Peanut Butter and Jelly Cookies that are soft, chewy, and oh so delicious! My favorite PB & J flavor combo is now in cookie form and they’re absolutely irresistible. The peanut butter cookie is soft yet chewy with oats and has freeze dried raspberries + chopped chocolate PB&J cups studded throughout.
Each bite is bursting with flavor as the tart raspberry and rich peanut butter balance the sweetness of the cookies. And not to mention the chopped PB&J cups … the extra chocolate take these cookies over the top!
Enjoy these fresh from the oven, chilled, with a glass of almond milk, or dunked in warm coffee. They’re delicious no matter what so settle in and bake a batch ASAP! And if you’re looking for another PB inspired cookie to make, try out these Peanut Butter Kitchen Sink Cookies. They’re loaded up with salty chips, sweet marshmallows, and melty chocolate chips all in a tasty peanut butter cookie!
Ingredients in Peanut Butter & Jelly Cookies
Peanut Butter – I use an all natural peanut butter with no added ingredients. Feel free to use natural or not, but the one thing I do recommend is that it’s creamy. Creates a better texture for the cookie!
Coconut Sugar – A refined sugar free sweetener that gives a slight caramel-y flavor to these peanut butter cookies.
Coconut Oil – Adds moisture and healthy fat to give the cookies structure while baking.
Egg – Binds the ingredients while baking to hold these gluten free peanut butter cookies together.
Rolled Oats – Adds a chewy texture and bulks up the cookies. Make sure to use rolled oats and not quick oats, it will affect the texture!
Baking Soda – A leavening agent to help these gluten free cookies rise.
Freeze Dried Raspberries – Contributes to the ‘jelly’ flavor while not making the cookies too moist like typical jelly would.
Peanut Butter & Jelly Cups – One of my favorite candies of all time, Theo Chocolate Peanut Butter & Jelly Cups are unreal! The flavor is spot on and they’re perfect for these cookies.
How to Make Peanut Butter and Jelly Cookies
1. Preheat the oven to 350F and line a baking sheet with parchment paper.
2. Using a hand blender, blend together peanut butter, coconut sugar, and coconut oil.
3. Add eggs + vanilla extract and blend again until crumbly.
4. Stir in the remaining dry ingredients – rolled oats, baking soda, salt, freeze dried raspberries, and chopped PB&J cups.
5. Form into 11-12 balls and slightly press down so they are flat.
6. Bake in the oven for 11-13 minutes (mine took 12 minutes) or until bottoms of cookies have started to brown. Remove from oven, let cool slightly, then enjoy!
Best Natural Peanut Butter Brands
I’m all about using what products make you feel best while also keeping the practicality of budget in mind. For me personally, natural peanut butter is what I prefer because it’s 100% peanuts and salt with no added ingredients. It’s what I enjoy most but I know that it’s not within price range for everyone.
After all, a true peanut butter lover uses *a lot* of peanut butter. Buying all natural can add up quickly so only do that if you actually prefer it.
That being said, there are a few brands I truly love for natural PB and usually rotate between in my pantry. These include Georgia Grinders, Crazy Richard’s, and Santa Cruz. But once again, use the peanut butter that you prefer for both flavor and budget! I also love the natural peanut butter from Costco which is just peanuts and salt, and a great deal for 2 huge jars!!!
Rolled Oats Vs. Quick Oats
In the beginning of most people’s baking experiences, the question of rolled oats versus quick oats is bound to come up. As I’m about to share, not all oats are created equal and here’s why.
Rolled oats (also called old fashioned oats) are the oat groats once they’ve been steamed then rolled into flakes. This keeps them in larger pieces which makes for more texture plus a longer cook time.
Quick oats on the other hand are cut into smaller pieces, rolled thinner, and steamed longer. This makes them cook even faster than rolled oats but with less texture. That’s why it’s important to use rolled oats for these peanut butter cookies. They give the chewy oat texture that we want!
Peanut Butter and Jelly Recipes
For more sweet treats featuring the *best* flavor combination, check out these blog favorites.
Peanut Butter and Jelly Banana Bread – Two classics combined in one, this PB&J Banana Bread is absolutely unreal. The moist and fluffy bread has melty PB&J cups scattered throughout and a swirl of jelly on top. Each bite is packed with the iconic flavor combo!
Peanut Butter and Jelly Bars – A soft peanut butter dough is layered with sweet raspberry jelly, chocolate cups, more jelly, and topped off with crumbled peanut butter dough before being baked to golden perfection. One bite of these soft and gooey crumble bars will have you saying “more please” as you dive in for another. These are truly that good.
If you try this recipe or any of the above ones, please let me know by leaving a comment and rating in the boxes below! I always love to hear from you, and it also helps other people find this recipe when they search online for the BEST Peanut Butter and Jelly Cookies 🙂
Ingredients
- 1 cup creamy natural peanut butter
- 1 cup coconut sugar packed
- 1 tbsp coconut oil
- 1 ea large egg
- 1 tsp vanilla extract
- ½ cup rolled oats
- 1 tsp baking soda
- ⅓ cup freeze dried raspberries crumbled
- 4 ea PB&J Chocolate Cups chopped into x6 pieces per cup
- pinch of salt
Instructions
- Preheat the oven to 350F and line a baking sheet with parchment paper.
- Using a hand blender, blend together peanut butter, coconut sugar, and coconut oil.
- Add eggs + vanilla extract and blend again until crumbly.
- Stir in the remaining dry ingredients – rolled oats, baking soda, salt, and chopped PB&J cups.
- Form into 11-12 balls and slightly press down so they are flat.
- Bake in the oven for 11-13 minutes (mine took 12 minutes) or until bottoms of cookies have started to brown.
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