These Peanut Butter and Jam Cookies are a nostalgic combination that taste fantastic. The cookies are a bit crunchy thanks to chopped peanuts, and made even more glorious with a dollop of your favorite jam.
Good news, since I happen to looooove gloomy weather.
It rained hard all night, and the forecast for today is gray, gray, and then later on more grayness.
I’m happy to report there’s a container of peanut butter cookie dough in the freezer, shaped into tablespoon-sized portions.
They’ll be ready for my mouth in about 18 minutes when I bake them straight from the freezer.
Rainy day + warm homemade Peanut Butter and Jam Cookies + mug of cinnamon rose tea + new season of Better Call Saul = pure joy and complete happiness.
Add in euphoria and massive delightful wonderfulness if you’ve got a warm fireplace going and two fuzzy dogs handy 🙂
Rainy Saturday’s don’t get any better than this.
Of course there are floors to be swept, socks to be sorted and sheets to wash, but why?
The best idea ever is to take the whole day off for a change.
You have my permission, if you need it 🙂
The inspiration for these Peanut Butter and Jam Cookies came to me the old-fashioned way, which means I tasted a great version out and about then recreated them at home.
Peanut butter and jam is such an obvious combo, so when I bought the last two in the bakery case I didn’t expect much.
Mind was blown.
The base is a very good peanut butter cookie in its own right—boosted in flavor with chopped roasted peanuts.
You can make an indentation before the cookies bake or after—I tried both ways and either works.
When they are cool, add a teaspoon of jam.
My favorite flavor is cherry, naturally.
Want another great cookie recipe? Try my Tiny Chocolate Chip Cookies for fun!
PEANUT BUTTER AND JAM COOKIES
- 1 cup Peanuts, roasted and salted chopped into small chunks in a food processor or cut into small pieces with a sharp knife
- 2 cups Flour, unbleached all-purpose
- 1/2 teaspoon Baking Soda
- 1/2 teaspoon Baking Powder
- 1/2 teaspoon Salt
- 1 cup Butter, unsalted, melted and cooled 2 sticks
- 1 cup Brown Sugar, light brown, packed
- 1 cup Sugar, granulated
- 2 Eggs, large
- 1 teaspoon Pure Vanilla Extract
- 1 cup Peanut Butter, smooth
- 1/2 cup Jam, best quality
- Preheat oven to 350 degrees
- Prepare a large baking sheet by lining it with parchment paper
- Chop the peanuts in a food processor or with a sharp knife until they are in smaller pieces
- Combine the flour, baking soda, baking powder, and salt in a medium-sized bowlWhisk together to combine.
- Combine the cooled melted butter, the brown sugar and the white sugar in a large bowl, mix until smooth on medium speed a hand mixer.
- Add the eggs, vanilla and peanut butter to the butter/sugar mixture and beat until smooth.
- Stir the flour mixture into the butter/sugar mixture in two steps just until combined.
- Stir in the chopped peanuts until combined
- Refrigerate the dough in the bowl for at least 10 minutes and up to 6 hours to firm up before baking.
- Scoop a heaping tablespoon of cookie dough and roll it into a ball with your hands, then place it on the cookie sheet, placing each cookie at least 3 inches apart from each other.
- Bake the cookies until very lightly colored, about 15 minutes.
- Remove from oven and while the cookies are warm, use the back of a spoon to gently make a small indentation in the middle of each cookie. This is where the jam will go later.
- Cool the cookies completely, then add about one teaspoon of jam into each indentation.
- I use Bakers Sugar which comes in a milk carton-like container and can be found in most well-stocked grocery stores.
- I used Apricot and Raspberry Jam in my cookies, but any flavor or even jelly will taste delicious.
- You can use a stand mixer like KitchenAid to make these cookies if you prefer this over a hand mixer.
- This recipe was updated in November 2019
SOURCE: STUDIO DELICIOUS, cookie base adapted from here.
PIN THIS RECIPE FOR LATER!