Peanut-Butter-and-Jam Heart Cookies

36 Ratings
  • 5 14
  • 4 13
  • 3 6
  • 2 2
  • 1 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)

36 Ratings
  • 5 14
  • 4 13
  • 3 6
  • 2 2
  • 1 1
Martha Stewart Member
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.
Martha Stewart Member
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.
Martha Stewart Member
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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Martha Stewart Member
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!
Martha Stewart Member
02/11/2011
very good, surprisingly easy! don't let the dough get too cold or it will be difficult to deal with!
Martha Stewart Member
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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Martha Stewart Member
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.
Martha Stewart Member
02/04/2011
how does one make the hearts?
Martha Stewart Member
02/04/2011
Is there a template for the tags? Love them.
Martha Stewart Member
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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