Ingredients
- 2 ½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ cup smooth peanut butter
- ½ cup butter, softened
- 1 ½ cups brown sugar, packed
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup white sugar (organic for vegan-friendly)
- ½ cup jam, I used strawberry jam
- ¼ cup peanut butter, melted; optional
Instructions
- Preheat oven to 350°F, line baking sheets with parchment paper, and set aside.
- In a medium bowl, stir together the flour, baking soda, and salt; set aside.
- In a large bowl, cream together the peanut butter, butter, and brown sugar until smooth.
- Add eggs and vanilla and beat until light and fluffy.
- Add the flour mixture in 2–3 additions.
- Mix well after each addition until a soft dough forms.
- Portion the dough into 24 equal balls.
- Roll each ball in granulated sugar.
- Place each dough ball on prepared cookie sheets.
- Use a rounded spoon or your thumb to create circular indents on each cookie.
- Add 1 teaspoon of jam to each indent.
- Bake in preheated oven 12–15 minutes or until the cookies are golden brown.
- Remove from oven and allow to cool before transferring to a cooling rack to cool completely.
- Drizzle melted peanut butter on top if desired.
Nutrition (estimated per serving)
Calories: 192kcalCarbohydrates: 35gProtein: 4gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 1gCholesterol: 14mgSodium: 146mgPotassium: 95mgFiber: 1gSugar: 22gVitamin A: 28IUVitamin C: 1mgCalcium: 27mgIron: 1mg
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