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Peanut Butter Jam Cookies

Print Recipe
Soft and chewy PB & J cookies with the jam center being the best part! Serve with a glass of milk and enjoy!
Course Desserts & Sweet Treats
Cuisine American
Keyword cookies, dairy free, gluten free, jam, peanut butter
Prep Time 5 mins
Cook Time 12 mins
Total Time 17 mins
Servings 10 cookies
Calories 38
Author Laurie McNamara


  • 1 large egg
  • 1/2 heaping cup peanut butter crunchy or smooth
  • 1/4 cup dark brown sugar
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon vanilla
  • 1 pinch kosher salt
  • 5 teaspoons jam raspberry, cherry, grape or strawberry


  • Preheat your oven to 350° and line a cookie sheet with parchment or a silicone baking mat.
  • Combine the egg, brown sugar, peanut butter, vanilla baking soda and salt, and stir.
  • Use a tablespoon to measure out the dough, and place on the prepared pan.
  • Make a small divot in the center of the cookie with the back of your measuring spoon, be careful not to go too deep. Scoop out 1/2 teaspoons of jam and place into the center of each divot.
  • Bake for 10-12 minutes and then let cool for 10 minutes on the pan before, very carefully, removing then to a wire rack.
  • Serve with an ice cold glass of milk and enjoy!


Serving: 1g | Calories: 38kcal | Carbohydrates: 8g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 19mg | Sodium: 69mg | Potassium: 17mg | Fiber: 1g | Sugar: 7g | Vitamin A: 27IU | Vitamin C: 1mg | Calcium: 8mg | Iron: 1mg