Go Back
+ servings
Peanut Butter and Raspberry Chambord Jam Cookies

Peanut Butter Cookies with Raspberry Chambord Filling

Course Dessert
Cuisine American
Keyword filled cookies, jam filled cookies, peanut butter cookies, raspberry chambord jam
Prep Time 30 minutes
Cook Time 15 minutes
Servings 15
Calories 299kcal
Author dorothy stainbrook


  • 1 1/3 cup all-purpose flour
  • 2/3 cups cake flour
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 12 Tbsp unsalted butter completely softened at room temperature
  • 3/4 cup smooth peanut butter
  • 1/2 cup sugar
  • 1/2 cup firmly packed light brown sugar
  • 1 tsp. pure vanilla extract
  • 1 large egg
  • 6 oz raspberry jam


  • Heat oven to 350 degrees F. Line two baking sheets with parchment.
  • In medium bowl, sift together the two flours, baking soda, and salt.
  • In the bowl of an electric stand mixer, cream the butter, peanut butter, and sugars with the paddle attachment until light and fluffy. Add the vanilla and egg; continue creaming until smooth and fluffy (about 3 min.).
  • Stir in the flour mixture by hand just until it's incorporated; don't overmix
  • Drop full tablespoonfuls of batter, about 2 inches apart, onto lined baking sheets. With floured fingers, flatten each dab of batter into 2 inch round.
  • Bake until cookies are puffed and golden, 12-14 min, rotating baking sheets if needed for even baking. Transfer cookies to rack to cool
  • Filling:  When cookies are cooled, use a spatula or butter knife to spread A teaspoon of  Raspberry Chambord Jam (or jam of your choice) on half of the cookies.  Set other half of cookies on top of each filled cookie, pressing gently to spread filling. Store sealed at room temperature or in refrigerator.


Calories: 299kcal | Carbohydrates: 39g | Protein: 6g | Fat: 14g | Saturated Fat: 7g | Cholesterol: 38mg | Sodium: 158mg | Potassium: 130mg | Fiber: 1g | Sugar: 21g | Vitamin A: 300IU | Vitamin C: 1mg | Calcium: 20mg | Iron: 1mg