Add in both types of sugars and mix for 2 minutes on medium speed. This peanut butter cookie recipe is super easy and is one of my all time favorite recipes to make. The perfect cookies for PB&J lovers! Thank you for this recipe. In a medium bowl, mix together peanut butter, sugar, egg, and vanilla until well blended. These cookies are thick and soft with crispy edges, they’re loaded with peanut butter flavour, and their indents are filled with sweet raspberry jam. Check out my Peanut Butter & Jam Muffins, Peanut Butter and Jam Bundt Cake, and my Peanut Butter & Jam Pinwheel Cookies. They also freeze well for up to 3 months. Cream the butter, peanut butter and sugars together until very light and fluffy, then beat in the egg and vanilla. Although truth be told, we enjoy them more as 'snack cookies', but they are absolutely perfect for a meal prep breakfast as well. Set aside. Add the dry ingredients, and fold in until completely combined. Some kids at my school had peanut allergies, but they were … Use your thumb, or the back of a measuring spoon (I used a 1/2 teaspoon measuring spoon), to make an indent in the middle of each ball. You can also keep up to date on Facebook, Pinterest, and Instagram.Fancy something savoury? Add the egg yolk and the peanut butter, and … Preheat the oven to 180˚C/160˚C fan/gas mark 4 and line a baking tray with non stick parchment paper. Leave a comment, rate it, and don’t forget to tag me on Instagram and hashtag it #marshasbakingaddiction. Add the flour and salt, and mix to form a soft, smooth dough. To make these cookies, simply grab a medium mixing bowl and whisk together the flour, baking powder, baking soda, cornflour, and salt. Put the butter, peanut butter and the sugar into a large separate bowl and whisk … Step 7. Thaw overnight in the fridge before serving. They did not disappoint. Take a heaped … They also freeze well for up to 3 months. This post contains amazon affiliate links which means if you make a purchase after clicking one of … You can use any flavor grape, strawberry ect. Preheat the oven to 180C/350F/Gas 4. Because these peanut butter & jam breakfast cookies have me fully on board with this food trend. These peanut butter jam thumbprints combine extra soft peanut butter cookies, salty peanuts, and a sweet jam filling. We make these cookies without the jam also but they are so delicious with that jam injected in there. To make these thumbprint cookies, simply beat together the butter, peanut butter, and sugars. Add the flour, and salt, and mix to form a smooth, soft dough. These cookies are thick and chewy, loaded with peanut butter flavour, and have irresistible jam centres. Thanks so much! NOTE: For best results, I highly recommend using the gram measurements (with a digital scale), rather than the cup measurements. Here’s a list of ingredients you’ll need to make these cookies. Our Peanut Butter and Jam Cookie Squares recipe combines two favourite ingredients into one delicious treat! Allow to cool on the baking tray for 10 minutes before transferring them to a wire rack to cool completely. All Rights Reserved. Cup measurements are simply not accurate enough, and I cannot guarantee the best results if you use them. So for this recipe, I combined them into peanut butter and jelly sandwich cookies! Oil-free, gluten-free, but big on flavour, these cookies are made with oat flour and coconut sugar. You can also keep up to date on Facebook, Pinterest, and Instagram.Fancy something savoury? Spoon into each cookie indentation, and allow the jam to cool and set before serving. Cup measurements are simply not accurate enough, and I cannot guarantee the best results if you use them. Hi Pat, I’m so glad you enjoyed the recipe! Add the egg, vanilla, and peanut butter, and mix until combined. If you try this recipe, let us know! Do you think the jelly can be baked with the cookie dough? The resulting Peanut Butter and Jam Cookies are soft, chewy, lightly sweet and have the perfect balance of peanut butter and jam flavours. I loved using the 1/2 teaspoon measuring spoon to make the indents… a great idea that I will always remember. Divide the mixture into cookie shapes and place on the baking tray. They are also super quick and easy to throw together, and you only need simple, staple ingredients. All Rights Reserved. grab a medium mixing bowl and whisk together the flour, baking powder, baking soda, cornflour, and salt. Roll the dough into 0.7oz balls. Form the balls into flat circles, and place 1 teaspoon of jam into the centres. We used strawberry and the flavor was perfect. I attended elementary school in the early 2000s, when you could still take peanut butter and jam sandwiches for lunch. Here’s a list of ingredients you’ll need to make these cookies. How long