Peanut-Butter-and-Jam Heart Cookies

Rating: 4 stars
35 Ratings
  • 5 star values: 13
  • 4 star values: 13
  • 3 star values: 6
  • 2 star values: 2
  • 1 star values: 1

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

Martha Stewart Living, February 2011

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Recipe Summary

prep:
45 mins
total:
1 hr 15 mins
Yield:
Makes about 2 dozen
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Ingredients

Directions

  • Whisk together flour, bakingpowder, and 1/4 teaspoon salt. Beatbutter and sugars with a mixeron medium speed until pale andfluffy. Beat in peanut butter,then egg. Reduce speed to low,and beat in flour mixture untildough forms. If dough is sticky,refrigerate for 5 to 10 minutes.

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  • Preheat oven to 350 degrees. Rolldough into 1 1/2-inch balls (about2 tablespoons each). Arrange onparchment-lined baking sheets,spacing 1 1/2 inches apart. Pressinto 1 3/4-inch rounds. Press heartsinto centers using your fingertips.Refrigerate for 20 minutes.

  • Bake for 12 minutes. Removefrom oven, and reshape heartsusing your fingertips or thehandle of a wooden spoon. Fillindentation of each with agenerous 1/2 teaspoon jam to forma heart. Bake until cookiesare firm, 6 to 7 minutes more.

Cook's Notes

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

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Reviews (9)

35 Ratings
  • 5 star values: 13
  • 4 star values: 13
  • 3 star values: 6
  • 2 star values: 2
  • 1 star values: 1
Anonymous
Rating: 5.0 stars
05/31/2020
I added about 1/3 cup of water to the batter since it was dry. Also had a longer baking time for me probably because of the water and oven used. Either way, turned out great! Not too sweet. 3rd time making this. Highly recommend.
Anonymous
Rating: 5 stars
02/15/2016
Loved it! Not difficult to make - I did add a small amount (less than 1 Tbs) of almond milk to make the batter hold together better. Very cute and tasty cookies. Just made the hearts by pressing with my index finger, and re-pressed them after 12m of cooking as specified. Used Trader Joe's low sugar raspberry jam. Cooking times listed were right on. Perfect for Valentine's Day; will make again.
Anonymous
Rating: Unrated
02/05/2014
HI, I was wondering what we could substitute peanut butter with so the kids could take it to their "nut free" school. Thank you!
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Anonymous
Rating: Unrated
08/06/2012
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!
Anonymous
Rating: Unrated
02/11/2011
very good, surprisingly easy! don't let the dough get too cold or it will be difficult to deal with!
Anonymous
Rating: Unrated
02/10/2011
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.
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Anonymous
Rating: Unrated
02/09/2011
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.
Anonymous
Rating: Unrated
02/04/2011
how does one make the hearts?
Anonymous
Rating: Unrated
02/04/2011
Is there a template for the tags? Love them.
Anonymous
Rating: Unrated
02/04/2011
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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