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  • Preheat oven to 350 degrees.
  • Prepare a large cookie sheet by lining it with parchment paper.
  • 1 cup roasted and salted peanuts chopped into small chunks in a food processor or cut into small pieces with a sharp knife
  • 2 cups unbleached all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 cup 2 sticks unsalted butter, melted and cooled slightly
  • 1 cup firmly packed light brown sugar
  • 1 cup granulated white sugar
  • 2 large eggs
  • 1 teaspoon pure vanilla extract
  • 1 cup smooth peanut butter use chunky if you want
  • 1/3 cup of jam any flavor or use two flavors. Apricot and cherry is my favorite combo.


  • Process or cut the peanuts into small pieces, set aside.
  • In a medium-sized bowl, combine the flour, baking soda, baking powder, and salt. Whisk together to combine.
  • In a large bowl, combine the cooled melted butter, the brown sugar and the white sugar and mix until smooth on medium speed a hand mixer or stand mixer.
  • Add the eggs, vanilla and peanut butter and beat until smooth.
  • Stir in the flour mixture in two steps just until combined.
  • Stir in the chopped peanuts.
  • Place the bowl in the refrigerator for at least 30 minutes and up to 6 hours so the dough firms up.
  • Scoop a heaping tablespoon per cookie and roll into a ball, placing on the parchment lined cookie sheet 3 inches apart.
  • Bake the cookies until very lightly colored, about 15 minutes.
  • Remove from oven and let stand on the baking sheet for about 2 minutes. Using the back of a spoon or your thumb, create a small indentation in the middle of each cookie.
  • Let the cookies cool completely, then add about one teaspoon of jam into each indentation.
  • Serve.