Soft and chewy peanut butter cookie cups are topped with creamy peanut butter and a spoonful of strawberry preserves, jam, or jelly. These PB&J Cookie Cups are easy to make and taste great plain or topped with chopped peanuts and a drizzle of peanut butter.
If you love peanut butter and jelly sandwiches, you are going to go nuts for this peanut butter and jelly cookie cup recipe.
Each mini cupcake-shaped peanut butter cookie is made using our Classic Peanut Butter Cookie Recipe, has a soft and chewy texture, and is packed with nutty flavor.
The cookie cups are filled with a spoonful of creamy peanut butter to give them a robust peanut butter flavor.
Then, to give them that classic PB&J taste, I've added a spoonful of strawberry preserves to each cookie. I love the combination of strawberry and peanut butter but you can use your favorite preserves, jam, or jelly. Grape, raspberry, or cherry would taste wonderful too!
You can make these cookies using a bowl and spoon or silicone spatula (which is what I like to use). There's no need to pull out your mixer.
So, let's get baking.
- unsalted butter - Butter adds a rich flavor to these cookies. You can use margarine, but butter will make better-tasting cookies.
- creamy peanut butter - Use creamy peanut butter like Jif (my favorite), Skippy, Peter Pan, etc. We don't recommend using natural peanut butter because the oil tends to separate which can cause peanut butter cookies to spread too much. It may also give your cookies a gritty texture.
- light brown sugar - Brown sugar gives your peanut butter cookies a hint of molasses flavor and a nice chewy texture.
- granulated sugar - Adds sweetness to your cookies and enhances browning.
- eggs - One large egg will add stability and moisture to your cookies.
- all-purpose flour - Flour provides the structure for your cookies. I highly recommend weighing your flour as measuring it using cups won't give you an accurate measurement. You can end up with too little or too much flour in this recipe. If you don't have a scale, spoon the flour into your measuring cup then use a straight edge to scrape across the top to remove any excess flour.
- baking soda - When baking soda is combined with an acid like brown sugar, it creates carbon dioxide gas, providing lift, and making your cookies puff up so they aren't flat.
- baking powder - This will help to neutralize the acid and create lift.
- salt - Balances out the sweetness and enhances the peanut butter flavor.
- creamy peanut butter - You'll pipe creamy peanut butter into the indentations in your peanut butter cookie cups. This gives your cookies a robust peanut butter flavor.
- strawberry preserves, jam, or jelly - Use something that you can spoon over a cookie. If you use jelly and it is really thick, you can warm it slightly so that you can easily spoon it over the cookies.
- peanuts - Adding chopped peanuts on top of your cookies is optional but they do add more peanut flavor and a nice bit of crunch.
See the recipe card for quantities.
- a mixing bowl (I use a Pampered Chef Large Batter Bowl)
- a silicone spatula or wooden spoon (I love my sprinkles silicone spatulas)
- 2 mini muffin pans - I used a 24-cavity non-stick mini muffin pan.
- mini cookie scoop - You'll need to scoop out about a tablespoon-size ball of cookie dough for each cookie. I used a mini OXO cookie scoop.
Heat the butter in the microwave for 45-60 seconds on high power. Remove and stir until melted.
Stir the brown sugar, granulated sugar, and peanut butter into the melted butter. Then, stir in the egg.
Stir together the all-purpose flour, baking soda, baking powder, and salt using a fork or whisk.
Combine the dry ingredients (flour mixture) with the wet ingredients (sugar and butter mixture).
Stir just until the cookie dough comes together.
Scoop 1 tablespoon of cookie dough into 40 mini muffin cups.
Roll the cookie scoops into balls.
Then flatten them into an even layer.
Bake for 10-12 minutes until the edges turn golden brown. The centers will sink as the cookies cool.
Use the handle of a wooden spoon to create an indentation in each cookie cup.
Spoon creamy peanut butter into a zip-top bag and snip off the tip.
Pipe about ¾ - 1 teaspoon of peanut butter into each cookie.
Spoon strawberry preserves, jam, or softened jelly over the peanut butter.
You want each cookie to have about ¾ teaspoon of jelly on top.
Optional: Sprinkle some chopped peanuts over the jelly on each cookie and then drizzle peanut butter over top.
The cookies look and taste great either way but the peanuts add a nice crunch and robust peanut flavor.
- Be sure to lightly spray a non-stick mini muffin pan with baking spray before placing the cookie dough inside.
- Use a small cookie scoop to make evenly-sized cookies. Scoop out 1 tablespoon of cookie dough for each cookie.
- The dough will fill the mini muffin pan cavities about halfway.
- The cookie dough will puff up during baking but will sink slightly in the middle which is what you want.
- If you don't want a lot of peanut butter inside your cookies, do not press the wooden spoon handle into them. Just fill them with ¼ teaspoon of peanut butter then cover them with preserves, jam, or jelly.
- Jelly can be too firm to spoon into the cookie cups. You may need to warm it slightly.
- If you use preserves with large chunks of fruit, use kitchen shears to chop up the fruit into smaller pieces.
You can use dark brown sugar in place of light brown sugar if you prefer a stronger molasses flavor.
Margarine can be substituted for butter.
Use your favorite fruit preserves, jam, or jelly. Raspberry, grape, and cherry are great alternatives to the strawberry preserves that I used.
If you aren't a fan of PB&J, you can simply add a swirl of creamy peanut butter on top of your peanut butter cookie cups.
You can skip the step where you make an indentation in the cookies. The cookies are already concaved enough to hold the amount of peanut butter you'll want in each cookie.
Fill a pastry bag fitted with a large 1M open star tip with creamy peanut butter (I used Jif) or peanut butter frosting. Pipe a swirl of peanut butter on top of each cookie cup.
Add some crunch by sprinkling on a few Mini Chocolate Crispearls. They are tiny milk, dark, and white chocolate-coated rice crispies. Or use chopped peanuts.
Store your peanut butter and jelly cookie cups in an airtight container at room temperature for up to 3 days.
If you need to keep these cookies longer, do not spoon the jelly on top until you are ready to serve them. That way you can keep the cookies at room temperature for up to 7 days. They will dry out as they age though.
Or you can freeze them in an airtight container or large zip-top bag for up to 3 months.
Looking for more peanut butter cookie recipes?