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If you love PB&J you are going to love this giant Peanut Butter and Jelly cookie cake! It’s a combination of two classic flavors that you can slice and serve like a cake or cut into dessert bars. It’s super easy to make and you can customize it with your favorite jelly flavor.
Calling all peanut butter lovers – this is the recipe you should make ASAP!
I’m not really a fan of peanut butter and jelly sandwiches, but a giant Peanut Butter and Jelly Cookie Cake? Yes, you can sign me up for that! I love peanut butter cookies and making a huge one with jelly in the middle is a match made in heaven.
Sometimes people call this a peanut butter and jelly tart or pie, but really, it’s just a giant cookie that you can slice and serve like cake. I think it’s so fun and unexpected – everyone I’ve shared it with loves it and the nostalgic flavors.
It’s easier than making a batch of cookies because you don’t have to divide the dough into balls. Instead you just press it into a baking dish. So easy.
The combination of a crumbly peanut butter cookie crust with the fruity jelly in the middle is so good. If you’re a PB&J fan I think you’re going to love it.
Table of Contents
Easy Cookie Cake Recipe
The cookie base is a simple peanut butter cookie dough:
- Softened unsalted butter
- All-purpose flour
- Baking powder
- Salt
- Peanut butter
- Granulated sugar
- Powdered sugar
- Egg
- Vanilla extract
- Jam (choose your favorite flavor!)
This is basically my BEST Peanut Butter Cookie recipe baked as a cookie cake!
What kind of peanut butter is best for this recipe?
The best peanut butter to use is a regular mainstream brand l like Jif or Skippy. I prefer to use one that is creamy, but you can use a chunky one if you like.
I would avoid using a natural-style peanut butter (the ones you have to stir before you use them). I haven’t tested this recipe with that type and can’t guarantee it will work.
Baking Pan Options – It’s Your Choice!
Before you get to baking pick the pan you want to use. I’ve made this with a few different pans and the bake time will vary depending on the one you use:
- For a cookie cake that looks more like a tart, I like to use my 9” fluted tart pan.
- You can also use a 9” round pan or a square one – you will just need to increase the baking time.
- Or, use a 9×13” baking dish and bake the cookie cake for less time.
Once you’ve picked your pan go ahead and coat it with cooking spray or grease it with butter.
Make it in Four Steps!
Whisk the flour, baking powder, and salt in a medium-sized bowl.
Cream the peanut butter and butter with the granulated and powdered sugars. Add the egg and vanilla and beat until combined. Add the dry ingredients and stir until the dough comes together.
Press half of the dough into your prepared pan. Spread the jam over the top of the dough, but leave a 1/2” border around the edge.
With the remaining dough, drop half of it in pieces on top of the jelly. Use the rest of it to cover the edges so they are sealed. Bake for 45 to 50 minutes at 350°F (you will need to adjust the bake time depending on the size of pan you use). Cool in the pan before slicing and serving.
If you use a square or rectangle baking dish you can slice them into bars. If you use a round up, slice it into wedges like a cake.
How long does a peanut butter and jelly cookie cake last?
Like regular cookies, any leftovers will keep for several days at room temperature. I think this giant cookie cake is best enjoyed within a few days.
If you love a classic PB&J sandwich I think you will love this peanut butter cookie pie! It’s a fun way to put a spin on the classic sandwich. I hope you enjoy it!
If you love peanut butter and jelly, you’ll also love my Peanut Butter & Jelly Gooey Bars and my PB&J Brownies! And don’t forget about my favorite all time Bakery Style Peanut Butter Cookies!
Have you made this recipe?
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Peanut Butter and Jelly Cookie Cake Recipe
Ingredients
- 12 tablespoons (170g) unsalted butter softened
- 2 ¼ cups (273g) all-purpose flour
- ½ teaspoon baking powder
- ¼ teaspoon salt
- 1 cup (268g) peanut butter
- ½ cup (100g) granulated sugar
- ¾ cup (85g) powdered sugar
- 1 large egg
- 1 teaspoon vanilla extract
- ½ cup strawberry jam (or your favorite flavor jam)
Instructions
- Preheat the oven to 350°. Grease a 9” fluted tart pan with a removable bottom.
- Whisk the flour, baking powder, and salt in a medium bowl. Set aside.
- Cream peanut butter and butter with both sugars using a mixer. Beat in egg and vanilla. Add flour mixture and stir with a wooden spoon until combined.
- Press half the dough in the prepared tart pan. Spread with the jam, leaving a ½ inch border around the edge. Drop about half the remaining dough around the top of the jam, and press the remaining half around the border to seal the edges. Bake until golden, 45-50 minutes. Cool completely before removing ring and cutting.
Recipe Notes
- For a cookie cake that looks more like a tart, I like to use my 9” fluted tart pan.
- You can also use a 9” round pan or a square one – you will just need to increase the baking time.
- Or, use a 9×13” baking dish and bake the cookie cake for less time.
Recipe Nutrition
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This Peanut Butter and Jelly Cookie Cake is like a giant PB&J! Make this cookie cake in a tart or a cake pan. It’s an easy peanut butter cookie recipe filled with jam!
If I made this for my “PBJ” queen (aka my daughter…) I would win mother of the year for sure. Very cool recipe, I will for sure be making this…and that brownie cake below…WOWZA!!
Thanks so much Trish! 🙂
Looks delicious and pretty!
Thank you!
Your tart reminds me of some peanut butter and jelly ‘bars’ I made a long time ago!
YUM! 🙂
Oooh, bars. Yum!!
Always opt for jam or preserves…Jelly, is well, not allowed in my house. We did find PBJ vodka last week, so with this creation (and the other links) you may have just created even more inspiration to BIWB! 🙂
Um, what? Vodka? Oh, I can’t wait to see what you do with it!
I got some homemade cherry jelly a few months ago. I don’t love jelly or cherries but this stuff rocks! I guess you just have to try stuff every once in awhile to see if your tastes changed? This tart looks great 🙂
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