peanut butter cookies

It’ Peanut Butter Jelly Time: The Most Amazing PBJ Cookies

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peanut butter cookies

Peanut butter and jelly sandwiches conjure up really good memories for me.

Hot summer days playing outside…

Spending time with your neighbourhood friends…

Sitting under a picnic table and eating peanut butter and jelly sandwiches…

Actually, that’s a total lie.

I’m Italian…I ate prosciutto and cheese sandwiches at the table where my mother could see me finish every last bite.

But, I would have loved to be a kids eating a PBJ sandwich under a table in the summer sun.  Maybe that’s why I play with food so much as an adult – ’cause I wasn’t allowed to play with it as a kid.

I guess I can blame my mother for my food issues, but I can also credit her with my creativity in the kitchen.

Thanks mom…love ya!

I know the weather isn’t cooperating (come on, summer, hurry up already!), but make yourself a batch of these.

It will remind you of being a kid – and on most days, that’s a pretty amazing feeling!

peanut butter cookies




1 c flour

1 tsp baking powder

2 c peanut butter (creamy), divided

1/2 c butter (room temperature)

1 1/2 c granulated sugar

1/2 c brown sugar

2 eggs

1/2 c jam (strawberry is my fav and use homemade or get the best quality)

1/2 c icing sugar

3 tbsp milk


1.  Preheat oven to 350 and prepare your baking sheets with either parchment or Silpat mats.

2.  In a small bowl, combine flour and baking powder; set aside.

3.  In a mixing bowl, cream 1 1/2 c peanut butter, butter and both sugars; beat until smooth.

4.  Beat in eggs and mix until well combined.

5.  Stir in flour mixture and place in fridge for about 20 minutes.

6.  Using a small scoop (or a large tablespoon), scoop out balls and place 12 on each tray.

7.  Using the back of a wooden spoon (or a large round dowel or even your finger), make an indentation in the middle of each cookie.

8.  There will be a large “well” in the centre but it will flatten out as is cooks.

9.  Bake for about 10-13 minutes – the cookies should be golden.

10.  While the cookies cool, mix the icing sugar and the remaining 1/2 c peanut butter in a small bowl; add the milk slowly and incorporate.

11.  Put the icing into a Ziploc bag and snip the end like this (above).

12.  Dollop about 1 tsp of jam into the centre of each cookie and then drizzle the top with the icing (it will harden).



You can just go ahead and enjoy them or you can make them into dessert – because, you know, a drizzled peanut butter and jelly cookie on it’s own just would be enough, right? 🙂