in a glass mixing bowl

Step 2: Add the Dry Ingredients

Add the flour, baking soda, baking powder, and salt, and mix until combined. Chill the dough for an hour in the refrigerator.

peanut butter cookies on a parchment lined baking sheet

Step 3: Bake the Cookies

Roll the dough into 1-inch balls and place them 2 inches apart on two baking sheets lined with parchment paper. Then, make a crisis cross pattern on the balls with a fork, flattening them a bit. Bake for 10 minutes at 375 degrees until golden brown.

Step 4: Cool

Let the cookies cool to room temperature on wire racks.

Step 5: Make the Filling

Beat the butter and peanut butter together. Then, add the powdered sugar 1 cup at a time, beating until combined. Place the peanut butter buttercream into a resealable bag and cut one of the bottom corners off.

peanut butter cookies being filled with peanut butter and jelly

Step 6: Make the Peanut Butter and Jelly Cookies

Place half of the cooled cookies upside down and pipe the peanut butter filling onto them. Then, spoon about 1 tablespoon of jelly on top of the buttercream. Top with another peanut butter cookie and enjoy!


Do you want to change up this recipe and make it your own? Here are some ways that you can do that!

  • Grapy Jelly – Use your favorite jelly or jam for these cookies.
  • Peanuts – Add peanuts to your cookies before baking.
  • Peanut Butter Chips – Add peanut butter chips to the cookie dough.

If you think these cookies look good, then try our simple air fryer peanut butter cookies.

peanut butter and jelly cookie sandwich held in the air in a woman's hand

🥄 Equipment

  • Measuring cups and spoons
  • Mixing bowl
  • Baking sheets
  • Parchment paper
  • Wire racks
  • Resealable bag

🥫 Storage

Store peanut butter and jelly cookies in the refrigerator in an air-tight container for up to 4 days.

💭 Tips

  • You can refrigerate your baked cookies to ensure they don’t break while making the sandwiches.
  • Be sure your butter is fully softened before making the cookie dough and frosting.
  • Use squeezable jelly for the easiest cookie experience.

⁉️ FAQ

Do you have questions about this recipe? Here are the answers to the most commonly asked questions.

Why do peanut butter cookies have hash marks?

Peanut butter cookie dough is denser than most cookie dough, so it needs to be flattened before baking or the cookies won’t spread and bake all the way through. Flattening with a fork makes the hash marks. They’re purely decorative. You could flatten the dough with anything.

Who decided to flatten peanut butter cookies with a fork?

Pillsbury. Their 1933 peanut butter cookie recipe instructed bakers to press the cookie dough balls down with a fork.

Why did my peanut butter cookies get hard?

Peanut butter cookies are easy to overbake because the dough is already brown. It’s difficult to judge doneness based on color. It’s important to bake the cookies for no longer than prescribed in the recipe. If you try to go by color, you’ll most likely overbake them and make them hard and dry.

🍽 More Recipes

Do you enjoy peanut butter? Then try these delicious recipes:

📌 PIN IT!!

peanut butter and jelly cookies in a baking pan that is lined with a blue kitchen towels

🧾Recipe Card

Want to make this recipe? Print the recipe card below, or pin this recipe, so you can find it later.

peanut butter and jelly cookies in a baking pan that is lined with a blue kitchen towels

Peanut Butter and Jelly Cookies

These peanut butter and jelly cookies are loaded with classic peanut butter cookie flavor and peanut butter and jelly buttercream filling.
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Course: Dessert
Cuisine: American
Prep Time: 1 hour 20 minutes
Cook Time: 10 minutes
Total Time: 1 hour 30 minutes
Servings: 14 Sandwich Cookies
Calories: 597kcal


  • Measuring Cups and Spoons
  • Mixing Bowl
  • Baking sheets
  • parchment paper
  • Wire racks
  • Resealable bag


  • 1 cup unsalted butter softened
  • 1 cup peanut butter
  • 1 cup white sugar
  • 1 cup brown sugar
  • 2 large eggs
  • 2 ½ cups all-purpose flour
  • 1 ½ tsp baking soda
  • 1 tsp baking powder
  • ½ tsp salt

Buttercream Filling

  • 1 stick of unsalted butter softened
  • 2 cups powdered sugar
  • ½ cup peanut butter
  • 1 ½ cups grape jelly


  • In a large bowl, beat butter, peanut butter, sugar and brown sugar with an electric beater, once everything is mixed together add in your eggs and mix once again.
  • Add the flour, baking soda, baking powder and salt and mix once again.
  • Chill for 1 hour in the fridge.
  • Once done, preheat the oven to 375 degrees
  • Line two baking sheets with parchment paper, roll dough into 1 inch balls and place onto paper with 2 inch space in between the balls.
  • Using a fork, make a criss cross pattern onto the balls, flattening them a bit.
  • Bake for 10 minutes or under golden brown. Set out to cool once done.
  • In another large bowl make the buttercream by whipping the butter and peanut butter, add the powdered sugar 1 cup at a time. When everything’s mixed grab a ziplock bag and scoop the buttercream into the bag and zip close, cut one of the bottom edges off with scissors, just a small hole will work.
  • Once cookies are cooked and cooled completely, place half the cookies upside down and begin piping the buttercream on the bottom of the cookies, grab the grape jelly and spoon about 1 tablespoon worth on top of the buttercream, place a bare cookie on top of the buttercream and jelly to make a sandwich.
  • Serve and enjoy!


Any nutritional data I provide is an approximation and actual dietary information can vary based on ingredients and proportion sizes.


Serving: 1Sandwich Cookie | Calories: 597kcal | Carbohydrates: 95g | Protein: 10g | Fat: 22g | Saturated Fat: 7g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 9g | Trans Fat: 0.3g | Cholesterol: 41mg | Sodium: 376mg | Potassium: 240mg | Fiber: 2g | Sugar: 67g | Vitamin A: 238IU | Vitamin C: 3mg | Calcium: 60mg | Iron: 2mg

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