Peanut Butter Cookies with Quick Strawberry "Jam"

"Happiness, I have grasped, is a destination, just like strawberry fields. Once you find your way in, there you are, and you'll never feel low again." - Rachel Simon

peanut butter cookies with dollop of strawberry jam


It's the most wonderful time of the year—strawberry season! These gorgeous, ruby-red beauties are plentiful here in North Carolina, and we don't think there's any better use for them than in a decadent, peanut-buttery dessert (think PB&J, on a whole other level).


These cookies, made with our flagship Peanut Butter (we think they'd be pretty delicious made with our Chai Spice Peanut & Almond Butter, too), can be customized any way you like , but you can't go wrong serving them with a scoop of vanilla ice cream and a generous serving of this gorgeous strawberry jam—perfect Memorial Day weekend dessert, anyone?





  • 1 ½ cups all purpose flour
  • ½ tsp baking soda
  • ½ tsp baking powder
  • ½ tsp salt
  • 1 cup Big Spoon Roasters Peanut Butter (of choice)
  • ½ cup (1 stick) unsalted butter, softened
  • ¾ cup packed dark brown sugar
  • ½ cup granulated sugar
  • 1 egg
  • 1 tsp pure vanilla extract



  • 2 pints strawberries, hulled and cut in half
  • 1 Tbsp fresh lemon juice
  • 3 Tbsp granulated sugar
  • ½ tsp ground ginger
  • ¼ tsp ground nutmeg
  • ¼ tsp ground Saigon cinnamon
  • 2 tsp cornstarch



  1. Preheat oven to 375 degrees.
  2. In a medium bowl, whisk together 1 ½ cups flour, ½ tsp baking soda, ½ tsp baking powder, and ½ tsp salt.
  3. In a large bowl, combine softened butter, 1 cup Peanut Butter, ¾ cup packed brown sugar, and ½ cup granulated sugar. Mix well.
  4. When combined, add 1 egg and 1 tsp pure vanilla extract, and mix until well incorporated.
  5. Add dry ingredient mixture in ½ cup increments until just combined. Do not over-mix, as it could cause cookies to be tough. The dough will be soft.
  6. Refrigerate dough while preparing the strawberry mixture.
  7. In a medium saucepan, combine 4 cups cut strawberries, juice of 1 lemon, 3 Tbsp granulated sugar, ½ tsp ground ginger, ¼ tsp ground nutmeg, and ¼ tsp ground cinnamon.
  8. Make a cornstarch “slurry” by combining 2 tsp cornstarch and 2tsp water and stirring until combined. Pour into strawberry mixture and stir to coat.
  9. Cook strawberry mixture over medium heat until the strawberries have cooked down, and the juices have thickened to create a jam-like consistency. When thickened, remove from heat and cool (or refrigerate once it has cooled slightly).
  10. While the strawberries are cooking, remove your cookie dough from the fridge, and scoop 7-9 cookies around 2 Tbsp in size. Flatten with the palm of your hand, and press the tines of a fork into the top of a cookie to create a cross-hatched pattern.
  11. Bake cookies for 11-13 minutes or until golden brown and cooked through.
  12. Remove cookies from the oven and cool slightly.
  13. Cookies are best served with a scoop of vanilla ice cream and topped with a hefty spoonful or two of the strawberry jam mixture. If you’re feeling extra indulgent, these make an incredible ice cream sandwich with a surprise jam center 😊


Recipe adapted from Joy the Baker.

Older Post Newer Post