© 2026 ABC News

\"It's just special to me,\" she explained.

Check out her full recipe for the cookie bars below.

PB&J Cookie Bars

\"VIDEO:
ABCNews.com
VIDEO: Trisha Yearwood shares Christmas recipe for peanut butter and jelly cookies
>

Ingredients
Nonstick cooking spray
4 cups all-purpose flour
2 teaspoons baking powder
1 1/4 teaspoons kosher salt
1 1/2 cups (3 sticks) unsalted butter, at room temperature
2 cups sugar
3 large eggs
2 teaspoons vanilla extract
1 cup creamy peanut butter
1 cup smooth grape jelly

Directions

Preheat the oven to 350 F. Line a large (13 x 18-inch) rimmed baking sheet with parchment paper and spray the parchment with cooking spray.

On a sheet of waxed paper, whisk together the flour, baking powder, and salt.

In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and sugar on medium-high speed until light and fluffy, about 5 minutes.

Add the eggs one at a time, beating well after each addition. Beat in the vanilla. Add the flour mixture and beat on low speed until completely incorporated.

Dollop the dough in big spoonfuls all over the prepared baking sheet. Loosely cover with plastic wrap and press the dough into an even layer, filling the baking sheet. Remove the plastic wrap.

Spoon the peanut butter and jelly all over the cookie dough. Use the back of the spoon to swirl the peanut butter and jelly together, gently pushing into the surface of the dough.

Bake until the cookie is lightly puffed and golden brown at the edges, 20 to 25 minutes. Let cool in the pan before cutting into squares.

Tip: To keep the parchment in place while you’re dolloping the cookie dough, dab a little bit of the dough under each corner of the parchment and press down to adhere it to the pan.

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