Peanut Butter and Jelly Cookies – Easy and Tasty

There are some pairs that just always go together, like cookies and milk, or peanut butter and jelly. So why not bring them all together with Peanut Butter and Jelly Cookies?

These cookies are good for kids and adults alike. They’re not too sweet, and they have just the right amount of peanut butter-y-ness to keep even the biggest kids coming back for more.

A few hints to make this recipe even easier:

One, we used a little wine stopper to make the holes. Of course your kids can use (clean) thumbs to make thumbprints. But a wine stopper (or anything circular) makes holes that are easier to fill and center.

Two: You could get a pastry bag to squeeze out the jam, but we like this little “life hack.” Take a clean plastic baggie, fill it with jam, snip off the corner, and – instant jelly pastry bag. (Plus – you can throw it away when you’re finished.)

Peanut Butter and Jelly Cookie Recipe

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Peanut Butter and Jelly Cookies

Peanut butter and jelly are the perfect pair. Maybe that's why they match up so well in these tasty cookies.

Course Dessert

Cuisine American

Author Jeanne Fratello

Ingredients

• 1/2 cup (one stick) butter
• 1/2 cup natural peanut butter
• 1/2 cup granulated sugar
• 1/2 cup brown sugar packed
• 1 egg
• 1 tsp. vanilla
• 1 3/4 cup sifted flour
• 1 tsp. baking soda
• 1/2 tsp. salt
• Additional 1/4 cup granulated sugar
• 1/4 cup grape jelly

Instructions

1. In a sturdy mixer, cream butter and peanut butter until smooth. Add sugars gradually and cream until fluffy. Add egg and vanilla and mix well.
2. In a separate bowl, sift together flour, baking soda, and salt. Add sifted dry ingredients gradually to butter mixture and mix until blended.
3. Using a round teaspoon of dough for each cookie, shape the dough into round balls. Roll the balls in the 1/3 cup granulated sugar to coat.
4. Use your thumb or a small kitchen implement to stamp small round indentations in each cookie (if the cookie cracks, it's OK - just don't go all the way through). Fill each hole with a tiny amount of blueberry jam.
5. Bake cookies at 350 degrees for 12 minutes, or until golden brown. Serves 8 to 10.

These tasty little cookies are great for snacks, of course. But they’re also great for lunchboxes (if your school or workplace allows peanut products). And of course, if you bring a few on a hike or outing, they’re guaranteed to hit the spot.

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Enjoy! And of course make sure to enjoy them with their favorite companion, milk.

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P.S. Looking for more great-with-milk cookies? Try our favorite Lavender Strawberry Shortbread Cookies.