Name: Peanut Butter and Strawberry Jelly Cookie Cups Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: American
Ingredients: 2 1/2 cups chopped fresh strawberries; 1/4 cup confectioners sugar (or confectioners monkfruit for keto); 1 teaspoon vanilla extract; 1 cup peanut butter; 1 cup brown sugar (or brown sugar monkfruit if keto); 1 teaspoon pure vanilla extract; 1 teaspoon baking powder; 1/2 teaspoon salt; 1 large egg

Jump to Recipe· 3.9 from 79 reviews

If you are on the hunt for an irresistible treat that perfectly blends nostalgic flavors with a modern twist, this Peanut Butter and Strawberry Jelly Cookie Cups Recipe is your new best friend in the kitchen. Imagine bite-sized cookie cups that cradle luscious strawberry filling, combining the rich, creamy texture of peanut butter with the bright, fruity burst of strawberry jelly—all in a perfectly portable, fun-to-eat form. This delightful recipe transforms the classic peanut butter and jelly sandwich into a charming dessert that’s wonderfully easy to make and sure to impress at any gathering or casual snack time.

Ingredients You'll Need

The image shows two blue pots on a white marbled surface. The left pot has about two layers: the bottom layer is chopped red strawberries, and the top layer is a mound of white powder, likely sugar or cornstarch, sitting on the strawberries. The right pot shows the same chopped strawberries cooked down into a thick sauce with a red, shiny texture and small chunks of strawberries visible. The white powder has dissolved or mixed in. Both pots have blue handles and rims. Photo taken with an iphone --ar 4:5 --v 7

These ingredients are refreshingly simple, but each plays a crucial role in giving you that classic peanut butter and strawberry jelly flavor with the perfect texture and color. From creamy peanut butter to fresh strawberries, every element contributes to deliciousness in its own way.

1 cup peanut butter: The star ingredient, providing creamy richness and a nutty base for the cookie cups.

1 cup brown sugar (or brown sugar monkfruit for keto): Adds natural sweetness and moistness to the cookie dough.
1 teaspoon pure vanilla extract: Elevates the flavor profile with warm, aromatic notes.
1 teaspoon baking powder: Helps your cookies rise just enough to hold their shape as cups.

½ teaspoon salt: Balances sweetness and enhances the peanut and strawberry flavors.
1 large egg: Binds the cookie dough together for a tender yet sturdy texture.
2 ½ cups chopped fresh strawberries: Fresh and vibrant, these create the luscious jelly filling that's full of natural sweetness.

¼ cup confectioners sugar (or confectioners monkfruit for keto): Sweetens and slightly thickens the strawberry filling to a perfect consistency.
1 teaspoon vanilla extract (for filling): Adds depth and a lovely aroma to the strawberry jelly.

How to Make Peanut Butter and Strawberry Jelly Cookie Cups Recipe

Step 1: Prepare the Strawberry Filling

Start by heating a saucepan over medium heat, then add your fresh chopped strawberries, the sweetener of your choice, and vanilla extract. Important: no additional liquid is needed here. As the mixture simmers lightly—keep the heat gentle to avoid boiling—use your spatula to stir and gently mash the berries. This slow cooking releases their natural juices and thickens the filling, which will take about 10 minutes. Once thickened and fragrant, remove from heat and let it cool completely while you move on to the cookie dough.

Step 2: Preheat Oven and Make Cookie Dough

Set your oven to 325 degrees Fahrenheit. In a mixing bowl, combine peanut butter, brown sugar, vanilla extract, baking powder, salt, and the large egg. Mix until a smooth dough forms. The dough should be thick but easy to scoop—a perfect consistency to hold its shape in the mini muffin tin.

Step 3: Shape and Bake the Cookies

Use a mini muffin tin for shaping these cookie cups. Silicone pans work best, but if you have a metal pan, ensure it’s well-greased or lined with mini muffin liners to prevent sticking. Scoop the dough evenly into the 24 cups and gently press an indentation in the center of each ball using a ½ teaspoon measuring spoon. Bake for 12 to 15 minutes until the cookies are set. Remember, cookies continue baking on the hot pan after removal from the oven, so look for the centers to lose their shine.

