Buttery Jam Cookie Bites (Print Version)
# Ingredients:
→ Dough
01 -
1 g kosher salt
02 -
5 g baking soda
03 -
190 g all-purpose flour, use a spoon to fill your measuring cup and level it off
04 -
5 ml pure vanilla extract
05 -
1 large egg
06 -
250 g creamy peanut butter
07 -
55 g packed light brown sugar
08 -
150 g granulated sugar
09 -
113 g unsalted butter, bring to room temp
→ Filling and Garnish
10 -
Chopped peanuts, if you want some crunch (optional)
11 -
Melted peanut butter to drizzle over the top (optional)
12 -
Extra seedless jam for putting on the baked cookies
13 -
120 g seedless jam, give it a stir till it's silky
# Instructions:
01 -
Once your cookies are cool, dollop a bit more jam on top. If you're feeling fancy, you can add a drizzle of peanut butter and even toss on some chopped peanuts.
02 -
Let the cookies sit on the hot pan for five to ten minutes before moving them onto a wire rack, so they don’t fall apart. Cool them down all the way.
03 -
Slide the trays into the oven. Give them 13 to 15 minutes—the edges will get slightly golden and set. Don’t pull them too soon or the jam will make them crumbly.
04 -
After smoothing out your jam, use a spoon to drop about a teaspoon right in the middle of each cookie. Try not to let it run toward the sides.
05 -
Form the dough into balls about the size of a ping pong ball (3.5 to 4 cm). Put them on your lined trays, spaced out—these cookies like room. Dip a fork in sugar and mash each one down flat (about 1.25 cm) using a crisscross press.
06 -
Turn your mixer to low and blend until you see the dough just start to come together—no flour bits left. Don’t go crazy mixing, or the cookies could get tough.
07 -
Dump in the flour but don’t stir it in yet. Sprinkle on the baking soda and salt, then gently toss those dry bits together before mixing them into your dough.
08 -
Crack in your egg and pour in the vanilla. Mix just until it’s all blended; don’t keep going.
09 -
Next, mix in the creamy peanut butter. Give the bowl a scrape now and then. Beat till smooth throughout.
10 -
Grab your mixer and work the soft butter until creamy—scrape down the sides if needed. Now add both sugars and mix them in until it’s fluffy and you can’t spot any butter lumps.
11 -
Set your oven to 175°C. Get two trays lined with either baking mats or parchment. That’s your prep.
# Notes:
01 -
You can shape and flatten these cookies, then stash in the freezer. Bake straight from frozen after adding the jam—just give them another minute or three in the oven.
02 -
Keep cookies in an airtight box on your counter for up to 3 days—they’ll stay tasty and fresh.