Description
These soft, peanut buttery cookies are a delicious twist on the classic PB&J sandwich! They come together fast, require no chilling, and are topped with sweet jam, making them the perfect quick dessert.
Ingredients
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1/2 cup butter (1 stick), softened
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3/4 cup granulated sugar
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1/4 cup brown sugar, packed
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1 cup creamy peanut butter
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1 large egg
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1 teaspoon vanilla extract
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1 1/2 cups all-purpose flour, spooned & leveled
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1 teaspoon baking soda
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1/4 teaspoon kosher salt
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1/2 cup seedless jam
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Extra jam, for topping (optional)
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Melted peanut butter, for garnish (optional)
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Chopped peanuts, for garnish (optional)
Instructions
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Preheat oven to 350°F (175°C) and line two baking sheets with parchment paper.
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In a large bowl, beat butter until smooth. Add granulated & brown sugar and beat until fluffy.
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Mix in peanut butter, then add egg & vanilla and combine.
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Add flour, baking soda, and salt, stirring until just combined. Do not overmix.
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Shape dough into 1½-inch balls and place on baking sheets, leaving space between.
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Use a fork dipped in sugar to press a crisscross pattern on each cookie, flattening to ½ inch thick.
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Stir jam until smooth, then add 1 teaspoon to the center of each cookie.
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Bake for 13–15 minutes, until edges are lightly golden.
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Let cookies cool for 5–10 minutes before transferring to a wire rack.
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If desired, drizzle melted peanut butter and sprinkle chopped peanuts before serving.
Notes
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Crunchy peanut butter can be used for extra texture.
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Store in an airtight container for up to 3 days.
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Freeze unbaked dough (flattened with fork marks) and bake straight from frozen, adding 1–3 minutes to bake time.
Nutrition
- Serving Size: 1 cookie
- Calories: 155
- Sugar: 11g
- Sodium: 78mg
- Fat: 8g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 3g