Easy & Fun Peanut Butter and Jam Cookies

Soft, chewy peanut butter cookies with a dollop of sweet jam baked right in the center.

Quick to mix, no dough chilling, and totally addictive!

Okay, these cookies? SO good.

You get the soft, chewy peanut butter cookie vibes and that little pop of sweet jam in the middle.

They’re super easy to mix up and you don’t need to chill the dough (thank goodness!).

You can use whatever jam you’ve got hanging out in the fridge.

I’ve done raspberry, strawberry, even grape once when we were low, and they all turned out delicious.

So these are basically thumbprint cookies but when you put the jam in you fold the edges over so the jam ends up mostly inside the cookie.

I’ve done it both ways but the kids always seem to like have the jam mix in a bit with the cookie.

Anyway, here’s the recipe if you’re ready to give it a try:

Ingredients for Peanut Butter and Jam Cookies

These are pantry staples, just stuff you probably already have kicking around.

You can swap things in if you need to (I’ve used crunchy peanut butter and random jam, still turned out yummy).

Here’s what you’ll need:

• Peanut butter – Smooth is classic, but crunchy adds a fun little bite
• Granulated sugar – For that sweet base and slight crisp on the edges
• Brown sugar – Makes the cookies soft and gives them a little caramel vibe
• Egg – Helps hold it all together
• Vanilla – Adds that cozy, warm flavor we all love
• Baking soda – Gives the cookies a bit of lift so they don’t go flat
• Salt – Just a pinch to balance the sweet
• All-purpose flour – Basic binder that keeps the dough from spreading too much
• Jam or jelly – Any flavor works (use what your kids left open in the fridge)

How to Make Peanut Butter and Jam Cookies

1. Mix the Wet Stuff

Grab a big bowl and stir together the peanut butter, white sugar, and brown sugar until it’s smooth and creamy.

Then toss in the egg and vanilla and mix again until it looks like cookie dough.

2. Add the Dry Stuff

Sprinkle in the baking soda, salt, and flour right on top of that wet mix, then stir until everything’s just combined—don’t overdo it.

The dough will be thick but not crumbly.

3. Scoop and Shape

Scoop out tablespoon-sized balls and drop them on a parchment-lined baking sheet, leaving room between each one.

Press your thumb or the back of a spoon in the center to make a little dip.

If your dough sticks to your fingers, wet them just a bit…it helps!

4. Add the Jam

Spoon about a half teaspoon of jam into each dip but don’t overfill or it’ll bubble out like crazy in the oven. Use a small spoon and go slow.

Use a thick jam if you’ve got one, it holds up better while baking.

5. Fold the Edges

Gently push the cookie edges up around the jam with your fingers, just enough to make a little nest.

Don’t cover the whole thing, just tuck it in a bit so it doesn’t slide off.

6. Bake

Pop the tray in a 350°F oven for 10–12 minutes, until the cookies look set and lightly golden at the edges.

They’ll still be soft in the middle…that’s what you want.

7. Cool

Let the cookies sit on the pan for 5 minutes before moving them to a cooling rack.

The jam gets very hot, so give them time to set.

If you move them too soon, they might fall apart.

A Cookie That Hits All the Spots

You get soft, chewy peanut butter and sweet, sticky jam all in one bite!

It’s like a PB&J but way more fun.

These are perfect for after-school snacks, bake sales, or just eating three in a row while standing at the counter.