PB&J Pillow Cookie

stack of thick PB&J cookies
Peanut butter, jam, pillows, cookies - what's not to love in this recipe for PB&J Pillow Cookies? These fluffy cookies, made with our Peanut Butter with Wildflower Honey will make your week filled with just a bit more joy. But don't just take our word for it - get baking!


  • 1 cup Big Spoon Roasters Peanut Butter with Wildflower Honey
  • 1/2 cup butter, room temp
  • 1/4 cup granulated sugar
  • 3/4 cup light brown sugar
  • 1 egg
  • 2 tsp vanilla extract
  • 1 tsp baking soda
  • 1/4 tsp salt
  • 1 1/2 cups all purpose flour
  • 1/4 preserves or jam of your choice


  1.  Preheat oven to 350 degrees. Line a baking a sheet with parchment paper.
  2.  Use 1/4 cup peanut butter to scoop 3/4 tsp portions and place onto prepared parchment paper. Create 12 small "dollops" like this. Place in freezer while you prepare the cookie dough!
  3.  In the bowl of stand mixer fitted with paddle attachment, mix 1 cup peanut butter + the butter until smooth. Add in sugars and mix on medium speed about two minutes.
  4.  Add egg, vanilla, baking soda, and salt and mix just until combined, scraping down sides of the bowl.
  5.  Turn mixer to low, or use rubber scraper, and add in flour, stirring just until incorporated.
  6.  Remove your frozen dollops from the freezer and use this same baking sheet + parchment paper to portion out your dough.
  7.  Portion out the dough into little balls (about 3 tbsp). Make a little well in the center of each ball with your thumb. Scoop about 3/4 tsp of your preserves or jelly into the well of the dough, and top with frozen peanut butter dollops.
  8.  Form the dough into a ball carefully around the peanut butter and jam, sealing them into the dough.
  9.  Bake for about 10 minutes, or until the edges are golden brown and tops start to crack just slightly.
  10.  Allow to cool (insides will be hot!), and enjoy!
Adapted from:

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