Peanut Butter and Jelly Cake Mix Cookies

Soft and chewy Peanut Butter and Jelly Cake Mix Cookies are an easy twist on the classic PB&J! Made with yellow cake mix and creamy peanut butter, each cookie has a sweet center of grape jelly. This simple cookie recipe makes about 24 cookies and comes together with just five ingredients.

My dad passed away recently, and for the last month, my brother and I have been working our way through the very full house he left behind. And when I say full, I mean FULL.

There has been a lot to sort through, donate, toss, and find new homes for. And then there was the food.

Apparently, my dad was either a really big fan of buying in bulk or quietly preparing for the apocalypse, because among everything else, I found 20 BIG jars of peanut butter and 15 jars of jelly. 

So, needless to say, I have peanut butter to use.

I tucked some away because the holidays will be here before we know it, and I’ll need it for my Homemade Peanut Butter Kiss Cookies. But with that much peanut butter staring me in the face, a new recipe seemed like a pretty good idea, too.

There was only one little problem with my dad’s PB&J stockpile. Every single jar of jelly was strawberry.

Now, I like strawberry jelly. I like strawberries, period. But when it comes to a peanut butter and jelly sandwich, I have opinions.

PB&J means grape jelly.

That’s what we grew up eating, and to this day, grape jelly wins every time. I use it in my Peanut Butter and Jelly Cookie Bars, too. There is just something about that classic combination of creamy peanut butter and sweet grape jelly that takes me right back to being a kid.

And that is exactly what inspired these Peanut Butter and Jelly Cake Mix Cookies.

They have all of that nostalgic PB&J flavor tucked into soft peanut butter cookies, but they’re ridiculously easy to make. Starting with a box of yellow cake mix means the dough comes together quickly with only five ingredients. Each peanut butter cookie gets a little pocket of grape jelly in the center before it goes into the oven.

If you’re a peanut butter lover, think of these as a fun shortcut version of a classic peanut butter cookie crossed with your favorite childhood sandwich. They remind me a little of peanut butter and jelly thumbprint cookies, except instead of simply spooning the jelly into an indentation on top, we bring the cookie dough up around the jelly so that sweet center is tucked right inside.

The result is part peanut butter cookie, part PB&J sandwich, and a whole lot easier than either one has any business being.

If you love cake mix cookies, be sure to check out my Red Velvet Crinkles and these Lemon Whippersnappers that both use a cake mix for their easy recipes!

Why You’ll Love These Peanut Butter and Jelly Cookies

These cookies take a childhood favorite and turn it into a simple dessert that both kids and grown-ups will love. The yellow cake mix keeps them soft and chewy while making this an incredibly easy cookie recipe. You only need five ingredients; there’s no complicated cookie dough to make, and you’ll have about two dozen chewy cookies ready to share.

Of course, you could use strawberry jelly.

Just know that somewhere, I’ll be wondering why you didn’t choose grape. 😉

Ingredients in Peanut Butter & Jelly Cookies

One of the best things about these Peanut Butter and Jelly Cake Mix Cookies is that you only need five ingredients to make them. Find the complete measurements and instructions in the printable recipe card at the bottom of this post. 

• Creamy peanut butter – Creamy peanut butter gives these cookies that classic PB&J flavor and helps create their soft, chewy texture. I use Jif.
• Vegetable oil – Adds moisture and keeps the cookies soft.
• Eggs – Help bind the cookie dough together and give the cookies structure as they bake.
• Yellow cake mix – The shortcut that makes these PB&J cookies so easy! Cake mix takes the place of measuring flour, sugar, and other dry ingredients separately.
• Grape jelly – The sweet, fruity center that turns an easy peanut butter cookie into a PB&J cookie. Grape is my pick for that classic peanut butter and jelly flavor, but other jelly flavors work, too. Strawberry, raspberry, or even mixed berry would all be delicious.

How to Make Peanut Butter and Jelly Cookies with a Cake Mix

Preheat your oven to 350°F. Line a cookie sheet with parchment paper and set it aside.

In a large mixing bowl, stir the peanut butter, vegetable oil, and eggs together until the mixture is nice and smooth.

Add the yellow cake mix and stir until completely combined. The dough will be thick.

Use a large cookie scoop, about 2 Tablespoons in size, to scoop the dough. Roll each portion into a ball, place it on the prepared cookie sheet, and flatten it with the bottom of a glass or the palm of your hand.

Spoon 1 1/2 teaspoons of grape jelly into the center of each flattened piece of dough.

Gently bring the edges of the cookie dough up and around the jelly. You aren’t trying to completely seal it inside. Leave a little jelly peeking through the top.

