There is something nostalgic about PB & J. Odd for me since I never had a PB & J sandwich until well into my 20s – yet something about it still reminds me of being a kid. These cookies are pretty rich and they definitely hit the spot. Try not to eat them all at once!
Peanut Butter and Jam Cookies
- 1 cup lightly packed brown sugar
- ½ cup + 2 Tbsp peanut butter (crunchy is fine too!)
- ½ cup butter
- 1 egg
- 1 1/3 cup flour
- 1 tsp baking soda
- ½ tsp baking powder
- ¼ tsp salt
- ½ cup chopped salted and roasted peanuts (optional)
- 1/2 cup jam of your choice
Beat the sugar, peanut butter and butter together until light and fluffy. Add the egg and mix through. Stir in the flour, baking soda, baking powder and salt. Wrap the dough well and chill for about 30 minutes in the fridge. You can also freeze the dough at this point. Thaw overnight in the fridge before proceeding.
Preheat your oven to 375°F. Roll the dough into 1 ¼ inch balls (about 30 g each) and place them on a parchment paper lined tray. You should have 30-32 cookies. Press them down gently and bake for 8-10 minutes until edges are lightly browned (longer if you want a crisper cookie although the jam will soften the cookies over time). Allow the cookies to cool for a minute or two on the tray before transferring to a wire rack.
Fill a cookie bottom with jam and top of another cookie.