Peanut Butter 'n' Jelly Mini Cakes Recipe

Name: Peanut Butter 'n' Jelly Mini Cakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: ¾ cup peanut butter; ½ cup firmly packed brown sugar; ¼ cup margarine or ¼ cup butter, softened; ¼ cup milk; 1 egg; 1 teaspoon vanilla; 1 ½ cups oats, uncooked; ⅔ cup flour; ½ teaspoon baking soda; ⅛ teaspoon salt (optional); ⅓ cup fruit preserves, any flavor

Servings: persons

1
Heat oven to 350 degrees.
2
Line 30 mini muffin pan cups with paper baking cups.
3
Beat together peanut butter, brown sugar and margarine until creamy.
4
Add milk, egg, and vanilla; beat well.
5
Add combined oats, flour, baking soda, and salt; mix well.
6
Press rounded teaspoonfuls of dough into each muffin cup.
7
Make shallow indentation in center of dough; fill with 1/2 teaspoon preserves.
8
Bake 14 to 16 minutes or until edges are light golden brown.
9
Cool 5 minutes in pan; remove to wire rack.
10
Cool completely.
11
Store tightly covered.
12
FOR BAR COOKIES:.
13
Press dough evenly onto bottom of ungreased 13 x 9-inch baking pan.
14
Make 30 evenly spaced shallow indentation (5 across and 6 down) in dough.
15
Fill each indentation with 1/2 teaspoon preserves.
16
Bake 18 to 20 minutes or until edges are light golden brown.
17
Cool completely on wire reack.
18
Cut into bars.

724

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.

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 11 ingredients. The key ingredients include: ¾ cup peanut butter, ½ cup firmly packed brown sugar, ¼ cup margarine or ¼ cup butter, softened, ¼ cup milk, and more.

Yes, Peanut Butter 'n' Jelly Mini Cakes 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 'n' Jelly Mini Cakes

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions