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Peanut Butter and Jam Cookies Recipe

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4 from 8 reviews

These Peanut Butter and Jam Cookies combine creamy peanut butter with sweet strawberry jam nestled in soft, chewy cookies. Perfectly balanced with a rich peanut butter filling and a sweet jam topping, these cookies are an irresistible treat for any occasion.

Ingredients

Cookie Dough

  • ½ Cup salted butter (softened)
  • ½ Cup white granulated sugar
  • ½ Cup light brown sugar
  • 1 ½ Cups creamy peanut butter
  • 1 egg
  • 1 Teaspoon vanilla bean paste
  • 1 ½ Cups all-purpose flour
  • ½ Teaspoon baking powder

Filling and Topping

  • ¼ Cup creamy peanut butter
  • ½ Cup powdered sugar
  • ⅔ Cup strawberry jam

Instructions

  1. Preheat the Oven: Preheat your oven to 350°F (175°C) to get it ready for baking the cookies.
  2. Cream Butter and Sugars: Using an electric mixer on medium speed, cream together the softened butter, light brown sugar, and white granulated sugar for about 3 minutes until the mixture is smooth and the sugars are fully incorporated.
  3. Add Peanut Butter: Whisk in 1 ½ cups of creamy peanut butter until just combined with the creamed butter and sugars.
  4. Add Egg and Vanilla: Add the egg and vanilla bean paste, and continue whisking for another 2 minutes at medium speed to ensure everything is well mixed and fluffy.
  5. Add Dry Ingredients: Combine the all-purpose flour and baking powder, then reduce the mixer speed to low and gradually whisk these dry ingredients into the wet mixture until fully incorporated without overmixing.
  6. Shape the Cookies: Divide the cookie dough into 12 evenly sized balls. Arrange them on a baking sheet, leaving approximately 2 inches of space between each cookie to allow for spreading during baking.
  7. Bake the Cookies: Place the baking sheet in the preheated oven and bake the cookies for 12 minutes until they are set but still soft.
  8. Prepare the Filling: While the cookies bake, whisk together ¼ cup creamy peanut butter and ½ cup powdered sugar with a hand mixer on medium speed until smooth and creamy.
  9. Create Indents in Cookies: Once baked, remove the cookies from the oven and use a small dish or the bottom of a glass to gently press an indent in the center of each cookie while they are still warm.
  10. Cool the Cookies: Transfer the cookies to a wire rack and allow them to cool completely for about 10 minutes, which helps the indents hold their shape for filling.
  11. Fill the Cookies: Put the peanut butter filling into a piping bag or a resealable plastic bag with a small corner cut off for easy piping. Pipe the filling into the indent of each cookie, filling it completely.
  12. Top with Jam: Finally, top each peanut butter filling with a spoonful of strawberry jam to complete the cookies.

Notes

  • Ensure the butter is softened to room temperature for easier creaming with the sugars.
  • Vanilla bean paste can be substituted with vanilla extract if needed.
  • Use creamy peanut butter for a smooth filling; crunchy peanut butter will alter the texture.
  • These cookies are best enjoyed fresh but can be stored in an airtight container for up to 3 days.
  • If you prefer, substitute strawberry jam with raspberry or any favorite fruit jam.

Find it online: https://recipeplenty.com/peanut-butter-and-jam-cookies-recipe/