These Jumbo Peanut Butter and Jelly Cookies for Two are a sweet, simple, small-batch dessert made with pantry staples and your favorite jam. Each oversized peanut butter cookie has a pretty jam-filled heart in the center, making this recipe a perfect treat for Valentine’s Day or any time you want a homemade cookie without baking a full batch.
If you love peanut butter and jelly, these Jumbo Peanut Butter and Jelly Cookies for Two deserve a spot on your baking list. They combine the cozy flavor of a soft peanut butter cookie with a spoonful of fruity jam, giving you the familiar taste of a classic PB&J in dessert form.
The heart-shaped indent makes them especially charming for Valentine’s Day, but they are easy enough to enjoy whenever a cookie craving hits. Since the recipe makes just two large cookies, it is ideal for sharing with someone special, baking for a date night at home, or treating yourself without having dozens of cookies left on the counter.
Why You’ll Love This Recipe
This small-batch peanut butter cookie recipe is wonderfully practical. Sometimes you want a fresh, homemade dessert, but you do not want to make several dozen cookies. This recipe gives you exactly two jumbo cookies: one for you and one for another peanut butter and jelly fan.
The cookies are big, soft, and satisfying. They have the rich, nutty flavor of peanut butter, the sweetness of brown sugar, and a bright pop of jam in the center. The jam-filled heart adds a festive touch without requiring any special decorating skills, cookie cutters, or complicated steps.
Another reason to love this recipe is that it uses fewer than ten basic ingredients. You may already have butter, peanut butter, brown sugar, flour, baking soda, vanilla, and jam in your kitchen. The dough comes together quickly, and the cookies bake in less than 20 minutes.
If you enjoy thumbprint cookies, this peanut butter and jelly version is a fun twist. It has the same idea of a filled center, but the peanut butter dough makes it extra cozy and familiar. Use strawberry jam, raspberry jam, or whichever flavor you like best.
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 mix the softened butter, creamy peanut butter, and light brown sugar until the mixture is smooth and well blended. Add the egg yolk and vanilla extract, then mix again until everything is fully combined. This creates the rich, soft base for the peanut butter cookie dough.
The second step is to add the dry ingredients. Mix in the flour, baking soda, and salt just until no visible streaks of flour remain. Avoid overmixing, as the goal is a tender cookie. Use a large ice cream scoop to portion the dough into two large balls. Place them on a parchment-lined baking sheet at least 3 inches apart, because the cookies will spread as they bake.
Use your finger to press a heart-shaped indent into the center of each dough ball. Fill the indent with jam, then gently flatten the edges of each cookie slightly with your finger. The shape does not need to be perfect; once baked, the jam-filled center will still look sweet and homemade.
The final step is to bake the cookies for 18 to 20 minutes, until the edges are lightly browned and the cookies look puffed. Let them cool on the baking sheet for about 5 minutes before transferring them to a wire rack. This short cooling time helps the cookies set, making them easier to move without breaking.
These jumbo peanut butter and jelly cookies come together quickly and are easy to customize with the jam you love. Strawberry jam works beautifully, and raspberry jam is another delicious option. The peanut butter base also pairs well with other fruit preserves, so use what you have on hand.
You can also use this dough as a starting point for jumbo chocolate chunk peanut butter cookies. Simply skip the heart indent and jam, then mix in 1/3 cup roughly chopped semisweet chocolate, saving a few extra chunks for the tops of the cookies. Bake those cookies for 15 to 16 minutes at 350 degrees.
A Few Cook’s Notes for Jumbo Peanut Butter and Jelly Cookies for Two
Use any jam you enjoy for these cookies. Strawberry and raspberry are both excellent choices, but the recipe is flexible.
Creamy peanut butter works best for the smoothest dough. If you use natural peanut butter, stir it very well before adding it to the butter and brown sugar so the dough mixes evenly.
If you only have salted butter, you can use it and leave out the added salt in the recipe.
More Delicious Valentine’s Day Recipes to Enjoy
Brown Butter Honey Cardamom Cookies
Chocolate Coconut Pistachio Bark
White Chocolate Raspberry Bars
Jumbo Peanut Butter and Jelly Cookies for Two
Ingredients
- 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, spooned into the measuring cup and leveled with a knife
- 1/4 tsp. baking soda
- 1/8 tsp. salt
- 2-3 Tbsp. strawberry jam, or jam of your choice
Instructions
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Preheat the oven to 350 degrees. Line a large baking sheet with parchment paper and set it aside.
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In a bowl, mix the softened butter, peanut butter, and brown sugar until smooth. Add the egg yolk and vanilla extract, then mix until well combined.
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Add the flour, baking soda, and salt. Mix just until combined and no streaks of flour remain. Scoop the dough into two large balls and place them on the prepared baking sheet at least 3 inches apart.
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Use your finger to make a heart-shaped indent in each cookie. Fill each indent with jam and gently flatten the edges. Bake for 18 to 20 minutes, until the edges are lightly browned and the cookies are puffy. Cool on the baking sheet for about 5 minutes before moving to a wire rack.
Notes
Creamy peanut butter is recommended. If using natural peanut butter, stir it until smooth before adding it to the dough.
If using salted butter, omit the extra salt from the recipe.