Peanut Butter and Jelly is the ultimate flavor combination. It's been adapted to take on many shapes and forms, brownies, bars, truffles, and more. But one adaptation I've surprisingly never tried is PB&J Cookies. I'm not a big fan of peanut butter cookies because I tend to not like the texture, but when I came across this recipe they looked too good to resist!
As luck would have it, we had more delicious jam from Bonnie's Jams leftover after making Linzer Cookies, and it was just begging to be used! For these cookies, I used both the Apricot Orange and the Raspberry Lime.
These cookies - displayed here on Heath Ceramics Rim Collection mini plates for a bit of fun - are extremely easy to make, it just takes one bowl and a spoon! You can personalize them by using your favorite jam, or change it up a bit and fill the centers with something different, like Nutella.
What's your favorite PB&J recipe?
Peanut Butter and Jam Cookies adapted from Simply Scratch
Ingredients 2 eggs 1 heaping cup peanut butter, crunchy or smooth 1/2 cup brown sugar 1 teaspoon baking soda 3/4 teaspoon vanilla 1/8 tsp kosher salt 1/2 cup plus 1 tbsp jam (any kind will work, we used Raspberry and Apricot)
Directions Preheat your oven to 350 degrees and line a cookie sheet.
Combine the egg, brown sugar, peanut butter, vanilla baking soda and salt, and stir.
Use a tablespoon to measure out the dough, and place them on the prepared pan.
Make a small divot in the center of the cookie with the back of your measuring spoon, be careful not to go too deep. Scoop out 1/2 teaspoons of jam and place into the center of each divot.
Bake for 10-12 minutes and then let cool for 10 minutes on the pan before, very carefully, removing then to a wire rack.
Serve with an ice cold glass of milk and enjoy!