It’s hard to practice self-restraint around treats like these.
Confession: I’m a little hypocritical. I post about my love for peanut butter-and-jelly baked goods—pancakes, muffins, bars—yet I don’t always reach for a classic PB&J sandwich. If I’m making a sandwich I tend to think more along the lines of cheese and bacon. Still, a slice of toast slathered with peanut butter and jam is one of life’s simple pleasures, so I call that a win.
This recipe was quick and painless. I discovered it scribbled on an index card in an old recipe book belonging to my mother. I’d never tried it before, and since I love testing new recipes, I headed to the kitchen with a big bag of sugar and a tub of peanut butter—plus a large, peanut-butter-covered spoon for good measure.
The finished cookies barely made it from the oven to the table—several fell and went straight into my mouth. A few were salvaged, though, and I had plans: I wanted to stuff and frost these peanut-butter rounds with jewel-toned jam.
To fill and frost, I used some of my favorite preserves.
I considered endless jam options. I tasted a spoonful of red haven peach preserves and imagined how honeycrisp apple conserve or fig jam would work. Fig jam is a favorite of mine—so luscious—though sometimes it feels scarce or pricey depending on the season. Still, a wide variety of preserves will bring out different notes in these cookies.
I managed to save a few for my partner; on many days the treats disappear before he gets home. He called these the “best peanut butter cookies I’ve ever made,” which I accepted with a smile—he’s not always great at remembering meals, but he’s honest about what he enjoys. The cookies were crisp at the edges, slightly crunchy on the outside and chewy inside—true cookie perfection.
Peanut Butter and Jelly Cookies
Makes about 24 cookies
2 cups peanut butter
2 cups sugar
2 eggs
2 tablespoons milk
1 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon vanilla extract
Preheat the oven to 350°F (175°C).
Cream the peanut butter and sugar together until smooth. Add the eggs one at a time, then stir in the vanilla. Mix in the salt and baking soda, then add the milk. Roll the dough into balls and place them on a baking sheet.
For thumbprint cookies: Bake at 350°F for 8 minutes. Remove the pan and press your finger into the center of each cookie to create a small well, then bake 2 more minutes. Let cool completely, then spoon about a teaspoon of jam or jelly into each well.
For sandwich cookies: After rolling the dough into balls, gently flatten each ball and bake for 10 minutes. Remove from the oven and let cool. Spread about a tablespoon of jam on the flattest side of one cookie and top with another to make a sandwich.
Serve and enjoy!
Would you like a cookie?