Peanut Butter & Jam Cookies
Deliciously thick and chewy peanut butter cookies that are full of flavour, and have hidden jam centres. These are the PERFECT cookies for PB&J lovers!
Servings: 11 - 12 cookies
Calories: 298kcal
Ingredients
- 2 cups (250g) plain/all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 2 teaspoons cornflour/cornstarch
- ¼ teaspoon salt
- ½ cup (115g) unsalted butter melted and cooled
- ¾ cup (150g) light brown sugar
- ¼ cup (50g) caster/granulated sugar
- 1 large egg
- 2 teaspoons vanilla extract
- ½ cup (125g) smooth peanut butter
- 11 - 12 teaspoons seedless raspberry jam
Instructions
- Preheat the oven to 180C/350F/Gas 4. Line a baking tray with parchment paper or a silicone mat, and set aside.
- Whisk together the flour, baking powder, baking soda, cornflour, and salt. Set aside.
- In a separate large bowl, whisk together the melted butter and sugars until combined.
- Add the egg, vanilla, and peanut butter, and mix until combined.
- Add the dry ingredients, and mix until just combined - do not overmix.
- Roll the dough into 2oz balls. Form the balls into flat circles, and place 1 teaspoon of jam into the centres. Form the dough back into balls, sealing the jam inside.
- Place onto the prepared baking tray and bake for 12 - 14 minutes.
- Allow to cool on the baking tray for 10 minutes before transferring them to a wire rack to cool completely.
Video
Notes
Cookies stay fresh, kept in an airtight container, at room temperature for up to 1 week.
Cookie dough balls (with or without jam) can be kept in the fridge for up to 5 days, or frozen for up to 3 months. Bake straight from frozen.
Nutrition
Serving: 1cookie | Calories: 298kcal | Carbohydrates: 40g | Protein: 5g | Fat: 14g | Saturated Fat: 6g | Polyunsaturated Fat: 6g | Cholesterol: 36mg | Sodium: 200mg | Fiber: 1g | Sugar: 20g