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Jelly filled peanut butter cookie cake

Peanut Butter and Jelly Cookie Cake

This Peanut Butter and Jelly Cookie Cake is the BEST giant cookie recipe you can bake as a pie or as bars or a tart!
Course Dessert
Cuisine American
Keyword cookie, jelly, peanut butter
Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Servings 10 servings
Calories 473kcal
Author Dorothy Kern
Cost $8


  • 12 tablespoons unsalted butter softened
  • 2 ¼ cups all-purpose flour
  • ½ teaspoon baking powder
  • ¼ teaspoon salt
  • 1 cup peanut butter
  • ½ cup granulated sugar
  • ¾ cup powdered sugar
  • 1 egg
  • 1 teaspoon vanilla extract
  • ½ cup strawberry or your favorite flavor jam


  • 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.


Baking Pans:
  • 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 9x13” baking dish and bake the cookie cake for less time.


Serving: 473g | Calories: 473kcal | Carbohydrates: 51g | Protein: 9g | Fat: 27g | Saturated Fat: 11g | Cholesterol: 55mg | Sodium: 1117mg | Fiber: 2g | Sugar: 28g