Soft, chewy peanut butter cookies with a dollop of sweet jam baked right in the center.
Quick to mix, no dough chilling, and totally addictive!

Okay, these cookies? SO good.
You get the soft, chewy peanut butter cookie vibes and that little pop of sweet jam in the middle.
They’re super easy to mix up and you don’t need to chill the dough (thank goodness!).
You can use whatever jam you’ve got hanging out in the fridge.
I’ve done raspberry, strawberry, even grape once when we were low, and they all turned out delicious.
So these are basically thumbprint cookies but when you put the jam in you fold the edges over so the jam ends up mostly inside the cookie.
I’ve done it both ways but the kids always seem to like have the jam mix in a bit with the cookie.
Anyway, here’s the recipe if you’re ready to give it a try:
Ingredients for Peanut Butter and Jam Cookies

These are pantry staples, just stuff you probably already have kicking around.
You can swap things in if you need to (I’ve used crunchy peanut butter and random jam, still turned out yummy).
Here’s what you’ll need:
- Peanut butter – Smooth is classic, but crunchy adds a fun little bite
- Granulated sugar – For that sweet base and slight crisp on the edges
- Brown sugar – Makes the cookies soft and gives them a little caramel vibe
- Egg – Helps hold it all together
- Vanilla – Adds that cozy, warm flavor we all love
- Baking soda – Gives the cookies a bit of lift so they don’t go flat
- Salt – Just a pinch to balance the sweet
- All-purpose flour – Basic binder that keeps the dough from spreading too much
- Jam or jelly – Any flavor works (use what your kids left open in the fridge)
How to Make Peanut Butter and Jam Cookies

1. Mix the Wet Stuff
Grab a big bowl and stir together the peanut butter, white sugar, and brown sugar until it’s smooth and creamy.
Then toss in the egg and vanilla and mix again until it looks like cookie dough.
2. Add the Dry Stuff
Sprinkle in the baking soda, salt, and flour right on top of that wet mix, then stir until everything’s just combined—don’t overdo it.
The dough will be thick but not crumbly.
3. Scoop and Shape
Scoop out tablespoon-sized balls and drop them on a parchment-lined baking sheet, leaving room between each one.
Press your thumb or the back of a spoon in the center to make a little dip.
If your dough sticks to your fingers, wet them just a bit…it helps!
4. Add the Jam
Spoon about a half teaspoon of jam into each dip but don’t overfill or it’ll bubble out like crazy in the oven. Use a small spoon and go slow.
Use a thick jam if you’ve got one, it holds up better while baking.
5. Fold the Edges
Gently push the cookie edges up around the jam with your fingers, just enough to make a little nest.
Don’t cover the whole thing, just tuck it in a bit so it doesn’t slide off.
6. Bake
Pop the tray in a 350°F oven for 10–12 minutes, until the cookies look set and lightly golden at the edges.
They’ll still be soft in the middle…that’s what you want.
7. Cool
Let the cookies sit on the pan for 5 minutes before moving them to a cooling rack.
The jam gets very hot, so give them time to set.
If you move them too soon, they might fall apart.
A Cookie That Hits All the Spots
You get soft, chewy peanut butter and sweet, sticky jam all in one bite!
It’s like a PB&J but way more fun.
These are perfect for after-school snacks, bake sales, or just eating three in a row while standing at the counter.

Peanut Butter and Jam Cookies
Print RecipeIngredients
- 1 cup peanut butter smooth or crunchy
- 1/2 cup granulated sugar
- 1/2 cup brown sugar packed
- 1 large egg
- 1 tsp vanilla extract
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup all-purpose flour
- 1/4 cup jam or jelly any flavor
Instructions
- Preheat oven to 350°F and line a baking sheet with parchment paper.
- In a large bowl, mix peanut butter, granulated sugar, and brown sugar until smooth.
- Add egg and vanilla, mix well.
- Stir in baking soda, salt, and flour until just combined.
- Scoop tablespoon-sized balls of dough onto the baking sheet, spaced a couple inches apart.
- Use your thumb or the back of a spoon to gently press a small indent in the center of each cookie.
- Fill each indent with about 1/2 teaspoon of jam.
- Gently fold the dough edges up and around the jam, just a little, to help hold it in while baking.
- Bake for 10–12 minutes, or until edges are set and tops look slightly crackled.
- Let cool on the pan for 5 minutes, then transfer to a rack to finish cooling.