will these cookies last? Place onto the prepared baking tray and bake for 12 - 14 minutes. Preheat the oven to 180C and line 2 baking sheets with paper. Craving more sweet treats? These Peanut Butter and Jelly Cookies are a delicious treat for a weekday snack or weekend dessert. Deliciously thick and chewy peanut butter cookies that are full of flavour, and have hidden jam centres. Add in the peanut butter and flour. Spoon the jam into each cookie indentation. Set aside I’ve even made a blog post about it before, because I love them so much. Set aside. Microwave the jam until runny. If you prefer freshly baked cookies (erm, yes! Indent each cookie with your finger to create space for the jam. Looking for more PB&J recipes? ), cookie dough balls, shaped, can be frozen for up to 3 months before baked. The indents may have risen, so gently press them back down with the measuring spoon. If you try this recipe, let us know! Use your thumb, or the back of a measuring spoon (I used a 1/2 teaspoon measuring spoon), to make an indent in the middle of each ball. When I went to flatten the dough balls they just cracked all around the edges. These healthy breakfast cookies are peanut … Roll the dough into 2oz balls. 1/2 cup (115g) unsalted butter, melted and cooled. Leave a comment, rate it, and don’t forget to tag me on Instagram and hashtag it #marshasbakingaddiction. . You can find my recipe card at the bottom of this post for the complete list with their amounts. These cookies can be stored in an airtight container at room temperature or in the fridge for up to a week. Peanut Butter & Jam Cookies – Deliciously thick and chewy peanut butter cookies that are full of flavour, and have hidden jam centres. Allow the jam to cool/set before serving. This site uses Akismet to reduce spam. Step 8 Roll each ball in granulated sugar, and place on a baking tray lined with parchment paper or a silicone mat. They make a terrific after school snack with a glass of milk for the kids. Using a handheld or stand mixer fitted with the paddle attachment, beat the butter, peanut … 1 and 1/2 cups (187g) plain/all-purpose flour. This is THE cookie for you PB&J lovers. Peanut Butter & Jam Thumbprint Cookies – Deliciously soft and crispy thumbprint cookies loaded with peanut butter and filled with raspberry jam. Subscribe to receive new recipe updates via email! Place onto a baking tray lined with parchment paper or a silicone mat, and bake for 12 – 14 minutes. The perfect cookies for PB&J lovers! Add the egg yolk, and vanilla, and mix until combined. Bake straight from frozen. Cookie dough balls (with or without jam) can be kept in the fridge for up to 5 days, or frozen for up to 3 months. Preheat the oven to 180°C/gas mark 4, and lightly grease a baking sheet. Loving these soft jam-filled treats like woah! If the indents have risen, gently press them back down with the measuring spoon. There’s nothing like freshly baked cookies! 1/3 Cup of Jam (I used Raspberry Jam) Directions: First, in a large mixing bowl, add room temperature butter, peanut butter, white granulated sugar, brown sugar, and vanilla extract. Head on over to our food blog, Simply Savoury Meals. Beat in the egg. 2. Add peanut butter and milk to bowl and mix until thoroughly combined or until the mixture forms a dough. Cookies stay fresh in an airtight container at room temperature or in the fridge for up to 1 week. Learn how your comment data is processed. Add the dry ingredients, and mix until just combined - do not overmix. Whisk together the flour, baking powder, baking soda, cornflour, and salt. You can find my recipe card at the bottom of this post for the complete list with their amounts. Roll the dough into 0.7oz balls. Bake for 20 to 25 minutes, until bouncy to the touch, browned on the bottom, and starting to crack on the top. Add ¼ tsp fine table salt and mix well with … Crunchy peanut butter cookies stuffed with laura’s favorite grape jam, you will never miss the bread. Flatten slightly and make a dip in the middle. Head on over to our food blog, Simply Savoury Meals. Stir until combined. Stir until combined. It doesn’t matter whether or not you like PBJ sandwiches, I guarantee you’ll love these thumbprint cookies, … Try not to overmix. NOTE: For best results, I highly recommend using the gram measurements (with a digital scale), rather than the cup measurements. 