Hey friends! Today we’re putting some classic flavors into a sweet little package with these crunchy Peanut Butter and Jam Cookies. They are basically jam thumbprints with peanut butter cookies, rolled in chopped peanuts.
These are super easy to make, plus you can swap in any jam you like here. The chopped peanuts get all roasty toasty in the oven and it’s the perfect combo that we all know and love. Let’s get to it!
How to Make Peanut Butter and Jam Cookies
We’re starting out by mixing together butter, brown sugar, and white sugar until everything is well combined. Then add in the egg and vanilla extract until those two are mixed in completely.
Next up, dump in the dry ingredients along with the peanut butter, and mix until you have a thick but soft dough. Scoop the dough into rounded tablespoonfuls, and roll each one into the chopped peanuts, pressing gently to help the peanuts stick into the dough. Then use the back of a teaspoon to gently press an indent into each cookie.
Fill each cookie with jam before they head off to the oven to bake. The cookies will spread slightly when they bake, and you want to avoid over baking as usual, so pull these when the peanuts are just starting to look lightly golden brown and toasty.
That’s it- super easy to pull together, and honestly amazing to eat. Hope you guys enjoy this one!
Ingredients for Peanut Butter and Jam Cookies
Here is everything you’ll need to make this recipe:
- Flour: We’re using standard all-purpose flour for this recipe.
- Baking Soda: This helps the cookies get nice and puffy while they bake.
- Salt: Don’t miss out on flavor- always add salt to your baked goods!
- Butter: I always use unsalted butter for my recipes, and this one starts with softened unsalted butter.
- Brown Sugar: I prefer dark brown sugar and that’s what you’ll find in all of my recipes, but it can easily be swapped out for light brown sugar if that’s what you have on hand!
- Granulated Sugar: This is our standard white sugar, perfect for getting our cookies to brown evenly and taste great.
- Egg: There’s one egg in these cookies and it simply helps create a tender texture in the final result.
- Vanilla: You know the drill- measure with your heart here.
- Peanut Butter: For this recipe, I’m using classic creamy peanut butter, not natural. We’re really looking for the structure and sweetness that comes from traditional peanut butter in these cookies.
- Peanuts: I like to use roasted salted peanuts here, and I find that the easiest way to chop them is actually to throw them into a plastic bag and use a rolling pin or the back of a pan to smash them into smaller pieces.
- Raspberry Jam: I love raspberry jam in these cookies, but honestly any jam that you like would work perfectly here. I’m using preserves, but again anything you have or like will work great!
Tips and Tricks for Peanut Butter and Jam Cookies
Here are all my tips and tricks to make the best peanut butter and jam cookies!
- Can I use natural peanut butter in these cookies? I recommend you use traditional peanut butter, not natural here. Natural just brings a thinner texture, less sweetness, and more concentrated fat that will affect the texture.
- Do I have to roll the cookies in peanuts? No, you can skip this part (although I love it), and instead roll the cookies in a little extra granulated sugar.
- Why do you mix in the peanut butter with the dry ingredients? Because when I was testing this recipe, I forgot to add in the peanut butter with the butter and sugar, but it works fine either way!
- Use any jam you like here! It can be any flavor, strawberry or grape are great options, and you can use preserves like I did, or straight up jam or jelly if that’s what you have and love!
- Don’t over-bake them: As usual, you want to pull these cookies from the oven a little before you may think they are done since they will continue cooking as they cool. They should look lightly toasted around the edges, but still fairly soft.
- I’m at 5,000 ft. above sea level, and I find that most people who live between 3,000-7,000 ft above sea level do not need to make any adjustments to my recipes.
Enjoy!
Peanut Butter and Jam Cookies
Ingredients
- 1 3/4 cups flour
- 1/4 tsp. baking soda
- 1/2 tsp. salt
- 1/2 cup softened butter
- 3/4 cup brown sugar
- 1/4 cup sugar
- 1 egg
- 2 tsp. vanilla extract
- 1/2 cup smooth peanut butter
- 3/4 cup roughly chopped peanuts
- 1/3 cup raspberry jam
Instructions
-
Preheat your oven to 350 degrees and line two baking sheets with parchment paper. In a small bowl, stir together the flour, baking soda, and salt, and set aside. In a large bowl, beat together the butter, brown sugar, and granulated sugar until well combined. Beat in the egg and vanilla extract until just combined. Finally, beat in the dry ingredients and peanut butter slowly until everything is well combined and you have a firm dough.
-
Scoop the cookies into 2-tablespoonfuls and roll each cookie in the chopped peanuts, pressing the peanuts gently into the dough. Place on your prepared baking sheets about 2 inches apart. Using the back of a teaspoon, press an indent into each cookie. Fill each indent with raspberry jam. Bake for 10-12 minutes, or until the cookies start to look crackly and are puffed. The cookies will settle and finish cooking after you remove from the oven, so don’t over-bake these! Cool completely and enjoy!
Hello and welcome! My name is Nicole, and Dough-eyed is a food blog for people who want to bake for their family and friends in high-altitude areas. Think of me as a friendly voice there with you in the kitchen, here to give you confidence when you’re baking, and to help you with the struggles of baking at high-altitude. Come back every week for new recipes, tips, and advice on high-altitude baking!
Leave a Reply