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Peanut Butter and Jelly Cookies

These cookies are nostalgic mash up. If cookies are sandwich themed, does that mean they make a good breakfast or lunch? These cookies are crunchy, salty, fruity sweet. Very satisfying no matter what time of day you are eating them.


1 ½ cups Flour

1/4 teaspoon Baking Soda

1/4 teaspoon Baking Powder

1/4 teaspoon Kosher Sea Salt

3/4 cup Spanish Peanuts or Cocktail Peanuts

2 teaspoons Coarse Sugar

1 teaspoon Coarse Kosher Sea Salt

8 Tablespoons Salted Butter

1/2 cup packed Dark Brown Sugar

1/2 cup Sugar

1/2 cup Crunchy Peanut Butter

1 Eggs

1 teaspoon Vanilla

1/4 cup crunchy or smooth Peanut Butter

1/4 cup Jelly


  • Preheat the oven to 350.

  • In a bowl, whisk together flour, baking soda, baking powder and salt. Set aside.

  • Place peanuts in a blender and pulse until the texture of bread crumbs (or chop on a cutting board). In a small bowl, mix peanuts with coarse sugar and salt. Set aside.

  • In a stand mixer (or by hand) beat butter until creamy. Add sugars to butter and beat until fluffy. about Scrape bowl sides as necessary, to ensure all is well mixed. Beat in 1/2 cup crunchy peanut butter until well incorporated, then blend in egg and vanilla.

  • By hand, stir the dry ingredients into peanut butter mixture.

  • Form dough into 24 rough balls.

  • Per images below:

    • Flatten ball into a dough disk (I do this with cupcake liners to make it less messy).

    • Add 1/2 teaspoon peanut butter and jelly to the dough disc

    • Gather up dough disc around the peanut butter and jelly filling back into a ball.

    • Gently press dough ball into the peanut, salt and sugar mixture.

    • Place dough ball on a sheet pan (one that will fit in your freezer) and press into the ball with the end of a whisk to make a pattern.

      • Once dough balls have been processed, freeze for at least 20 minutes before baking (or store in the freezer for future baking).

      • Place frozen dough balls on a baking parchment lined cookie sheet well spaced and bake for 15 minutes.

      • After baked, allow cookies to cool on cookie sheet for a couple minutes before transferring to a cooling rack.

Recipe makes 24 cookies.

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