Peanut Butter & Jelly Cookie Cups

Name: Peanut Butter & Jelly Cookie Cups
Prep time: 120 min
Cook time: 14 min
Total time: 134 min
Ingredients: 1 1/4 cups all-purpose flour; 1/4 tsp baking soda; 1/2 tsp salt; 1/4 cup unsalted butter (room temperature); 1/4 cup smooth peanut butter (smooth, not natural); 1/4 cup granulated sugar; 1/2 cup light brown sugar (packed); 1 large egg (room temperature); 1 tsp vanilla extract; 1/2 cup heavy whipping cream (cold); 3 oz cream cheese (softened); 1/4 cup granulated sugar; 1/2 cup smooth peanut butter (smooth, not natural); 1 cup raspberry jam (seedless (or any jam you like)); peanuts (chopped (optional))

By Olivia, 25 Comments

This post may contain affiliate links. Please see my full Disclosure Policy for details.

Jump to Recipe

Take a lunchbox classic to the next level with these surprisingly easy Peanut Butter & Jelly Cookie Cups!

Good old peanut butter & jelly sandwiches. It’s a childhood favourite for many. I say “childhood favourite”, but let’s be real here, I had one just the other day. There is just something so comforting about that peanut butter & jelly combination, and I often reach for it if I’m feeling a bit snackish or just need some comfort food.

I am pretty particular about how I eat my pb&j sandwiches — it HAS to be on white bread, with smooth peanut butter (Kraft or Skippy), and raspberry jam. That is the only combo that works for me. I’ve tried other jams and they just don’t pair quite as well in my opinion. But as you know, I have a little bit of a raspberry addiction around here. It is the #1 berry after all!

Before we get into the deliciousness of these peanut butter & jelly cookie cups, let’s talk about how much I hate these pics. Ugh. I don’t even want to tell you how many hours I spent shooting and editing (including an entire reshoot on a white background). I ended up going with the original ones (go figure), but I don’t love them, and the editing was a pain in the ass. I just could NOT get the colors to look right. I probably spent way more time on them than I should have (as usual). And they still look funny to me. Super frustrating. But, it is what it is.

While we’re at it, I also hate the pics from last week’s Chocolate Orange Cake. I have serious perfectionist issues that I am trying to work on. I keep telling myself that no one will notice the issues I see (but some people WILL). I try to tell myself that it doesn’t make sense to spend so long editing/taking pics, since really I just need more time doing it and gaining experience to get it to the level I want. A year from now I’ll be much better at photography (in theory), so no amount of tweaking will get them to that point right now.

Alright, moving on! To these killer Peanut Butter & Jelly Cookie Cups!

Ryan says they are his second favourite now, the first being my S’mores Cookie Cups. That is seriously high praise! Those s’mores ones were deadly and these peanut butter & jelly ones have definitely earned their place in my top three (along with the S’mores Cookie Cups and the Eggnog Cheesecake Cookie Cups).

As with all of my cookie cups, these are also really easy to make. The base for these peanut butter & jelly cookie cups is a good old peanut butter cookie. I had forgotten how good peanut butter cookies can be! I filled them with a little bit of seedless raspberry jam (though you can use any jam you like), added some peanut butter mousse on top of that, and topped it off with a more jam and chopped peanuts.

These Peanut Butter & Jelly Cookie Cups are seriously SO good. They taste just like a peanut butter & jelly sandwich! But better, because they’re a dessert :).

I hope you love them as much as we do!

Notes & tips for this Peanut Butter & Jelly Cookie Cups:

You can use any type of jam you like — I prefer seedless raspberry, but any will work, seeded or not.
Do not use natural peanut butter in either the cookie or the filling. It has a much higher oil content and will affect the recipes.
These freeze very well! Store in fridge for up to 5 days or in freezer (in an airtight container) for 1-2 months.
Best served cold, out of the fridge.

Print Rate

4.75 from 4 votes