PEANUT BUTTER COOKIES: November 2025

PEANUT BUTTER AND JELLY HEART COOKIES


PEANUT BUTTER AND JELLY HEART COOKIES

❤️ Peanut Butter & Jelly Heart Cookies

Ingredients

For the Peanut-Butter Cookie Dough

For the Filling

Instructions

1. Make the Dough

  1. Whisk together flour, baking soda, baking powder, and salt.

  2. Cream butter, granulated sugar, brown sugar, and peanut butter until smooth and fluffy.

  3. Add egg and vanilla, beat well.

  4. Add dry ingredients and mix just until a dough forms.

  5. Chill dough for 30 minutes — this helps keep the heart shape crisp.

2. Shape the Cookies

  1. Roll dough into 1-inch balls.

  2. Place on a parchment-lined baking sheet about 2 inches apart.

  3. Using your thumb or two fingers, press two angled thumbprints to form a heart shape.

  4. Fill each heart indentation with ½–1 teaspoon of your chosen jam or jelly.

3. Bake

  • Bake at 350°F (175°C) for 10–12 minutes.

  • Cookies should be lightly golden around the edges but still soft.

  • Cool on the baking sheet for 2–3 minutes before transferring to a rack.

Tips & Variations

  • PB&J Crumble: Sprinkle a little coarse sugar on the edges before baking for crunch.

  • Neater hearts: Chill the filled cookies for 10 minutes before baking so the jam stays tidy.

  • Flavor twist: Try apricot, blackberry, or strawberry-rhubarb jam.

  • Extra peanut flavor: Drizzle cooled cookies with melted peanut butter.


OTHER RECIPES

INGREDIENTS
  • 1/2 c. butter
  • 1/4 c. shortening
  • 3/4 c. peanut butter
  • 1 c. sugar
  • 2 eggs
  • 1 sm. jar raspberry jam
  • 3 c. flour
  • 1 tsp. vanilla
  • 2 tbsp. milk
  • Heart shape cookie cutters
  • Rolling pin
  • Cookie sheet
  • Cooling rack

PEANUT BUTTER COOKIES INSTRUCTIONS
Beat butter, shortening and peanut butter together well. Add egg and beat well. Add sugar, vanilla and flour with milk. Chill 2 hours or more.

Roll dough out on lightly floured board 1/4 inch thick. Cut out heart shapes with cookie cutters. Place on lightly greased cookie sheet. Bake at 350 degrees for 8-10 minutes. Remove to cooling rack. Spread 1 teaspoon of jam on cookie and cover with another cookie.

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MAGIC PEANUT BUTTER MIDDLES COOKIES


MAGIC PEANUT BUTTER MIDDLES COOKIES

⭐ Magic Peanut Butter Middles Cookies

Soft, brownie-like chocolate cookies wrapped around a sweet peanut-butter filling.

Ingredients

Peanut-Butter Filling

Chocolate Cookie Dough

  • 1½ cups all-purpose flour

  • ½ cup unsweetened cocoa powder

  • ½ teaspoon baking soda

  • ¼ teaspoon salt

  • ½ cup granulated sugar

  • ½ cup packed brown sugar

  • ½ cup (1 stick) softened butter

  • ¼ cup creamy peanut butter

  • 1 egg

  • 1 teaspoon vanilla extract

Instructions

1. Make the Peanut-Butter Middles

  1. In a small bowl, mix peanut butter + powdered sugar until thick and smooth.

  2. Roll into 1-inch balls (about 24).

  3. Freeze or refrigerate while you prepare the dough — this makes wrapping easier.

2. Make the Chocolate Cookie Dough

  1. In a bowl, whisk together flour, cocoa, baking soda, salt.

  2. In a larger bowl, cream butter, peanut butter, granulated sugar, and brown sugar until fluffy.

  3. Beat in egg and vanilla.

  4. Add dry ingredients and mix into a soft dough.

3. Assemble

  1. Scoop about 1 tablespoon of dough and flatten it in your palm.

  2. Place one chilled peanut-butter ball in the center.

  3. Wrap the chocolate dough around it and roll into a smooth ball.

  4. Place on parchment-lined baking sheet.

  5. If you like, roll dough balls in granulated sugar for sparkle.

4. Bake

  • Bake at 375°F (190°C) for 7–9 minutes.

  • Cookies should look slightly cracked on top but still soft — do not overbake.

  • Cool on the sheet for 2 minutes, then move to a rack.

Tips

  • For extra magic: press a little sea salt on top before baking.

  • These freeze extremely well — baked or unbaked.

  • Use natural peanut butter only if it's thick; runny PB makes the filling spread.

OTHER RECIPES

PEANUT BUTTER COOKIES INGREDIENTS
COOKIE DOUGH:
  • 1 1/2 c. flour
  • 1/2 c. cocoa
  • 1/2 tsp. baking soda
  • 1/2 c. sugar
  • 1/2 c. brown sugar, firmly packed
  • 1/2 c. softened butter (1 stick)
  • 1/4 c. peanut butter
  • 1 tsp. vanilla
  • 1 egg
FILLING:
  • 3/4 c. peanut butter
  • 3/4 c. confectioners sugar
PEANUT BUTTER COOKIES INSTRUCTIONS

In small bowl, combine flour, cocoa and baking soda; blend well. In large bowl beat sugar, brown sugar, butter and 1/4 cup peanut butter until light and fluffy. Add vanilla and egg; beat well. Stir in flour mixture until blended; set aside. In small bowl combine filling ingredients; blend well. Roll into 30 (1 inch) balls, for each cookie. With floured hands shape about 1 tablespoon dough around 1 peanut butter ball. Cover completely. Place 2 inches apart on ungreased cookie sheet. Flatten with bottom of glass dipped in sugar. Bake at 375 degrees 7 to 9 minutes or until set and slightly cracked.

