These Peanut Butter and Jelly Cookies combine two great childhood food memories – yummy Jam Drop biscuits and the classic peanut butter and jelly sandwich.
I remember making many batches of Jam Drop biscuits as a kid when I was first allowed to start using the kitchen on my own. They are so fun to bake, and making a little hole in the middle to accommodate the jam was always my favourite part.
Fast forward 30 years and I’ve made another batch with Emma, but this time with a little twist – the addition of peanut butter!
In my old Family Circle recipe book, the Jam Drop cookie recipe happened to be right next to a Peanut Cookie recipe – of course peanut butter and jam are such a classic flavour pairing that I had to try combining the two recipes somehow, and created the one you see below.
Kids will love helping you make these Peanut Butter and Jelly Cookies. Rolling the cookie dough balls and pressing in the thumbprints are really fun.
Peanut Butter and Jelly Cookie Making Tips
- The key to getting consistent cookies is trying to roll all the cookie dough balls roughly the same size.
- I have longish thumb nails so I prefer to use my knuckle to make the little well in the middle.
- Don’t over fill the hole with jam, about 1/4 teaspoon is enough as the jam spreads when baked.
- Keep an eye on them or they may burn due to their brown sugar content. I baked my first batch for 11 minutes which over-coloured some of the outside cookies on the tray. The second batch was baked for 10 minutes which is perfect for my oven.
- Oven temperatures and hot spots vary so set your oven timer for 8 min and then keep an eye on them for the last minute or two.
- Feel free to use whatever jam you have available. Raspberry is the classic variety and what I’ve used in this recipe, but strawberry jam, cherry jam or even plum jam would taste delicious.
I’ve made a little animation of the steps for making Peanut Butter and Jelly Cookies.
This recipe makes about 30-32 biscuits depending on the size so they are perfect for sharing with friends. The texture is quite rich, so best enjoyed with a glass of milk or cup of tea.
Just a quick allergy note – it’s not obvious just by looking at them that these cookies contain peanuts, so please label accordingly if sharing them with others. Best not to add these Peanut Butter and Jelly Cookies to school lunchboxes, especially if your school has a nut-free policy.
- 125g (4oz) butter - softened
- 155g (5oz) soft brown sugar
- ½ cup (125g/4 oz) smooth peanut butter
- 2 tsp vanilla essence
- 1 egg
- 1¾ cup (215g/7oz) plain flour
- ¼ cup raspberry jam - can substitute with strawberry or cherry
- Preheat oven to 180C (350F)
- Line 2 baking sheets (trays) with baking paper
- In a medium/large bowl - beat butter and sugar with an electric mixer until light and creamy.
- Add and beat in, peanut butter, vanilla essence and egg.
- Fold in sifted flour and mix until combined. Some light hand kneading may be required.
- Roll one heaped tablespoon of mixture at a time into balls about the size of a small walnut.
- Place on tray leaving room for spreading.
- Press the centre of each ball with your thumb or knuckle to make a little hole.
- Fill the hole with jam. A ¼ tsp should be enough - Avoid overfilling.
- Bake for 10min keeping an eye on them in the last few minutes as the brown sugar can cause very quick browning.
- Cool on a wire rack.
- Enjoy with a glass of milk!
Any flavour of jam or jelly can be substituted as desired.
Avoid over filling holes with jam or they may overflow when baking.