These Peanut Butter & Jelly Cookie Cups are my JAM. Hah. Get it? I’m feeling extra punny today apparently. So these cookie cups are similar to one I did back a few months ago, but instead of hazelnut spread I decided to go with PB&J! Because who doesn’t like a good peanut butter and jelly anything? Well, other than the poor folks who are allergic. Which if you are? This obviously isn’t the recipe for you.

Now. These cookie cups start off with a refrigerated peanut butter cookie dough. It’s proportioned and ready to go so it makes life super simple. Just pop the dough into the mini cupcake pans and bake away.

After that it’s all about whipping up a slightly sweetened peanut butter mixture that’s topped off with some preserves, jam, or jelly. I went with strawberry preserves because that’s what I like most. But, you could really go with any flavor and any style of fruit spread. So that’s it. That’s all there is to these sweet little cookie cups.

There isn’t a whole lot here to make healthified unless you with with a chia jam or nut butter alternative, but sometimes you just have to stay a little closer to the classics.

Step-by-Step Photos: