In case you haven’t noticed, I may have a little love affair with peanut butter. I happen to love peanut butter anything. I’m a teensy obsessed.
An idea came to me recently so this is the first stage of that idea…the peanut butter cookie. A good old fashioned peanut butter cookie. And then to take them up a notch, why not add jam or Nutella? Oh yea!
The great thing about this recipe is that the batch is so big, you can make all 3 variations with the same cookie dough! I have to tell you though, the PB&J version is the BEST. Truly delicious!!
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- 1 cup butter
- 1 cup brown sugar (packed)
- 1 cup granulated sugar
- 2 eggs
- 1 cup smooth peanut butter
- 3 cups flour
- 2 tsp baking soda
- 1/4 tsp salt
Peanut Butter Cookies
- Preheat your oven to 375 degrees.
- Cream together the butter and sugars.
- Add the eggs, beating them in one at a time.
- Add peanut butter. Mix well.
- In a separate bowl, combine the flour, baking soda and salt.
- Then add the flour mix to the peanut butter mix. Combine.
- Shape the dough into 1 inch balls, then place them on a cookie sheet about 2 inches apart.
- Using a fork, gently flatten down the balls of dough. I like to criss cross my pattern. It looks pretty!
- Bake the cookies for 9-12 minutes. I bake mine for 9 minutes at the most because we like soft chewy cookies. If you want to bake them longer, watch them closely after about 9 minutes, because they go from perfect to burnt really fast!
Peanut Butter & Jam Thumbprint Cookies
- Once you have made your cookie batter, shape your dough into 1 inch balls, and place them on a cookie sheet about 2 inches apart.
- Use your thumb, and make an indent in the centre of the cookies.
- Bake for about 9-12 minutes.
- As soon as they are out of the oven, using your thumb, indent them again.
- Fill the indent with jam, while the cookies are still warm!
- You can use any kind of jam you like!
Peanut Butter & Nutella Thumbprint Cookies
- Follow the same steps as the PB&J Thumbprint Cookies, except fill the indent with Nutella.
- NOTE: fill the indent with Nutella once the cookie has cooled.
- If you like, you can add chocolate chips too! About 1-2 cups, depending on how chocolatey you like them!
- This recipe makes about 6 dozen cookies, so they are perfect for freezing in batches.
- If you don’t want all plain peanut butter cookies, you can try the following variations mentioned below: (With the same batch of dough, you can even make all 3 variations, because this recipe makes so many cookies!)
- NOTE: If you are freezing the jam or Nutella cookies, I would lay them out on a cookie sheet and put them into the freezer to freeze like this. Then once they are frozen, transfer them to ziplock bags…this way you won’t have jam or Nutella all over the place.
For a yummilicious twist to the peanut butter cookie, click here for my peanut butter cookie ice cream sandwiches!