Many of us think of peanut butter & jelly as nostalgic comfort food. It brings back happy memories of childhood. A peanut butter & jelly sandwich in my school lunch box was a welcome favorite in the sandwich rotation. I created my ideal PB & J cookies with those nostalgic flavors in mind. These deluxe jumbo peanut butter cookies are worthy of packing in a grown-up lunch or enjoying as a comforting snack with a tall glass of ice-cold milk or with your favorite coffee drink.
These cookies are a generous 3-inch size, but you can make them smaller if you wish. Keep in mind that the baking time will be shorter for smaller cookies. My favorite way to make these cookies is with blueberry jam and fresh blueberries. The strawberry ones took a few attempts to get right due to the juiciness of the strawberries. The instructions for the strawberry version of these cookies are in the notes below. Feel free to use your favorite jam flavor and have fun experimenting with different fruits or berries.
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3-inch cookies
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- 1 cup (128g) all purpose flour, sifted
- 1/2 cup (57g) cake flour, sifted
- 1/2 teaspoon baking soda
- 1/2 teaspoon fine sea salt
- 1/2 cup (113g) unsalted butter, room temperature
- 3/4 cup (191g) creamy peanut butter
- 1/2 cup (100g) granulated sugar, divided
- 1/2 cup (100g) packed brown sugar
- 1 large egg, room temperature
- 1 teaspoon pure vanilla extract
- 1/4 cup (76g) blueberry jam or preserves
- 35-45 fresh blueberries
Ingredients
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- Preheat the oven to 350ºF. Line 2 large cookie sheets with parchment paper.
- In a medium-size bowl, whisk together the all purpose flour, cake flour, baking powder and salt until well combined.
- In a large bowl, beat the butter and peanut butter together, with an electric mixer on medium speed, until smooth. Place 2 tablespoons of the granulated sugar in a small, shallow bowl and set aside. Beat the remaining granulated sugar and the brown sugar into the butter mixture until light and fluffy. Beat in the egg, then the vanilla extract until well incorporated. On low speed, beat in the flour mixture just until combined.
- Chill the cookie dough in the refrigerator, just until easier to work with, about 15 minutes. Divide the dough into 12 equal portions, (about 60g each). Form the portions into balls, then roll them in the reserved granulated sugar. Place them about 2 inches apart onto the cookie sheets. Make indentations in each ball using a 1-inch pastry tamper or use your thumbs. Fill each indentation with about a teaspoon of jam, then top with blueberries.
- Bake the cookies until the edges start to turn golden brown and the jam begins to bubble, about 14-15 minutes. (The cookies will spread, but if your cookies spread too much, you can shape the hot cookies when they come out of the oven by immediately placing a large round cookie cutter onto the cookie sheet over each cookie and slide it around in a circular motion a couple of times. (Or you can refrigerate the dough balls until firm prior to baking to help reduce spreading.) Let the cookies cool on the cookie sheets for 1 minute, then transfer them to a cooling rack.
To make the strawberry version of these cookies, replace the blueberry jam with strawberry jam. Optional: Cut out 12 strawberry hearts (as shown in the photo). Place the strawberries in a small bowl. Sprinkle with 1 teaspoon of sugar and let macerate for 20-30 minutes to draw out the excess juices. If you skip this step, the juice from the strawberries may make the centers of your cookies soggy. Drain the strawberries, pat dry, then place them on the cookies with the jam before baking.
