It’s Peanut Butter Jelly Time!
If you want to have a peanut butter & jelly sandwich at any hour of the day, look no further than these High-Protein Peanut Butter & Jelly Cookies.
These cookies ended up being SO much better than I hoped. By making these a bit healthier than traditional peanut butter cookies, I was worried they’d taste too much like protein and not like a classic PB&J. I mean, most protein cookies on the market are simply not great.
But these cookies defy the odds- they are AWESOME.
Many years ago, I used to eat “Graham Slam” sandwiches, which were graham cracker peanut butter & jelly sandwiches. I’m not sure if they still make them, but I’ve been really missing them. Somehow, some way, these cookies taste JUST like those. I’m not mad about that.
These peanut butter & jellly cookies even held up really well throughout the week, and still tasted awesome after 3 days.
How to make these peanut butter & jelly cookies
The process for these peanut butter & jelly cookies is pretty straightforward, but let’s quickly walk through the steps for forming these cookies so you don’t end up with a huge mess.
We’re going to start by chilling the dough for a little bit. After 30 minutes mine were ready to go, but that extra time in the fridge helps the dough to firm up and be easy to work with.
As you can see by the photo, I was able to break pieces right off the dough to form the cookies. Without chilling the dough, it will be sticky and much tougher to work with. You can skip the chilling of the dough if you absolutely have to, but it’ll make the whole process a tad more difficult.
Once the dough is ready to go, all we have to do is break it up into 12 pieces. Don’t worry, they don’t need to be pretty.
Then, we flatten 6 of ’em down to be able to add our jelly on top…
All these peanut butter & jelly cookies require is a small spoonful of jelly. You don’t want to glob on too much or else you won’t be able to seal them up!
To cover the cookies, we just need to flatten the other 6 dough balls, drape those over the top, and then pinch & seal the edges.
That’s all there is to it. Couldn’t be easier, right?
By the way, I cannot recommend a silicone baking mat enough. You’re able to press the cookies down right onto the mat without needing to spray anything, and then they slide right off the mat once they’re done. I grabbed some off Amazon, and they have been SO useful.
Choose the right ingredients for the cookies
No matter the recipe, there are always people who don’t enjoy the final product. When we troubleshoot, it almost always comes down to them making substitutions with ingredients they don’t like.
If you use a protein powder you think doesn’t taste very good, these peanut butter & jelly cookies aren’t going to taste very good.
If you fill these cookies with jelly you don’t like, they’re not going to taste very good.
And so on.
The protein powder
First and foremost, choose the right protein powder! There are hundreds (more likely thousands) out there to choose from, so I don’t expect you to always use the same protein powder I use.
If you DO want to use the same protein I have, I’ve been using PEScience in most of my recipes lately, so it’ll benefit you to grab some if you plan on making more of my dessert recipes. You can buy it off Amazon, which is what I do.
The thing I really like about PEScience (aside from the taste) is that it is a whey/casein blend.
The addition of casein, rather than using 100% whey protein, means it bakes way better. Using just whey tends to dry out baked goods way easier, and using a protein blend almost always ends up with a better result (depending on the recipe, of course).
If you can, I definitely recommend buying a blend. Quest makes another popular one!
That being said, you can use a whey protein, I just can’t guarantee the same result.
The peanut butter
Along those lines, this recipe also requires peanut butter. I mean, they are peanut butter & jelly cookies for a reason.
Choose a peanut butter you like!
You can choose crunchy or smooth (I’m team crunchy) but I always recommend using a peanut butter without extra “stuff” added. When it comes to peanut butter, I’m a bit of a purist. Just give me peanuts and salt!
Wegman’s makes the absolute best peanut butter, but I’m also a sucker for the freshly ground stuff you can get at a lot of stores.
Do not substitute the peanut butter for powdered peanut butter.
We’re going to use powdered PB as well for some extra flavor, but we need the peanut butter here to create a cookie that isn’t dry and gross- more specifically, we need the fat content.
If you try to substitute it for powdered peanut butter, don’t say I didn’t warn ya.
Give me strawberry jelly, always! Grape is for chumps.
This has been my favorite forever, and I cannot recommend it enough.
