Peanut Butter & Jam Cookies – Deliciously thick and chewy peanut butter cookies that are full of flavour, and have hidden jam centres. These are the PERFECT cookies for PB&J lovers!
Peanut Butter & Jam Cookies
If you’re a fan of the peanut butter and jam combination, then you are gonna love these cookies.
These cookies are thick and chewy, loaded with peanut butter flavour, and have irresistible jam centres. This is THE cookie for you PB&J lovers.
They are also super quick and easy to throw together, and you only need simple, staple ingredients.
I used seedless raspberry jam here, but you can use whichever jam you prefer!
Looking for more peanut butter treats? Check out my Chocolate Peanut Butter Bark, Peanut Butter Swirl Brownies, and my Peanut Butter Fudge.
Ingredients you’ll need
Here’s a list of ingredients you’ll need to make these cookies. You can find my recipe card at the bottom of this post for the complete list with their amounts.
- Plain/all-purpose flour
- Baking powder
- Baking soda
- Unsalted butter: Melted and cooled to room temperature.
- Brown sugar: Light or dark.
- Caster/granulated sugar
- Large egg
- Vanilla extract
- Smooth peanut butter
- Seedless jam: I used raspberry.
How to make Peanut Butter & Jam Cookies
To make these cookies, simply grab a medium mixing bowl and whisk together the flour, baking powder, baking soda, cornflour, and salt. Set aside.
In a separate large mixing bowl, whisk together the melted butter and sugars until combined.
Add the egg, vanilla extract, and peanut butter, and mix until combined.
Add the dry ingredients, and fold in until completely combined. Try not to overmix.
Roll the dough into 2oz balls. Form the balls into flat circles, and place 1 teaspoon of jam into the centres. Form the dough back into balls, sealing the jam inside.
NOTE: I used about 1/2 teaspoon jam for the centres of these cookies, but you can go up to 1 teaspoon.
Place onto a baking tray lined with parchment paper or a silicone mat, and bake for 12 – 14 minutes. Make sure to leave enough space between them (at least 2 inches), as they are big cookies.
Allow to cool on the baking tray for 10 minutes before transferring them to a wire rack to cool completely.
The printable recipe card with the FULL list of ingredients and instructions can be found at the bottom of this post.
NOTE: For best results, I highly recommend using the gram measurements (with a digital scale), rather than the cup measurements.
Cup measurements are simply not accurate enough, and I cannot guarantee the best results if you use them.
These Peanut Butter & Jam Cookies are:
- deliciously thick, soft, and chewy
- super quick and easy to make
- LOADED with peanut butter flavour
- filled with jam centres
- the perfect cookies for PB&J lovers!
How long will these cookies last? These cookies will stay fresh, kept in an airtight container, at room temperature for up to 1 week.
Want freshly-baked cookies every time? Cookie dough balls, with or without jam, can be kept in the fridge for up to 5 days, or frozen for up to 3 months. Bake straight from frozen.
If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag me on Instagram and hashtag it #marshasbakingaddiction. I’d love to see!
Try these cookies next!
- Chocolate Orange Brownie Cookies
- Raspberry Banana Cookies
- Red Velvet Chocolate Chip Cookies
- Chocolate Crinkle Cookies
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Monday 22nd of May 2023
This recipe yielded 15 “meaty” cookies for me. Like the previous commenter, I could not figure out how to re-roll the dough after adding the jam filling. So, I made them into “purses” instead.
Also, I had to add 7 additional minutes in order to cook them through. Still, I’m giving the recipe 5 stars because despite the shortcomings of the instructions, the flavor was delicious and the texture marvelous.
I will definitely make them (my way) again.