These chewy treats are reminiscent of a PB&J and are a cinch to make—making this recipe a fun project to do with the aspiring little chefs in your life. 

Martha Stewart Living, January/February 2022

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Credit: Lennart Weibull

Recipe Summary

prep:
15 mins
total:
25 mins
Yield:
Makes about 18
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 375°F. Combine butter, brown sugar, peanut butter, baking soda, and salt in a large bowl and beat with an electric mixer on medium-high speed until light and creamy, about 2 minutes.

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  • Beat in egg yolk and vanilla, then add flour and mix until just combined. Scoop dough into 1-inch balls and roll in oats to coat; place cookies on parchment-lined baking sheets, spaced 1 inch apart.

  • Bake, rotating pans halfway through, until puffed and just set around edges, 10 to 12 minutes. While cookies are still warm, indent centers with the end of a wooden spoon; fill each with 1/2 teaspoon jam. Transfer to a wire rack and let cool completely before serving.

Cook's Notes

Once baked and filled, these can be stored in—and enjoyed straight from—the freezer for up to a month.

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