• Preeti Vaswani


CAUTION: This recipe is going to become your NEW FAV in NEW YEAR 2021!!!

As we are entering 2021 , let the year 2020 become a year of learning that taught us patience, empathy, gratitude, and many more crucial life lessons. Let us end 2020 with a sweet note and welcome 2021 with new hopes and aspirations.

Wishing you all a Very Happy New Year

Back to the recipe, Peanut butter and Jelly cookies are incredibly soft, buttery, and delicious. A lot of crunch from chunky peanut butter and coarsely ground roasted peanut coating over rolled cookies before baking just makes it AMAZING !!!

Jazz up the cookies with drizzles of white chocolate to make them more FESTIVE and ADDICTIVE !!!

These cookies just taste like peanut butter with perfect sweetness from jelly/jam. They have an amazing soft center with jelly and a perfect firm crunch on the edges.

These cookies are perfect for the holiday season to enjoy with a cup of milk for breakfast and make a nutty buttery delicious dessert themselves !!!

Why will these cookies be your new favorite?

Homemade addictive cookies

Nutty and buttery

Crispy and crunchy edges

Soft jelly-filled center

Grab and go snack

Great for breakfast

Ultimate dessert with white chocolate drizzles

So, it wins in every single way !!!

How to make PB n J Cookies?

The whole process of making cookies can be divided into 8 steps :

Make the dough - Whisk the dry ingredients and cream the wet ingredients and then combine them together to make the dough.

Chill the dough - The dough that is made is soft so chilling is mandatory. Do not skip this step. Chill for at least 2 hours or overnight.

Roll out cookie balls - Scoop out a tablespoon of dough and make a firm round spherical ball by rolling in between your palms.

Coat with coarsely ground peanut - Roll the cookie dough ball over coarsely ground roasted peanuts to cover it uniformly with crushed peanuts which give a crunch to the cookie after baking and is a visual treat too.

Fill with jelly - Make an indent in the center of the cookie with the end of the rolling pin or wooden spoon and fill in with the jam/jelly. Any flavor jam/jelly of your choice goes well. I have used raspberry flavored jam in these cookies.

Chill again - Working on the dough melts the butter in it. Chill it again to prevent from getting puddles of cookies.

Bake - Bake the cookies for 12-15 minutes at 160-degree centigrade till the edges are firm and the cookie is nicely golden brown in color.

Let them cool - Decorate with melted white chocolate on cooling.

What goes in PB n J Cookies?

Flour - All-purpose flour is the all-around flour used for baking cookies. If you want you can replace a part of APF with Almond flour or Oats flour however I have used only APF in this recipe.

Brown and white sugar - A combination of white and brown sugar in the recipe works best to have super soft and textured cookies.

Butter - Use unsalted butter at room temperature.

Chunky Peanut Butter - The heroic ingredient of this cookie is chunky peanut butter which gives perfect taste and crunch in each bite. You can use Jif, American Garden, or Skippy any brand that is easily available.

Egg - Egg provides moisture to the cookies and helps to make cookies chewy.

Jam - Use your favorite jam/ jelly flavor or one you already have in your panty grape, strawberry, blueberry, raspberry any.

Roasted coarsely crushed peanut - Roll the cookie balls into crushed peanuts for extra crunch and visual treat.

Other ingredients - Other ingredients used in this recipe are salt, vanilla essence, baking soda, and white chocolate.

Cuisine : American

Course : Dessert/Snack

Prep time : 5 hours(include chilling time)

Baking time: 12-15 minutes

Servings : 28-30 in no.


  • 1 1/4 Cup APF

  • 1/2 Cup chunky peanut butter

  • 1 Stick unsalted butter (100 gm)

  • 1 Egg

  • 1/2 Cup fine brown sugar

  • 1/4 Cup fine white sugar

  • 1/2 Tsp baking soda

  • 1/4 Tsp salt

  • 1 Tsp vanilla essence

  • 1/2 Cup roasted crushed peanuts

  • 1/4 Cup jam

  • 75-100 gm Melted white chocolate


  1. Sift the flour, baking soda, and salt together and set it aside.

  2. In a bowl using a hand blender whisk attachment beat the butter until smooth which may take around 2 minutes.

  3. Add the brown sugar and granulated white sugar and beat until creamed.

  4. Add the egg, vanilla essence and beat until combined.

5. Add in the peanut butter and beat again until well combined.

6. Add the dry ingredients to the wet ingredients and mix with the help of a spatula until combined.

7. The dough will be thick and soft. Cover and chill the dough for at least 2 hours in the refrigerator.

8. Remove dough from the refrigerator and roll into balls taking 1 tablespoon of dough each time. Roll each ball into crushed peanuts.

9. Place the cookie balls on a baking tray lined with parchment paper. Indent with your thumb or the bottom end of a wooden rolling pin into the center of each dough ball to make a crevice. Fill the crevice with jam and keep the baking tray in the refrigerator for an hour to chill the shaped cookies for the second time.

10. Bake for 13-15 minutes or until lightly browned on the sides.

11. Remove from the oven. Allow cookies to cool.

12. Drizzle melted white chocolate over the cookies and allow it to set before storing them in a cookie jar.

Peanut butter and jelly...........they always go together!!!!!

If you like Cookies, you can try them at home – M n M Cookies from my blog.

You can also try savory Indian Jerra Cookies, it is perfect with a cup of masala chai.

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