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EASY 1 2 3 PEANUT BUTTER COOKIES



🍪 EASY 1-2-3 PEANUT BUTTER COOKIES

(Also known as “3-Ingredient Peanut Butter Cookies”)
Crispy on the edges, chewy in the center, and incredibly simple.

🧈 INGREDIENTS (Makes 12–16 cookies)

You only need 3 ingredients:

  1. 1 cup peanut butter (creamy works best)

  2. 1 cup sugar (granulated)

  3. 1 large egg

That’s it!

🔪 INSTRUCTIONS

1. Mix the Dough

In a medium bowl, stir together:

  • Peanut butter

  • Sugar

  • Egg

Mix until smooth and fully combined.
The dough will be thick—this is normal.

2. Shape the Cookies

  1. Scoop 1 tablespoon of dough.

  2. Roll into a ball.

  3. Place onto a parchment-lined baking sheet.

  4. Use a fork to press a crosshatch pattern on top (the classic peanut butter cookie look).

3. Bake

  • Preheat oven to 350°F (175°C).

  • Bake for 9–12 minutes.

  • Remove when edges are lightly set but centers look soft.

  • Let cool 5 minutes before moving—they firm up as they cool.

⭐ TIPS FOR BEST RESULTS

  • Don’t overbake — they dry out quickly.

  • If dough is too soft, chill 10 minutes before rolling.

  • For a chewier cookie, use brown sugar instead of white (or half and half).

  • Natural peanut butter works but may make cookies crumbly—stir well.

🍫 OPTIONAL ADD-INS (Still Easy!)

Add ½ cup of any of these:

Or sprinkle the tops with a little sea salt before baking.



INGREDIENTS
  • 1 cup peanut butter (any kind)
  • 1 cup sugar (granulated)
  • 1 large egg
PEANUT BUTTER COOKIES INSTRUCTIONS
Preheat oven 350°F.
Mix sugar and egg together, then and peanut butter. That's it. Now form into 1" balls an press with fork. Dip fork in a little sugar so it won't stick.
Bake for 10 to 12 minutes at 350°F.
Reese's Peanut Butter can be used; add chocolate chips, raisins, M&M'S® -

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REESES PEANUT BUTTER CUP COOKIES



🍪 REESE’S PEANUT BUTTER CUP COOKIES

Soft peanut butter cookie dough is mixed with chopped Reese’s Peanut Butter Cups and baked until thick, chewy, and chocolatey. Perfect for peanut butter lovers!

🥜 INGREDIENTS (Makes 18–24 Cookies)

Dry Ingredients

Wet Ingredients

  • ½ cup unsalted butter, softened

  • ½ cup granulated sugar

  • ½ cup packed brown sugar

  • 1 large egg

  • ¾ cup creamy peanut butter (Reese’s brand preferred)

  • 1 teaspoon vanilla extract

Mix-ins

  • 12–16 mini Reese’s Peanut Butter Cups, chopped

  • (Optional) ½ cup Reese’s Pieces

  • (Optional) ½ cup chocolate chips

🔪 INSTRUCTIONS

1. Prepare the Dough

  1. In a medium bowl, whisk:

    • Flour

    • Baking soda

    • Baking powder

    • Salt

  2. In a large bowl, beat together:

    • Softened butter

    • Granulated sugar

    • Brown sugar

    Mix until creamy and fluffy, 1–2 minutes.

  3. Add the egg, peanut butter, and vanilla extract.
    Mix until smooth.

  4. Add the dry ingredients into the wet.
    Stir gently until combined—don’t overmix.

  5. Fold in the chopped mini Reese’s cups (plus chocolate chips or Reese’s Pieces if using).

2. Chill the Dough (Important!)

Refrigerate the dough 30–60 minutes so cookies bake thicker and don’t spread too much.

3. Shape the Cookies

  • Scoop 1½–2 tablespoons of dough.

  • Roll into balls.

  • Place on a parchment-lined baking sheet.

  • Press extra Reese’s cup pieces onto the tops for better presentation.

4. Bake

  • Bake at 350°F (175°C) for 10–12 minutes.

  • Edges should be set, but centers still soft.

  • Allow to cool on the baking sheet for 5 minutes, then transfer to a rack.

They firm up as they cool, staying soft and chewy.

🍫 SERVING IDEAS

Enjoy with:

⭐ TIPS FOR PERFECT COOKIES

  • Do not skip chilling—Reese’s cups melt fast and need cold dough.

  • Add extra peanut butter cups on top before baking for a bakery look.

  • Slight underbaking keeps them soft.

  • Use creamy peanut butter, not natural oiled peanut butter.

🧁 VARIATIONS

• Reese’s Peanut Butter Blossoms

Press a full mini Reese’s cup into the center after baking.

• Giant Bakery-Style Cookies

Scoop ¼-cup dough mounds and bake 13–15 minutes.

• Double Chocolate Reese’s Cookies

Replace ½ cup flour with cocoa powder.



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ANOTHER great peanut butter cookies recipe to try !
INGREDIENTS
  • 1 pkg. Pillsbury peanut butter refrigerator cookies
  • 1 pkg. miniature Reeses peanut butter cups
INSTRUCTIONS
1. Cut cookie dough in 9 equal parts; then cut each part into 4 pieces.
2. Drop 1 piece (these will be very small) in each cup of a teflon coated muffin tin or spray muffin tins with spray (Baker's Joy).
3. Bake at 350 degrees for 10 minutes.
4. While still hot, push an unwrapped peanut butter cup into each cookie in muffin tin.
5. Cool 10 minutes and remove. Makes 36 peanut butter cookies cups. Enjoy the cookies !
peanut-butter-pinwheel-cookies

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