Description
Soft, chewy peanut butter cookies filled with sweet strawberry jam in the center. A nostalgic treat that’s quick to make, naturally gluten-free, and full of rich, nutty flavor with a fruity finish.
Ingredients
Scale
- 1 cup creamy peanut butter
- ½ cup brown sugar
- ¼ cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ⅓ cup strawberry jam or jelly
- Flaky sea salt for garnish (optional)
Instructions
- Preheat oven to 350°F. Line a baking sheet with parchment paper.
- In a bowl, stir together peanut butter, both sugars, egg, vanilla, baking soda, and salt until fully combined.
- Scoop dough into 1-inch balls and place on prepared baking sheet.
- Press a thumbprint into the center of each ball and fill with a small amount of jam.
- Sprinkle with flaky sea salt if desired.
- Bake for 9–11 minutes, until edges are golden and centers are set.
- Cool on pan for 5 minutes, then transfer to a wire rack.
Notes
- Use smooth, shelf-stable peanut butter for best results.
- Let cookies cool completely before stacking or storing.
- Add jam after baking if you want a brighter, glossier look.
- Try other jams like raspberry, apricot, or fig for variety.