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betty's peanut butter jam drops (cookies)

(3 ratings)
Blue Ribbon Recipe by
Betty Bramanis

A crunchy peanut butter-based cookie dough, with a dip in the middle and fill with your choice of jam. I like plum best, but any flavour will do. The dough is best refrigerated, but you can miss this step if time is an issue. Jam drops are an iconic Aussie cookie. My great-grandmother made jam drops for my Nana, and as a child, they were a regular in my lunch box. I now make them for my children. Jam drops were traditionally made to use up the crystallised jam in the bottom of the jar.

Blue Ribbon Recipe

Holy cow, these jam cookies are fantastic! The peanut butter flavor mixed with the sweet, tart jam is perfection. After baked, the cookie remains soft in the middle with wonderful lightly crisp edges. We used blackberry and strawberry jam in ours. Yum! We liked them best when they were a little warm.

— The Test Kitchen @kitchencrew
(3 ratings)
yield serving(s)
prep time 40 Min
cook time 10 Min
method Bake

Ingredients For betty's peanut butter jam drops (cookies)

  • 10 1/2 oz
    (300g) butter, softened
  • 2 c
    crunchy peanut butter
  • 1 1/2 c
  • 1 1/2 c
    brown sugar
  • 2 Tbsp
    vanilla extract
  • 3
    eggs, at room temp
  • 3 3/4 c
    all-purpose flour
  • 3 tsp
    baking powder
  • 1/2 c
    jam, your choice

How To Make betty's peanut butter jam drops (cookies)

Test Kitchen Tips
This makes a big batch. If you don't need a lot of cookies make half the recipe and freeze the extra dough. You're going to want to make these again.
  • 1
    If you are not refrigerating the dough, preheat the oven to 320F/160C, line baking trays and put aside. If you are refrigerating the dough, leave this step until after you have removed the dough from the fridge.
  • Creaming butter, sugars, and vanilla extract in a mixing bowl.
    In a large mixing bowl, cream the butter, sugars, and vanilla.
  • Adding eggs to the batter.
    Add the eggs and continue to beat.
  • Adding flour to the mixing bowl.
    Add the flour and baking powder. Stir until combined.
  • Covering mixing bowl with plastic wrap to refrigerate.
    Cover the dough and chill for 30 minutes - this is recommended.
  • A drop of jam placed into cookie dough.
    Roll walnut sized pieces of dough and slightly flatten with your fingertips. Using your thumb, create a dip in the middle of the dough and fill with the jam.
  • The tray of cookies baking in the oven.
    Bake in the preheated oven, on parchment lined baking sheets, for about 12-13 minutes. The edges should be golden.
  • Baked cookies cooling on a baking sheet.
    Cool completely on the trays.