PB&J Cookies

As some of you may already know, one of my goals is to sell cookies at farmers markets. My co-worker and I spent a lunch break one day talking about different kinds of cookies that I needed to start perfecting so that I could have lots of rotating cookies available. She was talking about this one cookie that Whole Foods carries in their cookies by weight section, that was a peanut butter cookie filled with jam. Simple, really. PB&J's are STILL one of my favorite foods (sometimes I eat like a 7 year old), so I knew I would like it. 

These cookies are absolutely a keeper, and if you don't want to make them yourself, just keep pushing me to get ready for farmers markets so that I can make them for you! 

Also, the photos in this post were all taken by my amazing cousin Megan, and this was her first time taking photos of food. She nailed it. 

PB&J Cookies


1/2 Cup unsalted butter, room temperature

1/4 Cup sugar

1/2 Cup brown sugar

1 large egg

3/4 Cup natural creamy peanut butter

1 tsp. vanilla extract

1 1/4 Cup flour

1/2 tsp. baking soda

1/2 tsp. salt

1/4 Cup raspberry jam (or other preferred jam)


  1. In the bowl of a stand mixer with a paddle attachment, cream the butter and sugars together until light and fluffy, 3-4 minutes. Mix in the peanut butter, then the egg, and then the vanilla, scraping down the sides of the bowl as necessary.
  2. Slowly mix in the flour, baking soda, and salt until just combined. Do not over mix. Shape the dough into a log, about 2” thick, and wrap it in parchment paper. Refrigerate for at least 2 hours. 
  3. Preheat oven to 350°F, and line two baking sheets with parchment paper. Set aside.
  4. Remove the chilled dough from the fridge and slice it into 1/4” discs. Place half of the discs on the baking sheets, spaced 2” apart. Place 1/2 tsp. of raspberry jam in the middle of each disc. Carefully top each with a second disk, sealing around the edge, encasing the jam in the middle. 
  5. Bake the cookies for about 8 minutes, until the the cookies begin to turn golden. Let the cookies cool on the baking sheet for 5 minutes, then transfer to a cooling rack. Enjoy!
Krista NelsonComment