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+ servings

PB & J Cookies Recipe

The perfect combination, these Peanut Butter and Jelly Cookies start with a cake mix and end with a layer of chopped peanuts and raspberry jam. They are awesome!

Course Dessert
Prep Time 5 minutes
Cook Time 40 minutes
Total Time 45 minutes
Servings 24 cookies


  • 1-15.25 oz. box yellow cake mix
  • 1 cup creamy peanut butter
  • 1/2 cup butter {melted}
  • 2 eggs
  • 1/4 cup lightly salted peanuts {finely chopped}
  • 1/2 cup raspberry jam


  1. Preheat oven to 350°.

  2. Combine cookie ingredients in large bowl and mix with a hand held mixer {or by hand} until completely incorporated. 

  3. 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.

  4. 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.

  5. Store in an air tight container for up to 4 days or freeze for 3 months.