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Peanut-Butter-and-Jam Heart Cookies

Enjoy the classic combination of peanut butter and jelly in a new way: The lunch-box pair gets made over into adorable cookies.

  • Prep:
  • Total Time:
  • Yield: Makes about 2 dozen
Peanut-Butter-and-Jam Heart Cookies

Source: Martha Stewart Living, February 2011


  • 1 1/2 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1 stick unsalted butter, room temperature
  • 1/2 cup granulated sugar
  • 1/2 cup packed light-brown sugar
  • 1 cup creamy peanut butter
  • 1 large egg
  • 1/3 cup raspberry jam, stirred to loosen


  1. Whisk together flour, baking
    powder, and 1/4 teaspoon salt. Beat
    butter and sugars with a mixer
    on medium speed until pale and
    fluffy. Beat in peanut butter,
    then egg. Reduce speed to low,
    and beat in flour mixture until
    dough forms. If dough is sticky,
    refrigerate for 5 to 10 minutes.

  2. Preheat oven to 350 degrees. Roll
    dough into 1 1/2-inch balls (about
    2 tablespoons each). Arrange on
    parchment-lined baking sheets,
    spacing 1 1/2 inches apart. Press
    into 1 3/4-inch rounds. Press hearts
    into centers using your fingertips.
    Refrigerate for 20 minutes.

  3. Bake for 12 minutes. Remove
    from oven, and reshape hearts
    using your fingertips or the
    handle of a wooden spoon. Fill
    indentation of each with a
    generous 1/2 teaspoon jam to form
    a heart. Bake until cookies
    are firm, 6 to 7 minutes more.

Cook's Note

Cookies can be stored at room temperature for up to 2 days.

Reviews (8)

  • Whistler mom 5 Feb, 2014

    HI, I was wondering what we could substitute peanut butter with so the kids could take it to their "nut free" school. Thank you!

  • Kittenploof 6 Aug, 2012

    LOVE LOVE LOVE this recipe. Made these cookies for my boyfriend on Valentine's Day and on our anniversary. Both times were a hit. Simple to make and super adorable. Highly recommend!

  • ClaremontKim 11 Feb, 2011

    very good, surprisingly easy! don't let the dough get too cold or it will be difficult to deal with!

  • LovesLifeGal 10 Feb, 2011

    My original dough was very dry and crumbly. When I went to flatten the dough balls they just cracked all around the edges. I added a bit of milk, and then rolled the dough out flat and cut rounds out, then did the hearts. This worked much better. The cookies themselves aren't very peanut butter tasting. I might add some chopped peanuts next time.

  • hannahlj 9 Feb, 2011

    These were great! My batch came out to be about 28 cookies. The only things I changed was using chunky peanut butter and adding some vanilla.

  • PEG52 4 Feb, 2011

    how does one make the hearts?

  • AnKsMemere 4 Feb, 2011

    Is there a template for the tags? Love them.

  • mharvey2 4 Feb, 2011

    These cookies were great! Had a little bit of a hard time keeping the heart formation during baking, had to repress after first 12 minutes. I also used strawberry jam instead of raspberry and it was a good touch but if I ever remake them I'll try raspberry. Overall great cookie!

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