Peanut Butter Jam Cookies

Peanut Butter and Blueberry Jam Cookies

Make blueberries a part of your daily routine: Grab a Boost of Blue!

Prep Time: 25 minutes
Cook Time: 25 minutes
Portions: 18
Amount per serving
Daily Value %*
Calories220-
Total Fat11g17%
Saturated Fat5g25%
Cholesterol25mg8%
Sodium75mg3%
Potassium90mg3%
Dietary Fiber1g4%
Sugars15g-
Protein4g8%
Vitamin A50mcg-
Vitamin C1mg2%
Calcium20mg2%
Iron1mg6%
Vitamin D0mcg-

Ingredients

  • 1 cup fresh or frozen blueberries, rinsed
  • 1⁄2 cup granulated sugar, divided
  • 2 tablespoons honey
  • 2 tablespoons lemon juice
  • 2 cups all-purpose flour
  • 1⁄2 teaspoon baking soda
  • 1⁄4 teaspoon salt
  • 1⁄2 cup + 3 tablespoons smooth natural peanut butter, divided
  • 1⁄2 cup unsalted butter, softened
  • 1⁄2 cup packed brown sugar
  • 1 egg
  • 1 teaspoon vanilla extract

Instructions

  1. In medium skillet set over high heat, add blueberries, 1/4 cup granulated sugar, honey and lemon juice and stir to coat. Bring to a boil. Reduce heat to medium and cook, stirring occasionally, for 8 to 10 minutes or until thickened to jam-like consistency. Let cool completely.  
  2. Preheat oven to 350°F. In small bowl, whisk together flour, baking soda and salt; set aside. 
  3. In a large bowl, using handheld electric mixer, beat 1/2 cup peanut butter and butter until smooth and blended. Beat in brown sugar and remaining granulated sugar until light and fluffy. Add egg and vanilla and beat until blended. On low speed, beat in flour mixture until combined.  
  4. Scoop 2 tablespoons of cookie dough, roll into a ball and place on parchment paper–lined baking sheet. Repeat with remaining batter. Flatten dough balls slightly, then use thumb to make a depression in center of each cookie. Spoon 1 teaspoon blueberry mixture into each depression, followed by 1/2 teaspoon remaining peanut butter.  
  5. Bake for 14 to 16 minutes or until golden brown. Let cool completely on baking sheet on wire rack. 

Recipe Tip

Store cookies in an airtight container at room temperature for up to 1 week. 

Fresh
Frozen

Variations

For crunchy peanut butter cookies, use crunchy peanut butter, or fold ½ cup finely chopped peanuts into dough at end of Step 3.

About This Recipe

PBJs and cookies are two of our favorite things. So, what could be better than combining them into Peanut Butter & Blueberry Jam Cookies? The deliciously simple, sweet-tart jam is made with blueberries, honey and lemon juice, then used to fill the peanut butter dough. Baked until golden brown, these packable, snackable cookies make a tasty treat to enjoy anytime.

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