Description
Soft, chewy, gluten-free peanut butter cookies with a nostalgic jam-filled center. A childhood favorite turned into the perfect treat!
Ingredients
Scale
- 1 cup creamy natural peanut butter (no added sugar)
- ¾ cup coconut sugar (or brown sugar)
- 1 large egg (room temperature)
- 1 teaspoon vanilla extract
- ½ teaspoon baking soda
- ¼ teaspoon sea salt
- ¼ cup your favorite fruit preserves (strawberry, raspberry, or classic grape)
Optional Add-ins & Swaps:
- Swap peanut butter for almond or cashew butter for a different flavor
- Use chia seed jam for a low-sugar option
- Add chopped peanuts for crunch
Instructions
- Preheat & Prep: Set your oven to 350°F (175°C). Line a baking sheet with parchment paper.
- Mix It Up: In a medium bowl, stir together peanut butter, sugar, egg, vanilla, baking soda, and salt. The dough will be thick and sticky—totally normal!
- Shape & Indent: Scoop about 1½ tablespoons of dough and roll it into a ball. Place on the baking sheet. Use your thumb or the back of a spoon to gently press a small well into the center.
- Jam Time: Spoon about ½ teaspoon of jelly into each cookie’s center. Don’t overfill or it’ll spill out while baking.
- Bake: Pop them in the oven for 8–10 minutes. The edges should be set but the centers will still be soft. Trust me, they’ll firm up as they cool.
- Cool & Enjoy: Let them sit on the baking sheet for 5 minutes before moving them to a wire rack. Patience, my friend.
Notes
Best with natural peanut butter; can swap jam for Nutella or caramel.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: ~150
- Sugar: 9g
- Sodium: 80mg
- Fat: 9g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 10mg