Peanut Butter Jam Cookies Recipe EASY | White On Rice Couple (2024)

Home » Recipes » Chocolate » Peanut Butter Cocoa Cookies with Jam & Life Altering Moments

These peanut butter jam cookies are simple and satisfying. This peanut butter and jelly sandwich as a cookie. Peanut Butter Jam Cookies Recipe EASY | White On Rice Couple (1)

Easy Thumbprint Cookies

There are only a handful of things you come across in your life which change how you live everyday. An extraordinary person. Discovering a dream job. Having a baby or in our case, bringing home a puppy for the first time. Maybe a life altering moment which sends you in an unforeseen direction.

Or maybe it was something less dramatic. Something you picked up as a hobby or started learning for any number of reasons, but you found yourself deeply drawn into it. It quietly changes you little by little, embedding itself into your life. You start thinking about it all of the time. In the shower, while driving, standing in line at the grocery store. Your daily culture is now infused with it.

For me there have been a few of the former instantly altering moments; meeting Diane over 16 years ago, us raising our pups together, buying a home together. As far as the less dramatic events, there are only a couple which have fully become a part of me. Cooking and aikido.

Peanut Butter Jam Cookies

Cooking began as a young teenager on our cattle ranch. We always had a freezer full of beef, and since we tended to be a very self sufficient set of individuals in the family, I started fixing my own meals. It started out teenage boy basic – monster sized burgers. Then I started making sauces, then cooking trout caught in the creek running through our property. It continued to blossom and the joy and curiosity in cooking has never strayed from my soul.

Aikido began much later. A little over eight years ago I stumbled across a dojo one night after watching a movie with Diane. I had been casually looking for something to help stay fit and maybe develop some skills. I had heard of aikido and it seemed like a good fit to my personality, but I didn’t know much. We watched from the window as their class went on, a mix of several races and ages of people all in white uniforms, many with traditional black Japanese hakama. There was a calm yet powerful presence to the class.

Aikido

I recognized one of the gentlemen with a hakama on. He was one of our regular customers at the restaurant where I managed. I liked him. He was “good people” as we liked to say. Next time he was in I chatted with him about aikido and felt myself being drawn in towards it. It wasn’t long before I had my first intro class. He was too humble at the time to mention it, but I soon discovered he was the head instructor at the dojo.

This a video we filmed and produced for dojo.

Over eight years ago. And now it is hard to remember life before aikido. Our Sensei, or head teacher, is one of the kindest most sincere people I know. He is also able to disable any attacker with core shaking power, like a massive wave instantly and effortlessly sweeping you up in its motion. And even though the dojo has produced several amazing and powerful martial artists, it is also welcoming to nearly all ages and abilities. From the old to the young, the fit to the initially uncoordinated, from the stocky man to the petite woman.

For me, through the dojo, I have found another home and family. I move through crowded rooms differently now, more aware and with greater body control. Life’s difficulties somehow seem less unsettling and are often met with a calmer head. I have become more patient with myself and gradually become more aware of my weaknesses and in doing so, I’m able to lessen them. Aikido has become a great influence in the quality of a person I try to be. And have come to know and trust a great group of people in which we meet with a smile and dude hug.

For the food fixated, I am amazed if you have made it this far through the post. You must be wondering what in the hell does any of this have to do with peanut butter cookies. Where’s the sweets?!

Every year Diane and I try to make the time to have the dojo and their families over to the house. It is always a great afternoon with everyone chatting away, kids playing, Sierra nudging her way into constant affections. Just before 4th of July it was the dojo’s 10th anniversary so we freed up our schedule and put our party hats on.

We smoked up an 11 hour Texas brisket. Grilled sliced pork shoulder to throw into sliders. Made a curried noodle salad and a refreshing cucumber-jicama mint salad. Fried Vietnamese egg rolls. Put out the house-made pickles and kim chi. Froze up a bunch of zero-proof and adult ice pops. Made mini cupcakes using Joy the Baker’s amazing frosting recipes. It was good eating.

One of the dessert favorites was an adaptation of Giada’s Peanut Butter Blackberry Jam Cookies. They have become another house favorite. I’ve added a bit more flour to get the texture how I like them, a touch more salt, a little heavier on the brown sugar, less on the regular, and we’ll play with different jams. For the party I used up the last of my strawberry jam from this spring and it was quite delicious. Marmalades have been a surprisingly great addition as well.

