Peanut Butter and Jelly Cookies
These peanut butter and jelly cookies bring together the classic flavors of a PB&J sandwich in a soft, chewy cookie. The cake mix peanut butter cookie base is rich and slightly crisp on the edges, while a dollop of jam adds just the right amount of sweetness. They’re easy to make with just five ingredients and can be customized with your favorite jam or jelly.
Easy Peanut Butter Jelly Cookies
Peanut butter and jelly is a classic combo that never gets old. The creamy peanut butter and sweet jam balance each other perfectly, which is why I wanted to recreate the classic flavor combination in cookie form. Plus, I’ve been on a peanut butter cookie kick lately—if you’ve seen my chocolate peanut butter cookies or classic peanut butter cake mix cookies, you already know!
I love that this recipe only requires five ingredients, making it super easy to mix up. The cake mix keeps the dough simple, while the peanut butter adds plenty of flavor. A little scoop of jam in the center of the cookie brings in that classic PB&J touch, and you can swap in any flavor you like.
Ingredients
- Yellow cake mix – The base of the peanut butter cookie dough. I used Duncan Hines.
- Peanut butter – Adds flavor and chewiness. Use the no-stir kind like Skippy or Jif. Do not use natural peanut butter.
- Eggs – Help bind the dough.
- Vegetable oil – Keeps the cookies soft.
- Strawberry jam or jelly – Adds a sweet, fruity filling. Store-bought or homemade jam works here.
Making the Cookies
- Prep – Preheat the oven to 350°F and line cookie sheets with parchment paper.
- Mix the dough – In a large bowl, stir the peanut butter, eggs, and oil until smooth. Add the cake mix and mix until fully combined.
- Scoop and flatten – Use a 2-tablespoon or medium cookie scoop to portion the dough. Flatten each scoop between your palms.
- Fill and shape – Add a heaped teaspoon of jelly to the center of each cookie. Pull the dough up around the sides of the jelly, partially encasing it while leaving some visible on top.
- Bake – Place the filled cookie dough balls on the prepared baking sheet and bake for 11–14 minutes, or until the edges of the cookies are golden brown and set.
- Cool and serve – Let the cookies cool on the baking sheet before enjoying.
Variations and Substitutions
- Nut butters – Use almond butter or cashew butter instead of peanut butter for a twist on the classic PB&J combo.
- Jam flavors – Try different jams or jellies like strawberry, raspberry, grape, or apricot.
- Crunchy peanut butter – Use crunchy peanut butter for added texture.
- Chocolate drizzle – Drizzle melted chocolate over the cooled cookies for an extra layer of flavor.
Tips for Success
- Adjust for cake mix size – If using a 13.25-ounce box instead of a 15.25-ounce box, reduce the oil to 1/3 cup and the peanut butter to 3/4 cup + 1 tablespoon.
- Don’t overfill with jelly – A heaped teaspoon is just right; too much can cause it to leak out while baking.
- Seal the dough properly – Pull the dough up around the jelly, leaving some visible on top but ensuring the bottom and edges are sealed.
- Use parchment paper – This prevents sticking and makes cleanup easier.
- Let them cool on the baking sheet – The cookies will be soft when they come out of the oven but will firm up as they cool.
Storage
Store cookies in an airtight container for up to 3 days. Layer them with parchment paper to prevent sticking. If you prefer a firmer texture, store them in the fridge for up to a week. Let them come to room temperature before serving.
The cookies can be frozen for up to three months. Freeze in a single layer on a baking sheet, then transfer to a freezer-safe container or bag. Thaw at room temperature before eating.
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Peanut Butter and Jelly Cookies
Ingredients
- 1 cup no-stir creamy peanut butter like Jif or Skippy
- 1/2 cup vegetable oil
- 2 large eggs
- 1 (15.25 ounce) box yellow cake mix see note for smaller box adjustment
- 2/3 cup jam or jelly
Instructions
- Preheat the oven to 350 degrees F and line cookie sheets with parchment paper.
- In a large bowl, mix the peanut butter, eggs, and oil until smooth. Add the cake mix and stir until fully combined.
- Use a 2-tablespoon scoop to portion the dough. Flatten each scoop between your palms.
- Add a heaped teaspoon of jelly to the center of each flattened dough piece. Pull the dough up around the sides of the jelly, partially encasing it while leaving some visible on top.
- Place the cookies on the prepared baking sheet and bake for 11–14 minutes, or until the edges are set.
- Let the cookies cool on the baking sheet before serving or storing.
Notes
- If using a 13.25 ounce box of cake mix, reduce the oil to 1/3 cup and the peanut butter to 3/4 cup + 1 tablespoon.
- Store cookies in an airtight container at room temperature for up to 3 days, in the fridge for up to a week, or freeze for up to 3 months.
Nutrition
Disclaimer: Nutrition information is estimated based on automated calculations and should be considered as an approximation. These estimates are provided as a courtesy. Please use your own brand’s nutritional values to verify accuracy.