PB&J Cookies with Jam Center (Print Version)
# Ingredients:
→ For the cookies
01 -
1/2 cup butter (1 stick)
02 -
3/4 cup granulated sugar
03 -
1/4 cup brown sugar, packed
04 -
1 cup creamy peanut butter
05 -
1 large egg
06 -
1 teaspoon vanilla
07 -
1 & 1/2 cups flour, spooned and leveled
08 -
1 teaspoon baking soda
09 -
1/4 teaspoon kosher salt
10 -
1/2 cup seedless jam
→ For garnish (optional)
11 -
Additional jam for topping
12 -
Melted peanut butter
13 -
Chopped peanuts
# Instructions:
01 -
Preheat the oven to 350 degrees F. Line two baking sheets with parchment paper or a silicone baking mat.
02 -
In a large bowl or stand mixer, beat 1/2 cup butter until it is smooth and creamy, scraping the sides of the bowl.
03 -
Add 3/4 cup sugar and 1/4 cup packed brown sugar. Beat well until fluffy, scraping the sides. There should be no chunks of butter.
04 -
Add 1 cup peanut butter. Beat well until combined.
05 -
Add 1 egg and 1 teaspoon vanilla. Beat until combined.
06 -
Add 1 and 1/2 cups all-purpose flour, but don't stir it in yet. Add 1 teaspoon baking soda and 1/4 teaspoon kosher salt on top of the flour. Stir it in with your teaspoon to combine the dry ingredients together a bit.
07 -
Turn the mixer on to combine the dry ingredients into the dough. Don't overdo it! Once the dough barely starts to come together (with some flour still visible), stop and scrape the sides and bottom of the bowl. Continue mixing until you no longer see flour streaks, then turn off the mixer.
08 -
Shape the dough into 1 and 1/2 inch balls. Place each cookie on a baking sheet with about a couple inches of space in between.
09 -
Dip a fork into a bit of sugar or flour (to make sure it doesn't stick too much to the dough) and press into the top of a cookie. Turn the fork perpendicular and press one more time. Smash them to about 1/2 inch thickness. Dip in sugar whenever the fork starts to stick to the dough.
10 -
Add 1/2 cup seedless jam to a bowl and stir well to get out most of the lumps. Use a teaspoon to carefully add 1 teaspoon (or less) of jam to the top of each cookie. Do not let the jam slide off the edge, you want it right in the center.
11 -
Bake the cookies at 350 for about 13-15 minutes. The cookies are done baking when the edges are set. You want to see a very slight browning just on the very edges.
12 -
Let the cookies set on the pan for at least 5-10 minutes before transferring to a wire rack to cool completely.
13 -
If desired, add a little more stirred jam on top of the cookies, drizzle with melted peanut butter and sprinkle with chopped peanuts.
# Notes:
01 -
You can use crunchy peanut butter instead of creamy if you prefer
02 -
Don't over-mix the cookie dough as it can result in tough cookies
03 -
Be careful not to let the jam slide off the edge of the cookies when adding it
04 -
Unlike most cookies, under-baking is not advised for these due to the moist jam topping
05 -
Store leftovers in a tightly sealed container for up to 3 days
06 -
The dough freezes very well - shape, press with a fork, then freeze (add jam just before baking)