These Jumbo Peanut Butter and Jelly Cookies for Two are the PERFECT treat for your Valentine this year! You’ll need just a few pantry staples and your favorite jam and you’ll have two JUMBO cookies, one for yourself and one for the PB&J lover in your life!
Calling all PB&J lovers! These Jumbo Peanut Butter and Jelly Cookies for Two are a MUST make for your Valentine this year! I mean cuteness overload, am I right?
That heart ♥ shape little indent will win your Valentine’s heart!
Why You’ll Love this Recipe
I don’t know about you folks, but sometimes I just want a small batch cookie recipe. I don’t need dozens of cookies sitting on my counter within reach or I’m gonna have portion control issues. I’ll say it. I’ve got the willpower of an ant. If it’s there, I’m gonna eat it.
This recipe makes two jumbo cookies. One for me and one for Tom. It’s the perfect indulgence. And honestly, I can’t even eat the whole cookie in one sitting. It’s that big. I cut mine in half and save the other half for later.
If you’re a fan of PB&J and of traditional thumbprint cookies, this peanut butter version thumbprint will be one of your new favorites.
This recipe uses < 10 ingredients and I bet you’ve got them all in your pantry and fridge.
Ingredients You’ll Need
- unsalted butter
- creamy peanut butter
- light brown sugar
- egg yolk
- vanilla extract
- all-purpose flour
- baking soda
- salt
- jam of your choice
Step-By-Step Instructions
The first step is to combine the softened butter, peanut butter and brown sugar and mix until smooth. Add the egg yolk and vanilla extract and mix until well combined.
The second step is to add the dry ingredients and mix until just combined and no streaks of flour remain. Using a large ice cream scoop, scoop the dough into two large balls. Place the balls on your baking sheet at least 3 inches apart because these cookies will spread. Make a heart-shaped indent using your finger (as shown below). Fill with jam and flatten the edges slightly with your finger.
The last step is to bake your cookies for 18-20 minutes until the edges are lightly browned and puffy. Cool on your baking sheet for 5 minutes or so before removing to a wire rack.
These two jumbo cookies take literally no time to whip up. You can use whatever flavor of jam you fancy. For this recipe I used strawberry, but I love them with raspberry too.
I also use this peanut butter cookie dough for two jumbo chocolate chunk peanut butter cookies for two. Just eliminate the indent and jam and substitute 1/3 cup roughly chopped semisweet chocolate, plus a few extra chunks for the top of each cookie. You’ll bake those for 15-16 minutes also at 350 degrees. Soooooo good!
Please let me know if you give the recipe a try. And if you have any questions about the recipe, just drop a comment below. Enjoy!
A Few Cook’s Notes for Jumbo Peanut Butter and Jelly Cookies for Two
Use whatever jam you fancy for these cookies.
Use creamy peanut butter for this recipe. If you opt for all natural peanut please make sure you stir it up until it’s smooth before adding to the butter and brown sugar.
Only have salted butter? Just use that and omit the extra salt in the recipe.
More Delicious Valentine’s Day Recipes to Enjoy
Brown Butter Honey Cardamom Cookies
Jumbo Peanut Butter and Jelly Cookies for Two
Print Recipe Pin RecipeIngredients
- 3 Tbsp. unsalted butter, softened
- 2 Tbsp. creamy peanut butter
- 1/4 cup light brown sugar, firmly packed
- 1 large egg yolk
- 1 tsp. vanilla extract
- 1/2 cup all-purpose flour, measured correctly by spooning flour into measuring cup and leveling off with a knife
- 1/4 tsp. baking soda
- 1/8 tsp. salt
- 2-3 Tbsp. strawberry jam, or jam of your choice
Instructions
- Preheat oven to 350 degrees. Line a large baking sheet with parchment paper. Set aside.
- In a bowl, combine the softened butter, peanut butter and brown sugar and mix until smooth. Add the egg yolk and vanilla extract and mix until well combined.
- Add the dry ingredients and mix until just combined and no streaks of flour remain. Using a large ice cream scoop, scoop the dough into two large balls. Place the balls on your baking sheet at least 3 inches apart because these cookies will spread.
- Make a heart-shaped indent using your finger (as shown above). Fill with jam and flatten the edges slightly with your finger. Bake for 18-20 minutes until the edges are lightly browned and puffy. Cool on your baking sheet for 5 minutes or so before removing to a wire rack.
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