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Peanut Butter and Jam Cookies
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9 INGREDIENTS • 9 STEPS • 45MINS

Peanut Butter and Jam Cookies

Recipe
Combining the classic childhood flavors of PB&J and the universal appeal of delicious buttery cookies, this simple recipe is great for Christmas parties, edible gifts or leaving our for Santa - give it a try today!
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Combining the classic childhood flavors of PB&J and the universal appeal of delicious buttery cookies, this simple recipe is great for Christmas parties, edible gifts or leaving our for Santa - give it a try today!
author_avatar
One Pot Chef Show
Bringing you the best traditional, home-style and old forgotten classic recipes!

45MINS

Total Time

$0.51

Cost Per Serving

Ingredients

Servings
12
us / metric
Unsalted Butter
100 g
Unsalted Butter, room temperature, cubed
Peanut Butter
240 g
Peanut Butter
Caster Sugar
90 g
Caster Sugar
Brown Sugar
110 g
Brown Sugar
Vanilla Extract
1 tsp
Vanilla Extract
Egg
1
Egg
All-Purpose Flour
155 g
All-Purpose Flour
Baking Powder
1 tsp
Baking Powder
Raspberry Jam
105 g
Raspberry Jam

Nutrition Per Serving

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Calories
312
Fat
17.3 g
Protein
6.3 g
Carbs
33.9 g
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author_avatar
One Pot Chef Show
Bringing you the best traditional, home-style and old forgotten classic recipes!

Cooking Instructions

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step 1
In a large mixing bowl add the Unsalted Butter (100 g), Peanut Butter (240 g), Caster Sugar (90 g), Brown Sugar (110 g) and Vanilla Extract (1 tsp). Cream together until light, fluffy and smooth.
step 1 In a large mixing bowl add the Unsalted Butter (100 g), Peanut Butter (240 g), Caster Sugar (90 g), Brown Sugar (110 g) and Vanilla Extract (1 tsp). Cream together until light, fluffy and smooth.
step 2
Add in Egg (1) and beat into the mixture.
step 2 Add in Egg (1) and beat into the mixture.
step 3
Sift in the All-Purpose Flour (155 g) and Baking Powder (1 tsp) and using a spatula, mix everything together until combined.
step 3 Sift in the All-Purpose Flour (155 g) and Baking Powder (1 tsp) and using a spatula, mix everything together until combined.
step 4
Cover the dough with plastic wrap and let it chill in the fridge for about 30 minutes.
step 4 Cover the dough with plastic wrap and let it chill in the fridge for about 30 minutes.
step 5
Once dough is chilled grab tablespoons of the mixture and roll into small balls then place on baking tray lined with non-stick baking paper.
step 5 Once dough is chilled grab tablespoons of the mixture and roll into small balls then place on baking tray lined with non-stick baking paper.
step 6
Using a clean thumb make a small indentation to each cookie ball. Spoon in a small amount of Raspberry Jam (105 g) into each cookie dough hole.
step 6 Using a clean thumb make a small indentation to each cookie ball. Spoon in a small amount of Raspberry Jam (105 g) into each cookie dough hole.
step 7
Preheat oven at 325 degrees F (160 degrees C).
step 8
Once they've all been filled with jam place into preheated oven and bake for 12-15 minutes, or until nice and golden around the edges.
step 8 Once they've all been filled with jam place into preheated oven and bake for 12-15 minutes, or until nice and golden around the edges.
step 9
Once out of the oven, allow the cookies to cool completely on the trays. They will firm up as they cool.
step 9 Once out of the oven, allow the cookies to cool completely on the trays. They will firm up as they cool.

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