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Did anyone ever really grow up without a peanut butter and jelly sandwich? The combination is iconic! If you have one you most certainly need the other. And that is why these PB & J Cookies are so amazing. A simple 5 ingredients peanut butter cookie is made even better with the addition of raspberry jam. They melt in your mouth, taste delicious and will have you wanting to eat one right after another!
I remember being a kid and loving a good peanut butter and jelly sandwich… hold the crust! Now as an adult I don’t always think of them but they are so nostalgic.
Nothing quite beats it unless of course you take the flavors and combine them into a cookie!
Cookies make my world go round and this cookie in particular is one that not only tastes amazing but also takes me back to the good ole’ days.
That is one of the million reasons to love food! It can take you back to a moment in time with just one bite. Food is magical that way and so are these Peanut Butter and Jelly Cookies.
What makes these Peanut Butter and Jelly cookies so special?
- The dough starts with a cake mix and only requires a handful of ingredients.
- Rolling the cookies into chopped peanuts instead of sugar gives them extra peanut flavor and awesome texture.
- Baking the jam into the cookie creates such a cohesive bite.
- You can customize the cookies with whatever kind of jam you and your family love.
- They bake ups soft, delicious and reminding you of your childhood.
How to Make PB & J Cookies with a Cake Mix
Starting a cookie with a cake mix really makes things simple. These peanut butter cookies come together in minutes and with only 6 ingredients.
- Begin by combining a yellow cake mix with melted butter, peanut butter and two eggs.
- Mix with a hand held mixer {or by hand} until completely combined. The cookie dough will be thick and wonderful.
- Instead of rolling them in sugar like a traditional peanut butter cookie, we are going to roll them in chopped peanuts. I chopped the peanuts fairly fine but there were larger chunks as well. This made for a good combination.
- Using a medium cookie scoop, scoop mounds of dough. Then roll each mound into the chopped peanuts. The peanuts should adhere really easy but you may need to press slightly.
- Place the cookies onto a silicone mat {or parchment} lined baking sheet.
- Using your thumb, create an indentation in the middle of each cookie.
- Fill each indentation with about 1/2 tablespoon of your favorite jam. I used raspberry.
- Bake in a 350 degree oven for 9-11 minutes or until the cookies are just starting to brown. The cookies should be set but not over baked. Let the cookies cool on the cookie sheet for at least 10 minutes before moving to a cooling rack.
Then you get to take a bite of one of these babies and your life just might be transformed. At the very least you will think back to your childhood.
They are perfect for back to school or any other day of the year. I can’t wait for you to try them.
Do you love nostalgic desserts? Try these recipes…
PB & J Cookies Recipe
Ingredients
- 1 box yellow cake mix, {13.25 ounces}
- 1 cup creamy peanut butter
- ½ cup butter, melted
- 2 large eggs
- ¼ cup lightly salted peanuts, finely chopped
- ½ cup raspberry jam
Instructions
- Preheat oven to 350°.
- Combine cookie ingredients in large bowl and mix with a hand held mixer {or by hand} until completely incorporated.
- Using a medium sized cookie scoop {1.5 tablespoon}, scoop cookies. Roll cookie dough ball completely in finely chopped peanuts and place onto a silicone mat or parchment lined cookie sheet. Using your finger, create an indention into the middle of each cookie. Fill the indention with a 1/2 tablespoon of jam.
- Bake for 9-10 minutes, remove from oven and let cool on cookie sheet for 10 minutes before moving them to a cooling rack. Repeat until all of the dough is baked.
- Store in an air tight container for up to 4 days or freeze for 3 months.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
