Peanut Butter & Jelly Cookies :-) Recipe

Name: Peanut Butter & Jelly Cookies :-)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: ¾ cup unsalted peanuts; ½ cup unsalted butter; ½ cup superfine sugar; ⅓ cup light brown sugar (packed); 1 tablespoon seedless raspberry jam or 1 tablespoon preserves; ½ cup peanut butter (creamy or chunky); 1 teaspoon vanilla extract; 1 egg, beaten; 1 ½ cups all-purpose flour; 2 teaspoons baking powder

Servings: persons

1
Lightly grease two baking sheets or line with parchment paper.
2
Spread the peanuts on a baking sheet and roast in the oven for 5 minutes, until they begin to brown.
3
Allow to cool then chop coarsely.
4
Beat the butter, superfine sugar and brown sugar until light and fluffy.
5
Add the jam or preserves, peanut butter, and vanilla; beat until mixed thoroughly.
6
Gradually add the beaten egg, beating well after each little bit is added.
7
Sift the flour and baking powder into a bowl.
8
Stir into the mixture with the chopped nuts to make a soft dough.
9
Wrap the dough in plastic wrap and chill in the refrigerator for one hour.
10
Preheat oven to 350 degrees Fahrenheit.
11
Divide the dough into 24 pieces.
12
Roll each piece into a ball the size of a walnut.
13
Put the cookies onto the prepared baking sheets, spacing them well apart.
14
Flatten slightly with a fork.
15
Bake for 15 minutes or until golden brown.
16
Leave on the baking sheets for 3 to 4 minutes; remove with a thin metal spatula.
17
Cool on a wire rack.

906

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: ¾ cup unsalted peanuts, ½ cup unsalted butter, ½ cup superfine sugar, ⅓ cup light brown sugar (packed), and more.

Yes, Peanut Butter & Jelly Cookies :-) falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Peanut Butter & Jelly Cookies :-)

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions