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+ servings

Peanut Butter Jam Cookies

This recipe is one of my kids' favorite lunch box treats. They bake up crunchy without being overly crumbly and taste amazing with raspberry or strawberry jam. Melt some chocolate and drizzle over the top of each filled cookie for extra flavor if desired. Surely, there's nothing better than chocolate when it comes to peanut butter, right?
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Prep Time 15 mins
Cook Time 12 mins
Servings 4 people


  • 2 cups Bisquick
  • ½ tsp baking soda
  • ¾ cup unsalted butter (softened at room temperature)
  • ¾ cup smooth peanut butter
  • ½ cup granulated sugar
  • ½ cup firmly packed light brown sugar
  • 1 tsp vanilla extract
  • ¾ cup raspberry jam


  • Heat the oven to 350°F. Line two baking sheets with parchment paper.
  • In a medium bowl, sift two cups of Bisquick and one-half teaspoon of baking soda together.
  • In the bowl of a stand mixer, cream three-quarters of a cup of butter, three-quarters of a cup of peanut butter, and one-half cup each of granulated and brown sugar until light and fluffy. Add one teaspoon of vanilla extract and one large egg. Continue creaming until smooth.
  • Mix in the dry ingredients until incorporated, but do not over mix.
  • Drop full tablespoonfuls of the batter onto the prepared baking sheets, leaving a separation of two inches between each one. Flatten each piece into a two-inch circle.
  • Bake for twelve minutes or until the cookies are puffed and golden brown. Transfer the cookies to a cooling rack.
  • When the cookies have cooled, slice each one in half and spread a teaspoon of raspberry jam (or jam of your choice) on the half. Set the other half on top and press down gently. Repeat with the remaining cookies.
  • Store in a container at room temperature or in the refrigerator.
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