Step 4: Create Wells and Cool

After removing from the oven, allow the cookies to cool for 7 to 10 minutes. Then, use that ½ teaspoon measuring spoon to press a second, slightly deeper indentation into each cookie—the little well is where the luscious strawberry filling will live. Let the cookies cool completely before moving on to the next step.

Step 5: Fill the Cookie Cups

Once the cookies have completely cooled, spoon the cooled strawberry filling into each little cookie well. These little cups become irresistible little pockets of peanut butter and fruity jelly goodness.

How to Serve Peanut Butter and Strawberry Jelly Cookie Cups Recipe

A white muffin pan holding twelve small, round cookie cups that look golden brown and crisp, with small cracks on the edges. One cookie cup is being shaped by a silver and pink measuring spoon labeled ½ tbsp, pressing the dough down inside the cup. The pan has tiny colorful speckles all over, adding a playful touch. photo taken with an iphone --ar 4:5 --v 7

Garnishes

Adding a sprinkle of finely chopped peanuts or a light dusting of confectioners sugar on top of each cookie cup immediately catches the eye and adds extra texture and sweetness. You can also place a tiny fresh strawberry slice on each cup for a polished look and a fresh burst of color.

Side Dishes

These cookie cups pair perfectly with a cold glass of milk or a cup of freshly brewed coffee or tea. For brunch or party spreads, complement them with fresh fruit platters or light yogurt parfaits, balancing all the sweetness with fresh, juicy accompaniments.

Creative Ways to Present

Serve these cookie cups on a fun tiered dessert tray to give your gathering a feel of elegance. You can also arrange them in small, colorful cupcake liners for easy grabbing. For an extra special touch, drizzle a little melted chocolate over the filled cups just before serving, or serve alongside small jars of peanut butter and jelly for guests to customize their own.

Make Ahead and Storage

Storing Leftovers

Keep any leftover Peanut Butter and Strawberry Jelly Cookie Cups Recipe stored in an airtight container in the refrigerator. The cookies stay fresh and the filling remains perfectly chilled for up to 4 days, making them an excellent make-ahead treat for quick snacks during the week.

Freezing

These cookie cups freeze beautifully! Place cooled and unfilled cookie cups on a baking sheet to flash freeze for about an hour, then transfer them to a freezer-safe bag or container. Freeze for up to 2 months. When you want to enjoy, thaw in the fridge and fill with freshly made or thawed strawberry jelly.

Reheating

If you prefer your cookie cups a touch warm, reheat gently in the oven at 300 degrees Fahrenheit for 5-7 minutes before filling them with the jelly. Avoid microwaving as it can make the cookies too soft or affect the filling's texture.

FAQs

Can I use frozen strawberries instead of fresh in the filling?

Absolutely! Just be sure to thaw them well and drain any excess liquid before cooking to prevent the filling from becoming too watery.

Is there a gluten-free version of this recipe?

This particular recipe is naturally gluten-free as it uses no flour, but always double-check your peanut butter and other ingredients to ensure no added gluten-containing substances.

Can I substitute the peanut butter?

Definitely, if you have a peanut allergy or prefer other flavors, try almond butter or sunflower seed butter for a similar creamy effect with a different nutty taste.

How do I make this recipe keto-friendly?

Swap out the brown sugar and confectioners sugar for monkfruit sweeteners as indicated, and keep everything else the same for a delicious low-carb twist on the classic.

What’s the best way to transport these cookie cups for a party?

Use a sturdy container with a flat base and perhaps some mini cupcake liners to keep each cookie cup in place during transport. Chilling them before packing will also help them keep their shape.

Final Thoughts

There’s something truly special about turning a favorite childhood sandwich into a charming dessert, and this Peanut Butter and Strawberry Jelly Cookie Cups Recipe does just that in the most delightful way. Easy to make, fun to eat, and completely satisfying, these cookie cups are perfect for sharing with friends, enjoying as a quick bite, or putting a smile on someone’s face any day of the week. Give this recipe a try—you might just find your new favorite sweet treat!

Peanut Butter and Strawberry Jelly Cookie Cups Recipe

Ingredients You'll Need