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Peanut Butter and Jelly Cookies

Peanut Butter and Jelly Cookies

Peanut Butter and Jelly Cookies from 5 Ingredient Baking.
Course Dessert
Cuisine American
Keyword peanut butter cookies
Prep Time 10 minutes
Cook Time 16 minutes
Total Time 26 minutes
Servings 18
Author Cookie Madness


  • 1 1/2 cups unbleached all-purpose flour (180 grams), weigh for best results or spoon lightly.
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter (114 grams)
  • 1 cup creamy peanut butter (255 grams)
  • 1 cup firmly packed light brown sugar (200 grams)
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 3 tablespoons strawberry preserves (or cherry) (45 ml)


  • Preheat oven to 350 degrees F. (180 degrees C). Line baking sheets with parchment paper or silicone liners.
  • Whisk together the flour, baking soda and salt. Set aside.
  • Using an electric mixer on medium speed, beat the butter, peanut butter and brown sugar until light and fluffy. Add the egg and vanilla and mix well.
  • Reduce the mixer speed to low. Gradually add the flour mixture, mixing just until combined.
  • Using about 2 tablespoons (30 grams) of dough at a time, roll the dough into balls. Flatten each ball into a disk. Place about ½ teaspoon of preserves in the center of the disk. Fold the edges of the disk around the preserves. Roll into a ball.
  • Place the cookies on the prepared baking sheets, leaving about 2 inches between cookies. Bake for 15 to 15 minutes or until the cookies arelightly browned. Allow to cool on the pans for 5 minutes. Transfer the cookies to a rack to cool completely.


Recipe courtesy of Jennifer McHenry and Quick-Shop-&-Prep 5 Ingredient Baking: Cookies, Cakes, Bars & More that are Easier than Ever to Make from Page Street Publishing.