PB&J Cookies

PB&J Cookies

I never shy away from recipes that are on the back of packages such as cereal boxes, chocolate chips, rice, etc. When I discovered Trader Joe’s peanut powder, which is outstanding by the way, I got to work on the recipe on the back. Every member of my family loves peanut butter and jelly, so I jumped at the opportunity to make cookies out of this powder! I love it when I choose a recipe that will be on repeat, and this one certainly gained that reputation. Melt in your mouth sweetness, this cookie is good as a snack or at the end of a meal. Moreover, if you have kids who love to bake, take them along for this one. They will love to make the thumbprints and fill them with jam!


  • 2 sticks, or 1 cup unsalted butter, softened
  • 1 cup of sugar
  • 1 egg, beaten
  • 2 teaspoons of vanilla extract
  • 1/4 teaspoon salt
  • 1 3/4 cup of all-purpose flour
  • 1 cup peanut powder (you can order this one from amazon)
  • 1/2 teaspoon of baking soda
  • 1/2 cup of fruit preserves for filling (I used raspberry)


  1. Preheat oven to 350°.
  2. Cream butter and sugar with an electric mixer on medium speed until light and fluffy (3-5 minutes). Add egg and vanilla.
  3. Separately combine flour, peanut powder, salt, and baking soda. Add the dry ingredients to the wet mixture and mix until well combined.
  4. Roll dough into 1 inch balls and place on parchment-lined cookie sheet.
  5. Using your thumb, make indentations into each ball.
  6. Fill with 1/2 teaspoonfuls of jam, careful not to overfill.
  7. Bake for 8-10 minutes.

*Yields: 2 dozen cookies

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Lesley Wolman

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