Peanut Butter and Jelly Cake-Mix Cookies

Who didn’t grow up with a peanut butter and jelly sandwich? The pairing is timeless: one simply belongs with the other. These PB & J Cookies capture that classic flavor combination in a soft, irresistible cookie. With just a few ingredients — including a yellow cake mix and creamy peanut butter — these cookies bake up tender and nostalgic, finished with a dollop of raspberry jam in the center.

These cookies are a playful twist on the classic sandwich that takes me right back to childhood. The cake mix shortcut keeps the dough easy to work with, while the chopped peanuts add texture and amplify the peanut flavor. Baking the jam into the center creates a warm, gooey pocket of sweetness that pairs perfectly with the rich peanut butter cookie.

What makes these Peanut Butter and Jelly cookies so special?

• The dough starts with a yellow cake mix, which makes preparation quick and consistent.
• Rolling the dough in chopped peanuts rather than sugar adds extra peanut flavor and a great crunch contrast to the soft cookie interior.
• Baking the jam inside each cookie keeps the flavor unified and creates a warm, jammy center in every bite.
• They’re easy to customize — use any favorite jam or preserves. Raspberry jam works beautifully and gives a bright, tangy balance.
• The final cookies are tender, slightly chewy, and evoke comforting childhood memories.

How to Make PB & J Cookies with a Cake Mix

Using a cake mix as the base keeps the recipe straightforward. These cookies require only a few pantry staples and come together quickly. Below is a clear, step-by-step method to produce about 22 cookies.

1. Preheat your oven to 350°F (175°C).
2. In a large bowl combine 1 box of yellow cake mix, 1 cup creamy peanut butter, ½ cup melted butter, and 2 large eggs. Stir or beat with a handheld mixer until the ingredients are fully incorporated and a thick dough forms.
3. Place about ¼ cup of finely chopped, lightly salted peanuts in a shallow bowl. Using a medium cookie scoop (about 1.5 tablespoons) form mounds of dough, then roll each mound in the chopped peanuts so the exterior is coated. Press gently if needed to help the peanuts adhere.
4. Arrange the coated dough balls on a parchment- or silicone-lined baking sheet, leaving space for spreading. Using your thumb or the back of a spoon, make a small indentation in the center of each ball.
5. Fill each indentation with about ½ tablespoon of your chosen jam; raspberry jam pairs especially well with peanut butter.
6. Bake at 350°F for 9–11 minutes, just until the edges begin to set and the cookies are lightly browned. They should be set but still soft in the center. Allow the cookies to cool on the baking sheet for at least 10 minutes before transferring them to a cooling rack.

These cookies are perfect for lunchboxes, after-school snacks, bake sales, or whenever you want a nostalgic treat. Store them in an airtight container at room temperature for up to four days, or freeze for longer storage (up to three months).

If you love nostalgic desserts, try these ideas

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