Hope you enjoy these peanut butter jam cookies. We’d love for you to share any of your own life altering passions or moment. Thanks for listening!

Todd

Peanut Butter Jam Cookies Recipe EASY | White On Rice Couple (5)

Peanut Butter Cocoa Cookies with Berry Jam

Yield: 18 2 1/2" Cookies

Prep Time: 16 minutes mins

Cook Time: 14 minutes mins

Total Time: 30 minutes mins

Adapted from Giada De Laurentiis.

5 from 2 votes

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Ingredients

  • 1 1/3 cups (170 g) All-Purpose Flour
  • 1/3 cup (29 g) Unsweetened Cocoa Powder
  • 1/2 teaspoon (2 g) Baking Soda
  • 1/4 teaspoon (1.5 g) Kosher Salt
  • 1/2 cup (1 stick or 113 g) unsalted Butter , at room temperature
  • 3/4 cup (195 g) Creamy Peanut Butter , at room temperature
  • 1/2 cup (100 g) Sugar
  • 3/4 cup (165 g) packed Brown Sugar
  • 1 large Egg
  • 1 teaspoon (5 ml) Vanilla Extract
  • 1/4 cup Blackberry Jam *see note 1

Instructions

  • Preheat oven to 375°F. Line 2 baking sheets with parchment paper.

  • In stand mixer bowl on low speed, whisk together flour, cocoa powder, baking soda, and salt for at least 30 seconds. Pour onto a sheet of wax paper and set aside.

  • In stand mixer using a paddle attachment, beat the butter, peanut butter, and sugars together until fluffy (about 2 minutes), scraping down sides of bowl as necessary. Add the egg and vanilla extract and beat until incorporated.

  • With the machine on the lowest speed, slowly pour the flour mix into the batter. Mix until incorporated, stopping occasionally to scrape bowl sides and bottom.

  • Roll the dough into balls or use a cookie scoop to form the balls and arrange apart and evenly on sheet pans.

  • Press a 1/2" divot into each ball. Put jam in a piping bag *see note 2. Pipe jam into each hole.

  • Bake for 11-14 minutes or until the dough it just set (I'll usually give the nearest one a little push test to feel if it seems too soft or if it feels like it has set up). Cool on a wire rack.

Notes

Note 1: Giada originally calls for Blackberry jam which is excellent, but we've found many variations to be equally or even more delicious. Try a nice homemade strawberry jam or some unique jam in your cupboard. Marmalades are a great choice too. If using homemade or boutique jams, make sure the jam isn't too runny.
Note 2: For a quick piping bag, place jam in a quart size ziplock bag and snip one of the bottom corners off of the bag to create your piping hole.

Nutrition Information per Serving

Calories: 220kcal, Carbohydrates: 28g, Protein: 4g, Fat: 11g, Saturated Fat: 5g, Trans Fat: 1g, Cholesterol: 24mg, Sodium: 121mg, Potassium: 126mg, Fiber: 1g, Sugar: 18g, Vitamin A: 173IU, Vitamin C: 1mg, Calcium: 20mg, Iron: 1mg

Course: Dessert, Snack

Cuisine: Baking, Cookies, Oven

Calories: 220

We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.

Peanut Butter Jam Cookies Recipe EASY | White On Rice Couple (2024)

FAQs

Why are my 3 ingredient peanut butter cookies falling apart? ›

There are a few reasons why your cookies are falling apart. The wrong ratio of ingredients, such as too little sugar or peanut butter will make them fall apart. The wrong type of peanut butter may cause them to fall apart. Or using old eggs may create crumbly cookies.

How do you keep peanut butter cookies from falling apart? ›

Here are some tips for making the best peanut butter cookies:
  1. Use room temperature ingredients. This will help the dough come together more easily.
  2. Don't overmix the dough. Overmixing can make the cookies tough.
  3. Chill the dough before baking. ...
  4. Bake the cookies until they are just golden brown.
Aug 8, 2022

Why do you put Criss Cross on peanut butter cookies? ›

So it looks like that there are utilitarian reasons for the cross-hatching—to allow for even cooking—but it might have been passed along for nearly a hundred years for primarily aesthetic reasons, where the cross-hatching is more to identify the cookies as peanut butter ones, rather than to cook them well.