1. Adults will also love these homemade peanut butter … Cookies stay fresh, kept in an airtight container, at room temperature for up to 1 week. The cookies themselves aren't very peanut butter tasting. Allow to cool for 5 minutes before transferring them to a wire rack to cool completely. Scoop level tablespoons of dough, and form into balls. Make sure to leave enough space between them (at least 2 inches), as they are big cookies. How long will these thumbprint cookies last? In a separate large mixing bowl, whisk together the melted butter and sugars until combined. Subscribe to my newsletter to receive recipe updates straight to your inbox. My mom use to bake spritz cookies with the jelly in them. These cookies can easily be made ahead of time, too! I might add some chopped peanuts … Great recipe! Cookie dough balls, shaped, can be frozen for up to 3 months before baked. Step 5. They’re a small batch recipe and perfect for a … Since their bite-sized, they’re perfect for breakfast, an on-the-go snack, a pre-lunch snack, a post-lunch snack, after the gym…okay, okay, okay I basically was eating these Peanut Butter and Jam Cookies … Today’s recipe is for all you peanut butter and jam lovers out there (me, me, me!). For the cookies, beat together the butter and sugars until light and fluffy. Add the egg, vanilla, baking soda, and salt and mix for 30 seconds, until combined, scraping the sides of the … These cookies will stay fresh, kept in an airtight container, at room temperature for up to 1 week. If you are a pb&j lover, these cookies are for you. © 2020 Marsha's Baking Addiction. Add the egg, vanilla extract, and peanut butter, and mix until combined. Once set, allow the jam to sit in the pot for 15 minutes and set aside. Add the peanut butter and jam to a bowl. Set aside. © 2020 Marsha's Baking Addiction. Step 4. A delicious combination of classic peanut butter and strawberry jam in a cookie is the perfect treat for everyone to enjoy! Crack in the eggs and stir again. Roll each one in granulated sugar, and place on the prepared baking tray. NOTE: I used about 1/2 teaspoon jam for the centres of these cookies, but you can go up to 1 teaspoon. They are made better with a secret ingredient!! Craving more sweet treats? Bake for 8-10 minutes. These fabulous Peanut Butter and Jam (PB&J) Cookies are a great kid-friendly alternative to traditional Christmas treats! Mix until smooth. Add the egg yolk and vanilla, and beat until combined. Learn how your comment data is processed. This worked much better. Bake for 10 - 12 minutes until firm, and lightly golden brown around the edges. In a separate large bowl, whisk together the melted butter and sugars until combined. These look so good, and perfect to make with the kiddies too . These are the PERFECT cookies for PB&J lovers! Form the dough back into balls, sealing the jam inside. 3/4 Cup of Peanut Butter; 1 Egg; 1 1/4 Cups of Plain All-Purpose Flour; 1 tsp of Baking Powder; Approx. Measure the peanut butter and sugar into a bowl. Tag @MarshasBakeBlog on Instagram and hashtag it #marshasbakingaddiction, Oooh I love the classic flavours of peanut butter and jam together. I’d love to see! I am the baker, recipe developer, writer, and photographer behind Marsha’s Baking Addiction - a food blog based on bringing you delicious and easy dessert recipes. These look so good, and I’m seriously loving all that yummy jam in the center! Subscribe to receive new recipe updates via email! I used seedless raspberry jam here, but you can use whichever jam you prefer! Make these tender Peanut Butter and Jam Cookie Squares for a peanut-friendly bake sale, or a casual dessert to go with an afternoon tea or cold glass of milk! If you’re a fan of the peanut butter and jam combination, then you are gonna love these cookies. Looking for more peanut butter treats? Deliciously soft and crispy thumbprint cookies loaded with peanut butter and filled with raspberry jam. Peanut Butter and Jam Cookies are dairy-free mini cookie cups with a chewy peanut butter base and a refined sugar-free chia jam filling. Step 6. My original dough was very dry and crumbly. This post contains affiliate links I remember making many batches of Jam Drop biscuits as a kid when I was first allowed to start using the kitchen on my own. Line a tray with baking paper. I haven’t tried baking them with the jam, so I can’t say, sorry. The printable recipe card with the FULL list of ingredients and instructions can be found at the bottom of this post. Crack in the eggs and stir again. Peanut butter cookies can go from a simple cookie with just a few ingredients to a cookie with a bunch of add ins and a more old fashioned cookie base like this one. Heat oven to 180C/160C fan/ gas 4 and line two baking sheets with parchment. Soft cookie with sticky sweet jam is a perfect combination of flavours and textures. I am the baker, recipe developer, writer, and photographer behind Marsha’s Baking Addiction - a food blog based on bringing you delicious and easy dessert recipes. Using a handheld or stand mixer fitted with the paddle attachment, beat the butter, peanut butter, and sugars until light and fluffy. Bake straight from frozen.