I used to eat sugar-free jelly to save some calories, but the difference in flavor is night and day. This jelly isn’t insanely high sugar, and the flavor is significantly better than anything sugar-free.
You can use anything you want here since this is only for the filling, and thus will be very forgiving, but I definitely recommend picking something that tastes great. This definitely fits the bill.
Measuring your filling (a useful tip)
There’s a little kitchen scale trick that is too often overlooked, so I want to run it by you for your memory bank…
For this recipe, I wrote that you’ll need 30g of jelly. Should you measure out 30g in a bowl and then add those to your cookies? Nah, that just dirties up a bowl for no reason.
Instead, use the negatives on your kitchen scale!
Put your container on the scale (without the lid) and zero it out. Then, simply scoop out jelly and fill all of your cookies.
The weight will drop down into the negatives. Once I filled all my peanut butter & jelly cookies, I was left with approximately -30g, meaning I used 30g total.
I use this technique all the time, and it makes things way easier so you don’t have to mess with extra dishes!
By the way, this kitchen scale was only $15 on Amazon, and it has been awesome for me. I love that it includes decimals, so you can get very exact. Here’s a link if you’re on the hunt for a new scale!
That’s all there is to it. Now let’s make some peanut butter & jelly cookies!
And if you’re really in the mood for cookies, I have a ton of cookie recipes here on the blog. Here are a few to check out:
- Protein Chocolate Fudge Cookies
- Protein Oreo Cheesecake Cookies
- Cinnamon Roll Protein Sugar Cookies
- Giant 6oz Chocolate Chip Protein Cookie Recipe
- Protein Cornbread Cookies
- 46g (2 scoops) Vanilla Protein Powder (I used PEScience, which is a whey/casein blend)
- 28g Oat Flour
- 16g Powdered Peanut Butter (I used PBFit)
- 30g Brown Sugar Substitute (I used Anthony’s)
- 1/4 tsp Salt
- 1/2 tsp Baking Soda
- 45g (3 tbsp) Peanut Butter of Choice
- 30g Unsweetened Applesauce
- 2 tbsp Milk of Choice (I use Silk Protein)
- 30g Preserves or Jelly/Jam of Choice
- In a large bowl, mix together all of the dry ingredients to avoid any clumping.
- Add the peanut butter and applesauce, and use a silicone spatula (or other mixing tool) to mix those in. At this stage, you'll still have quite a bit of powder left, so you won't yet have a dough.
- To create the consistency we want, add your milk one tablespoon at a time. Since the exact amount of liquid needed will depend on the brand/type of protein powder you use (since different protein will require more or less liquid) start with one tablespoon and go from there. For my recipe, 2 tablespoons was the perfect amount to create a dough that isn't too wet.
- Add your dough to the fridge for 20-30 minutes to firm up. If you are using a 100% whey protein powder, I suggest letting the dough chill for 1 hour- this helps prevent the cookies from spreading too thin, which is especially important with whey protein.
- Once the dough is chilled, preheat your oven to 350 degrees F and prep a baking sheet with either parchment paper or a silicone baking mat.
- Take your dough and break it up into 12 roughly equal-sized pieces. Roll them in your hands to create balls and add to your baking sheet. If your dough is very sticky, wet your hands with cold water to prevent the dough from sticking to your hands.
- Flatten 6 of your dough balls into cookie shapes. Take your jelly or preserves and add it to the center of your cookies, leaving enough room around the edges to seal them up.
- Take your other 6 dough balls and flatten those, then drape them over your other cookies and seal the edges up.
- Bake the cookies for 8 minutes. Since this dough is safe to eat raw, I recommend leaning more towards undercooked than overcooked, because high-protein cookies can dry out very quickly. 8 minutes was the perfect amount of time, but you can get away with a minute less if you'd like.
- Remove from oven and let the cookies sit for 5 minutes on the baking sheet to firm up a bit more inside. Then, dig in! These will stay soft and fresh in an air-tight container to enjoy throughout the week.
Note that I do not count sugar substitute as part of my carb total
Nutrition InformationYield 6 Serving Size 1 grams
Amount Per Serving Calories 120Total Fat 5gCarbohydrates 10gFiber 1.5gSugar 5gProtein 10g
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