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Peanut Butter & Jelly Cookies (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 five-ingredient cookie recipe makes about 24 cookies.
Servings: 24 servings
Calories: 137kcal
Ingredients
- 1 cup creamy peanut butter; I use Jif
- 1/2 cup vegetable oil
- 2 large eggs
- 1 (15.25) ounce box yellow cake mix
- 2/3 cup grape jelly
Instructions
- Preheat the oven to 350°F. Line a cookie sheet with parchment paper and set aside.
- In a large mixing bowl, stir together the peanut butter, vegetable oil, and eggs until smooth.
- Add the cake mix and stir until completely combined.
- Using a large cookie scoop, approximately 2 Tablespoons in size, scoop the dough and roll it into a ball. Place it on the prepared cookie sheet, then flatten it with the bottom of a glass or the palm of your hand.
- Spoon 1 1/2 teaspoons of jelly into the center of each flattened piece of cookie dough. Gently bring the edges of the dough up and around the jelly, partially enclosing it while leaving some of the jelly visible on top.
- Bake for 11–14 minutes, or until the edges are set. Be careful not to let the edges get too brown.
- Let the cookies cool on the baking sheet before serving.
Notes
Don’t overfill the cookies with jelly. Too much can cause it to spill out during baking.
The cookies may still look soft in the center when they are ready to come out of the oven. Look for set edges rather than waiting for the entire cookie to brown.
The jelly will be very hot immediately after baking. Allow the cookies to cool before serving.
Grape jelly gives these cookies that classic PB&J flavor, but you can substitute your favorite flavor of jelly or jam.
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.
Nutrition
Serving: 1serving | Calories: 137kcal | Carbohydrates: 9g | Protein: 3g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 4g | Trans Fat: 0.03g | Cholesterol: 16mg | Sodium: 55mg | Potassium: 74mg | Fiber: 1g | Sugar: 6g | Vitamin A: 23IU | Vitamin C: 1mg | Calcium: 10mg | Iron: 0.3mg