Cookies with jam on a white platter
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PEANUT BUTTER AND JAM COOKIES

Peanut butter and Jam Cookies are an old time favorite - one of the best cookies I make #peanutbutterandjamcookies #jellythumbprints #peanutbuttercookies #peanutbutterandjellysandwichcookies
Prep Time15 mins
Cook Time15 mins
Chilling dough and cooling time1 hr 10 mins
Total Time1 hr 40 mins
Course: Cookies
Cuisine: American
Keyword: #peanutbutterandjamcookies #jellythumbprints #peanutbuttercookies #peanutbutterandjellysandwichcookies
Servings: 40 cookies, about
Calories: 167kcal
Author: Studio Delicious

Ingredients

  • 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

Instructions

  • 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 bowl
    Whisk 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.

Notes

  • 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

Nutrition

Serving: 1g | Calories: 167kcal | Carbohydrates: 17g | Protein: 4g | Fat: 10g | Saturated Fat: 4g | Cholesterol: 20mg | Sodium: 134mg | Potassium: 94mg | Fiber: 1g | Sugar: 11g | Vitamin A: 154IU | Calcium: 17mg | Iron: 1mg