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The cooled cookies sit on the white marble cooktop as a spoon fills the indentations with glossy strawberry jam. The cookies are complete, their festive red filling adding a bright finishing touch.

Peanut Butter Christmas Cookies Recipe

These tender peanut butter cookies, filled with sweet strawberry jam, are a delightful twist on a classic treat. Perfect for sharing, their bite-sized charm is irresistibly satisfying!
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Prep Time 15 minutes
Cook Time 15 minutes
Additional Time 20 minutes
Total Time 50 minutes
Course Dessert
Cuisine American
Servings 70
Calories 48 kcal

Equipment

  • Electric mixer
  • Mixing bowls
  • Baking sheets (3-4)
  • Parchment paper
  • Chopstick (or similar tool)

Ingredients
  

  • ½ cup unsalted butter at room temperature
  • ¼ cup white sugar
  • ¼ cup light brown sugar
  • ½ cup peanut butter
  • 1 large egg
  • 1 tablespoon sour cream
  • ½ teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • ⅛ teaspoon baking soda
  • ½ cup strawberry jam

Instructions
 

  • Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
  • Cream butter, white sugar, and brown sugar using an electric mixer. Mix in peanut butter, egg, sour cream, and vanilla extract.
    A stand mixer on the white marble cooktop blends butter, white sugar, and brown sugar into a creamy mixture. Nearby, small bowls hold peanut butter, egg, sour cream, and vanilla extract, ready to be added.
  • In a separate bowl, combine flour, baking powder, and baking soda. Gradually add to the peanut butter mixture and mix well.
    A large glass mixing bowl on the white marble cooktop holds the creamy peanut butter mixture as dry ingredients—flour, baking powder, and baking soda—are gradually incorporated. A spatula is used to mix the dough thoroughly.
  • Scoop dough into teaspoon-sized balls, place on baking sheets, and indent centers using a chopstick.
    A parchment-lined baking sheet on the white marble cooktop holds neat teaspoon-sized dough balls. A chopstick creates small indentations in the center of each ball, preparing them for filling.
  • Bake for 15 minutes or until lightly browned. Cool completely for 25-30 minutes.
    The cookies cool on a wire rack placed on the white marble cooktop. Their golden-brown texture is perfectly set and ready for filling.
  • Fill each cookie indentation with strawberry jam and serve.
    The cooled cookies sit on the white marble cooktop as a spoon fills the indentations with glossy strawberry jam. The cookies are complete, their festive red filling adding a bright finishing touch.