Why are peanut butter cookies always dry? ›

Why are my cookies dry and crumbly? This is most likely a classic case of using too much flour. It's crucial to properly measure the flour in this recipe, as even 1 extra tablespoon of flour can completely change the structure of the cookies. You also might have over baked them!

What happens if you don't flatten peanut butter cookies? ›

If you don't flatten the cookies first, then the fork does double duty – it performs both functions. One very subtle result of creating the pattern is that the little tips of dough bake up crisper than the rest of the cookie, giving you both a bit of additional texture and deeper taste where the dough is more baked.

Can I use brown sugar instead of white sugar? ›

In most baking recipes, you can substitute brown sugar for white sugar in a one-to-one ratio. So, if your recipe calls for one cup of white sugar, swap one cup of brown sugar. The sweetness level will be the same, but the brown sugar may change the texture of your baked goods.

Should you refrigerate peanut butter cookie dough before baking? ›

Chill your cookie dough! The dough is extremely soft due to the creamy peanut butter, eggs, and butter and if it's not cold going into the oven, the cookies will spread all over your baking sheet. I chilled this cookie dough for 24 hours and my cookies were soft, thick perfection.

Why do you refrigerate peanut butter cookie dough? ›

"When your dough is refrigerated, the butter hardens. So when you bake them, they spread less and hold their shape better," adds Epperson. "Which means a better likelihood of a soft, chewy cookie in the center."

How do you moisten peanut butter cookie dough? ›

Dry – “Dry” or “Crumbly” dough is a product of over-mixing or using too much of any ingredient during the mixing process. This can be reversed by adding one to two tablespoons of liquid (water, milk or softened butter) to your mix.

Why do my peanut butter cookies taste weird? ›

Your other source of fat should be butter, not shortening. Butter will make your cookies taste buttery; shortening will make them taste suspiciously vacant, like Katy Perry's voice post-autotune. Yes, shortening yields chewier cookies than butter does, because butter contains water and shortening doesn't.

Are you supposed to flatten peanut butter cookies? ›

It's been the “mark” of this classic treat for more than eighty years, and for good reason: by flattening this dense cookie dough, it ensures that each cookie bakes evenly.

Should I let peanut butter cookie dough rest? ›

We prefer natural peanut butter here, so you can dial in the sugar and salt amounts precisely, and smooth peanut butter over crunchy to better control the cookies' fat and moisture levels. Letting the cookie dough rest ensures the flour is fully hydrated, resulting in crisper edges and chewier middles.

What happens if you add too much peanut butter to peanut butter cookies? ›

Too much peanut butter leads to dry cookies

The protein in peanut butter may also be to blame — it typically adds structure to baked goods but can also retain water, leading to a dry consistency.

Why do my peanut butter cookies not taste like peanut butter? ›

The most common mistake with peanut butter cookies is using the wrong type of peanut butter. The BEST peanut butter for today's cookies is a processed creamy peanut butter, preferably Jif or Skippy.

How do I know when my peanut butter cookies are done? ›

Unlike many other cookies, peanut butter biscuits only fully harden once they've been removed from the oven. Here's how to tell when peanut butter cookies are done: The tops of the cookies are a uniform light brown. They're soft to the touch but not moist or mushy.

What causes cookies to fall apart? ›

Overworking = tough, misshapen, and crumbly cookies

Overmixing your dough usually makes cookies tough and shrink into weird shapes, but it can also make them crumbly. Generally you only want to mix just until the flour disappears, and then stop mixing!

Why do my homemade cookies fall apart? ›

Too much flour: If you add too much flour to your cookie dough, it will be dry and crumbly. Make sure to measure your flour correctly using a kitchen scale or by spooning it into your measuring cup and then leveling it off. Not enough fat: Fat helps to bind the ingredients together and make cookies chewy.

Why is my peanut butter separating? ›

But because natural peanut butters don't contain these stabilizers, the oil in peanuts tends to separate from the peanut solids when sitting on the shelf. The process of oils and solids separating, known as syneresis, is completely safe, but it's still really irritating.

Why are my cookies flat and falling apart? ›

If your cookies consistently come out flat, you may have selected the wrong baking temperature. If you bake cookies using too much heat, the fats in the dough begin to melt before the other ingredients can cook together and form your cookie's rise.

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