Soft Peanut Butter Blossoms With Jam Centers
By Beth Kaminski ·
These soft peanut butter blossoms have little pools of jam in place of the usual chocolate kisses. The cookies stay tender in the middle, with lightly set edges and a classic peanut butter and jelly feel. Plan on 30 minutes of dough chilling before shaping.
Soft Cookies With Bright Jam Centers
These cookies borrow the rounded shape of peanut butter blossoms and the filled centers of thumbprint cookies. Brown sugar helps the dough hold moisture, while creamy peanut butter gives it enough structure to support the jam. Pulling the cookies from the oven before their centers look completely firm keeps them soft after cooling.
Ingredients That Make a Difference
- Use regular creamy peanut butter. A smooth, shelf-stable variety gives the most consistent texture. Natural peanut butter that separates can make the dough oily or crumbly, depending on how thoroughly it is stirred.
- Measure flour lightly. Fluff it in the container, spoon it into the measuring cup, and level the top. Scooping directly from the bag can pack in extra flour and leave the cookies dry.
- Choose a thick jam. Strawberry and raspberry are familiar choices, but grape or apricot also work. Avoid thin fruit syrups, which can spread beyond the wells.
- Keep the butter softened, not melted. It should yield to gentle pressure while still holding its shape. Very warm butter encourages spreading.
Make-Ahead and Storage
Refrigerate the covered dough for up to 2 days before shaping. If it becomes too firm to scoop, let it stand at room temperature for 15 to 20 minutes. You can also freeze unfilled dough balls for up to 2 months. Thaw them overnight in the refrigerator before flattening, making the wells, and filling.
Store completely cooled cookies in an airtight container at room temperature for up to 3 days, with parchment between layers. Freeze baked cookies in a single layer before transferring them to a freezer container for up to 2 months. Thaw while covered at room temperature. Reheating is not necessary; warm jam can be much hotter than the surrounding cookie.
Frequently Asked Questions
Why did the edges crack when I made the wells?
Small cracks are normal in peanut butter dough. Pinch them closed before adding jam. If the dough splits deeply, let it soften for a few minutes before shaping the remaining cookies.
Can I use jelly instead of jam?
Yes, provided it is thick enough to mound slightly on a spoon. Stir it until smooth, and use the same measured amount.
How do I know the cookies are done?
Look for set edges and a mostly matte surface. The centers should still look soft. Waiting for deep browning will produce a firmer cookie.
Can I use crunchy peanut butter?
Creamy is more reliable here. Peanut pieces can make the shallow wells harder to shape and increase cracking around their edges.
Recipe
Soft Peanut Butter Blossoms With Jam Centers
By Beth Kaminski · American
- Prep
- 25 min
- Cook
- 26 min
- Total
- 51 min
- Serves
- 24
- Level
- Easy
Ingredients
- 1½ cups all-purpose flour, spooned and leveled
- ½ tsp baking soda
- ¼ tsp fine salt
- ½ cup unsalted butter, softened
- ¾ cup regular creamy peanut butter, not natural-style
- ½ cup packed light brown sugar
- ⅓ cup granulated sugar
- 1 large egg, at room temperature
- 1 tsp vanilla extract
- ¼ cup thick strawberry or raspberry jam
Method
- 1
Whisk the flour, baking soda, and salt together in a medium bowl.
- 2
Beat the butter, peanut butter, brown sugar, and granulated sugar in a large bowl with a hand mixer on medium speed for 2 minutes, until smooth and slightly fluffy.
- 3
Beat in the egg and vanilla until fully incorporated, about 30 seconds, scraping down the bowl as needed.
- 4
Mix in the flour mixture on low speed just until no dry streaks remain, scraping the bottom of the bowl with a spatula.
- 5
Cover the dough and refrigerate for 30 minutes, until firm enough to roll without sticking heavily to your hands.
- 6
Heat the oven to 350°F with a rack in the center, and line two 13-by-18-inch baking sheets with parchment paper.
- 7
Divide the dough into 24 portions, about 1 1/2 tablespoons or 30 grams each, and roll into balls. Arrange 12 on each prepared sheet, at least 2 inches apart.
- 8
Flatten each ball into a disk about 1/2 inch thick, then use the rounded back of a 1/2-teaspoon measure to make a well about 1/4 inch deep in the center. Leave a solid base beneath each well and pinch any large edge cracks closed.
- 9
Spoon 1/2 teaspoon jam into each well, keeping it inside the indentation.
- 10
Bake one sheet at a time for 11 to 13 minutes, until the edges are set and the cookie surfaces look mostly matte but the centers still appear soft. Keep the second sheet refrigerated while the first bakes.
- 11
Let the cookies cool on their baking sheets for 10 minutes before transferring them carefully to a wire rack to cool completely.
Let the jam cool completely before serving. These cookies are a cheerful addition to a cookie plate or an afternoon snack with a glass of milk.
