New This Month

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

Source: Martha Stewart Living, February 2011
Total Time Prep Yield



Cook's Notes

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

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How would you rate this recipe?
  • paulakdvgmail
    15 FEB, 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.
  • 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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