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Bakery Style PB & J Cookies

  • Author: Elizabeth Buuck
  • Prep Time: 30
  • Cook Time: 12
  • Total Time: 42 minutes
  • Yield: 8 Large Cookies 1x


Large bakery style peanut butter cookies filled with strawberry jam and topped with chopped peanuts.



For the Strawberry Jam

  • 1 C Chopped Fresh Strawberries
  • 1/4 C Sugar
  • Juice of 1/2 of a Lemon
  • 1/4 C Water + 2 tsp, divided
  • 2 tsp Cornstarch

For the Peanut Butter Cookies

  • 1/2 C (113 g) Salted Butter, at room temperature
  • 1/2 C (135 g) Creamy Peanut Butter
  • 3/4 C (170 g) Light Brown Sugar
  • 1/4 C (55 g) Granulated Sugar
  • 1 Lg Egg, at room temperature
  • 1 tsp. Pure Vanilla Extract
  • 1 1/4 C (190 g) All Purpose Flour
  • 1/2 tsp Baking Soda
  • 1/2 tsp Baking Powder
  • 1/2 tsp Salt
  • 1/2 C Chopped Peanuts + extra to sprinkle on top of cookies
  • Corse Sugar for Rolling Dough


For the Strawberry Jam

  • Add the strawberries, sugar, lemon juice, and 1/4 C of water to a small-medium saucepan over medium heat.
  • Cook down until the strawberries begin to release their juices and become soft and the sugar dissolves.
  • Remove from heat and add to a food processor or blender and blend until smooth.
  • Return the strawberry mixture to the saucepan over medium-low heat.
  • In a separate small bowl, whisk the cornstarch and 2 tsp of water until smooth.
  • Add the cornstarch slurry to the strawberry puree and bring to a simmer. Simmer for 3 minutes.
  • Remove from heat and allow to cool completely. Jam will continue to thicken as it cools.

For the Peanut Butter Cookies

  • In the bowl of a stand mixer with the paddle attachment, cream the butter, sugars, and peanut butter for 5 minutes. Scrape down the bottom and sides of the bowl as needed.
  • Add the egg and vanilla and mix another 1 minute.
  • Add the flour, baking soda, baking powder, and salt. Mix until the dry ingredients are just incorporated, making sure not to overmix. Stop the mixer when a few streaks of flour remain.
  • Use a rubber spatula to stir in the chopped peanuts.
  • Use a kitchen scale to measure the dough out into 3.5 oz scoops (about 4 TBSP of dough) 
  • Roll the dough into balls in your hands then roll in the corse sugar.
  • Place the cookie dough onto a cookie sheet and use the back of a spoon to create a well in the center of each cookie. Fill each well with about 1 TBSP of strawberry jam. Sprinkle with chopped peanuts.
  • Chill the dough for at least 30 minutes, up to overnight.
  • When ready to bake, preheat the oven to 350 and line two cookie sheets with parchment paper.
  • Bake 4 cookies per sheet leaving room for them to spread.
  • Bake at 350 for 12 minutes.
  • Allow cookies to sit on the hot cookie sheet for 4-5 minutes, then transfer to a cooling rack.

Keywords: pb & j cookies, peanut butter and jelly desserts, peanut butter and jelly cookies