Dessert

Peanut Butter and Jelly Cookies Recipe

ByHarry Bern December 12, 2025December 12, 2025

Introduction

These Peanut Butter and Jelly Cookies are a nostalgic twist on the classic sandwich, combining soft oats and rich peanut butter with a sweet jelly filling. Perfect for a cozy snack or a fun treat to share with family and friends.

A stack of six round oatmeal cookies with slightly rough, crumbly texture is shown, each separated by a thin layer of bright red jam that is slightly glossy and seen oozing from the edges. The cookies are light brown with visible oats and have a homemade, uneven look. The background is a white marbled texture, making the stack stand out clearly. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1/2 cup butter (softened)
1/2 cup + 1/3 cup peanut butter
1/2 cup white sugar
1/2 cup brown sugar
1 large egg
1 tsp vanilla extract
1 cup quick cooking oats
3/4 cup all-purpose flour
1/2 tsp salt
1/2 tsp baking soda
1/4 tsp baking powder
1/3 cup jelly

Instructions

Step 1: Preheat your oven to 350 degrees Fahrenheit.
Step 2: In a large bowl, cream together the softened butter, 1/2 cup peanut butter, white sugar, and brown sugar until smooth. Beat in the egg and vanilla extract.
Step 3: In a separate small bowl, whisk together the flour, baking soda, baking powder, and salt. Gradually mix this dry blend into the creamed mixture.
Step 4: Stir in the quick cooking oats until fully combined.
Step 5: Drop teaspoonfuls (or use a small cookie scoop) of dough onto a parchment-lined baking sheet. Flatten each cookie lightly with a fork, making a crisscross pattern.
Step 6: Bake the cookies for about 10 minutes, then remove from the oven and allow them to cool completely on a wire rack.
Step 7: Once cooled, flip half of the cookies over and spread each with the remaining 1/3 cup peanut butter followed by a layer of jelly.
Step 8: Top each with a plain cookie, pressing gently to form sandwich cookies.

Tips & Variations

Use your favorite flavor of jelly or jam for a custom taste—strawberry, grape, or raspberry all work well.
For a crunchier texture, swap quick oats for old-fashioned rolled oats.
To make these nut-free, substitute the peanut butter with sunflower seed butter and use a seed-based spread instead of jelly.

Storage

Store the peanut butter and jelly cookies in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to a week or freeze for up to 3 months. If refrigerated or frozen, let them come to room temperature before serving for the best texture.

How to Serve

A close-up view of a stack of five oatmeal cookies with a layer of red jam spread between each cookie, showing chewy, textured golden-brown oatmeal surfaces on top and bottom with the glossy red jam peeking out evenly between the layers, all placed on a white marbled surface. The cookies look soft and slightly crumbly with the jam adding a shiny, smooth contrast. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use natural peanut butter for these cookies?

Yes, natural peanut butter works well, but since it can be oilier and less sweet, you might want to slightly reduce the butter or add a bit more sugar to maintain the right texture and flavor.

Do I have to make sandwich cookies or can I eat them as regular cookies?

You can definitely enjoy the cookies plain without the peanut butter and jelly filling. They are tasty on their own and make a quick snack if you’re short on time.