These peanut butter and jelly cookies are just like classic peanut butter and jelly sandwiches in a cookie form! These flourless cookies have a soft, chewy peanut butter cookie base, and a juicy center, stuffed with homemade (or store-bought) fruit preserves.
Is there anyone who doesn’t actually love a peanut butter and jelly sandwich? I know they’re out there, but everything about this simple treat is divine– the bread (gluten-free for me!), the peanut butter, the jelly– oh my! All of the good stuff.
Plus kids still (mostly) love them, though if you’ve been around here much you know I am constantly figuring out creative ways to feed picky eaters (if that’s you too, check out my Hidden Veggie Mac and Cheese or this Lasagna Casserole). But I don’t see anyone turning away one of these cookies! Today we’re making everyone’s favorite childhood sandwich with a fun twist.
Full of creamy, smooth peanut butter flavor, stuffed with sweet jam, and baked into warm and gooey peanut butter and jelly cookies. If you want, add some texture with crunchy peanut butter and either homemade fruit preserves (I used raspberries) or a store-bought jam of choice.
Why You’ll Love This Recipe
- Flourless chewy peanut butter cookies stuffed with fruit preserves
- Naturally gluten-free!
- Use creamy or crunchy peanut butter
- Make homemade or use store-bought fruit preserves!
Watch a Short Video of This Recipe
Ingredient Notes
Peanut Butter Cookies
- creamy peanut butter: Substitute crunchy peanut butter if you want!
- granulated sugar: I used organic cane sugar but you can use any white sugar you have on hand.
- brown sugar
- egg
- vanilla extract
- baking soda
- sea salt
Raspberry Preserves
- raspberries: Or any other berries – fresh or frozen. Try my homemade blueberry jam for an alternative!
- sugar
- lemon juice
For a full list of ingredients and exact amounts, see the recipe card at the bottom of this blog post.
Step-by-Step Instructions
Step 1: In a large mixing bowl, add all ingredients (wet and dry ingredients!) for the peanut butter cookies. Stir together until combined and a dough forms.
Step 2: Refrigerate the peanut butter cookie dough for at least 1 hour, and if making your own – make your fruit preserve while the dough chills: Add raspberries (or your choice of fruit) in a small saucepan and heat over medium heat. Let it come to a boil for 3-4 minutes, then add sugar and lemon juice. Stir until the sugar dissolves and starts to boil. Lower the heat to simmer for about 5 minutes until the mixture thickens. Remove from heat and set aside to cool at room temperature or in the fridge. It’ll thicken more as it cools.
Step 3: Preheat oven to 325 degrees F and line a baking sheet with parchment paper.
Step 4: Use a 2-tbsp cookie scoop to scoop the chilled dough. Roll into a ball then flatten out in the circle.
Step 5: Add a little less than 1 tsp of the fruit preserve in the center of each cookie, then close it up and roll into a ball with the palms of your hands. It’s okay if the dough rips and some of the fruit seeps out a little.
Step 6: Repeat this with the rest of the dough and place the cookie dough balls on the prepared baking sheet 2-3 inches apart, making sure the sides with any cracks are faced up. Flatten the top slightly with your hand.
Step 7: Bake for 12-15 minutes until golden brown and spread with cracks at the top.
Step 8: Cool for 15 minutes, then gently transfer to a wire rack until cooled completely. The cookies will be fragile at first but will firm up as they cool. Sprinkle with flaky sea salt, if you wish, and enjoy!
Expert Tips
- When shaping and stuffing the cookie dough, some of the fruit preserve may seep through the cracks. That’s okay. Just make sure the cracked side is facing upwards so you have a sturdy base on the bottom of the cookies.
- These will be fragile when they first come out of the oven but will firm up once cooled.
- These cookies are flourless, which means they are naturally gluten-free.
- If you’re loving these jammy cookies, try my Classic Linzer Augen Cookies or these Cherry Jam Chocolate Cups.
- You can substitute any jam, jelly, or fruit preserves you prefer. I used raspberry, but classic strawberry preserves (or store-bought strawberry jam) work great too.
Storage Tips
You can keep these delicious cookies in an airtight container at room temperature for up to a week. You can also store them in the fridge for a firmer texture.
They also freeze well for up to 6 months. Let the cookies cool completely on the cooling rack before storing them in a freezer bag and placing them in the freezer.
Recipe FAQs
You can use creamy or crunch peanut butter! I used smooth peanut butter in this recipe, but crunchy would add a nice texture to the cookies.
You can use any favorite jelly, jam, or preserves. I made a simple raspberry preserves for this recipe, but you can substitute your favorite fruit or buy a store-bought raspberry jam (or another fruit)
Yes! While I haven’t tested this specifically, other nut and seed butter like almond butter or sunflower butter may work. Keep in mind that “no-stir” options are best so that the resulting cookie is not runny.
If you make this recipe, please leave me a star rating and comment below! I love to hear your thoughts and feedback. Follow me on social media Instagram, Facebook, and Pinterest for even more delicious recipes!
Easy Peanut Butter and Jelly Cookies (Naturally Gluten Free)
Ingredients
Peanut Butter Cookies
- 1 cup smooth peanut butter
- 1/2 cup granulated sugar or coconut sugar
- 1/4 cup brown sugar packed
- 1 egg
- 1 tsp vanilla extract
- 1 tsp baking soda
- 1/4 tsp sea salt
1/2 cup fruit preserve of your choice, or make your own:
- 1 cup raspberries or any other berries – fresh or frozen
- 1/4 cup sugar
- 1 tbsp lemon juice
Instructions
- In a large mixing bowl, add all ingredients for the peanut butter cookies. Stir together until combined and a dough forms.
- Refrigerate for at least 1 hour, and if making your own – make your fruit preserve while the dough chills: Add raspberries (or your choice of fruit) in a small saucepan and heat over medium heat. Let it come to a boil for 3-4 minutes, then add sugar and lemon juice. Stir until the sugar dissolves and starts to boil. Lower the heat to simmer for about 5 minutes until the mixture thickens. Remove from heat and set aside to cool at room temperature or in the fridge. It'll thicken more as it cools.
- Preheat oven to 325 degrees F and line a baking sheet with parchment paper.
- Use a 2-tbsp cookie scoop to scoop the chilled dough. Roll into a ball then flatten out in the circle.
- Add a little less than 1 tsp of the fruit preserve in the center, then close it up and roll into a ball with the palms of your hands. It's okay if the dough rips and some of the fruit seeps out a little.
- Repeat with the rest of the dough and place on the prepared baking sheet 2-3 inches apart, making sure the sides with any cracks are faced up. Flatten the top slightly with your hand.
- Bake for 12-15 minutes until golden brown and spread with cracks at the top.
- Cool for 15 minutes, then gently transfer to a cooling rack until cooled completely. The cookies will be fragile at first but will firm up as they cool. Sprinkle with flaky sea salt, if you wish, and enjoy!
Video
Notes
- When shaping and stuffing the cookie dough, some of the fruit preserve may seep through the cracks. That’s okay. Just make sure the cracked side is facing upwards so you have a sturdy base on the bottom of the cookies.
- These will be fragile when they first come out of the oven but will firm up once cooled.
- These cookies are flourless, which means they are naturally gluten-free.
- You can substitute any jam, jelly, or fruit preserves you prefer. I used raspberry, but classic strawberry preserves (or store-bought strawberry jam) work great too.
- You can keep these delicious cookies in an airtight container at room temperature for up to a week. You can also store them in the fridge for a firmer texture.
- They also freeze well for up to 6 months. Let the cookies cool completely on the cooling rack before storing them in a freezer bag and placing them in the freezer.
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