Bake the cookies for 11–14 minutes, just until the edges are set. Don’t wait for them to get golden brown. Overbaking will take away that soft and chewy texture we’re after.

Let the cookies cool on the baking sheet before serving. The jelly will be very hot when they first come out of the oven, so give them time to cool before sneaking a taste!

Storage

Once completely cooled, store your Peanut Butter and Jelly Cookies in an airtight container at room temperature for up to 3 days.

For longer storage, keep them in the refrigerator for up to 5 days. Let them come to room temperature before serving if you prefer a softer cookie.

You can also freeze the baked cookies. Place cooled cookies in a freezer-safe airtight container, separating layers with parchment paper, and freeze for up to 2 months. Thaw them at room temperature before serving.

Love it? Pin it!

If you can’t wait to make these Peanut Butter & Jelly Cake Mix Cookies make sure you can find it! Pin it to your favorite Pinterest recipe board before you go.

Tips for the Best PB&J Cookies

These cookies are easy, but a few little tricks will help keep that jelly where it belongs.

• Don’t overfill them. It may be tempting to add more jelly, but 1 1/2 teaspoons is plenty. Too much makes it more likely to escape while the cookies bake.
• Bring the dough up around the jelly. You want to create a little pocket for it rather than simply placing the jelly on top of a flat cookie.
• Leave some jelly showing. There’s no need to completely seal it inside. That little peek of grape jelly on top is part of what makes these cookies so fun.
• Don’t overbake. Take the cookies out when the edges are set. They will continue to set as they cool on the baking sheet.
• Let them cool before eating. That jelly gets HOT in the oven!
• Use parchment paper. If a little jelly does make its way out, parchment makes cleanup much easier.

Best Peanut Butter and Jelly Cookie Tip: Keep an eye on the edges, not the center, when deciding if your cookies are done. If you wait for the whole cookie to look completely baked, chances are you’ve gone too far. Pull them when the edges are set and let the baking sheet do the rest.

Peanut Butter and Jelly Cookies FAQ

• What jelly flavors can I use in PB&J Cookies? Grape jelly will always be my first choice because it gives these cookies that classic PB&J flavor I grew up with. But you can absolutely experiment with other jelly flavors. Strawberry, raspberry, mixed berry, or your own favorite jelly or jam will work. Consider this your permission to disagree with me about the superiority of grape. 😉
• Can I use crunchy peanut butter? Creamy peanut butter will give you the smoothest cookie dough and that classic soft PB&J cookie texture. Crunchy peanut butter should work if you prefer a little extra texture.
• Can I use a different flavor of cake mix? Yellow cake mix gives these cookies a simple flavor that lets the peanut butter and jelly shine. White or vanilla cake mix would be the closest substitutions, although the flavor and texture may vary slightly.
• Can I make PB&J Cookies ahead of time? Yes. You can bake them a day or two before you need them and store them in an airtight container. They’re a great make-ahead cookie for parties, lunchboxes, or after-school treats.
• Why did my jelly leak out? Most likely, the cookie was overfilled, or the dough wasn’t brought far enough up around the jelly. Think of the dough as making a little nest for the jelly before the cookies go into the oven.
• Do I need to chill the cookie dough? No! That’s another reason I love these easy cake mix cookies. Mix, fill, and bake. No chilling time required.

More Peanut Butter Dessert Recipes to Love

Pictured above you will see my Peanut Butter Oatmeal Cookie Bars, also made with grape jelly! I have tons of peanut butter recipes right here on my site, but you for sure need to take a peek at my Peanut M&M Pie, this Peanut Butter Banana Nice Cream, my No Bake Peanut Butter Pie with Peanut Butter Cups and of course this Peanut Butter Hot Cocoa!

An Easy Cake Mix Cookie with a Little Nostalgia

Sometimes a recipe starts because you’re craving something. Sometimes it’s inspired by a season or a holiday.

And sometimes you find yourself with 20 jars of peanut butter and think, Well, I guess we’re making cookies. 

These Peanut Butter and Jelly Cake Mix Cookies turned an unexpected stockpile into something delicious. They’re soft, chewy, easy to make, and filled with that familiar peanut butter and grape jelly combination I grew up loving. If you’re a peanut butter lover looking for an easy cookie recipe that’s a little different from a classic peanut butter cookie, these are such a fun one to try.

Whether you call them Peanut Butter and Jelly Cookies or PB&J Cookies, they are a delicious peanut butter cake mix cookie; one bite will probably take you right back to those childhood sandwiches.

And Dad, don’t worry. I’m making a dent in that peanut butter.

Slowly.