Cookie of the Month: June 2026
“As a chef and a father, I refused to let my kid have a limited palate. As long as she tried at least three bites of any food I put in front of her to give her palate time to adjust, I would believe her if she did or didn’t like something. This for the most part has worked out well, and she eats all kinds of foods now. One thing she never liked was jelly or jam. A kid that won’t eat the classic PB&J? I tried so many things to get her to try jams in different ways. This cookie was one of those ways. A little extra sweetness in a peanut butter cookie. I enjoyed them a lot and held onto the recipe, my kid… Well, she still hates jellies and jams.” - Sean O’Neill
PB&J Cookie
Sean O’Neill, Executive Chef at Treyburn Country Club
Ingredients:
1 3/4 cups all-purpose flour
1/2 tsp baking soda
1/2 tsp kosher salt
1/2 cup unsalted butter, softened
1/2 cup creamy peanut butter
1/2 cup light brown sugar
1/4 cup granulated sugar
1 large egg
1 tsp pure vanilla extract
1/2 cup jam, such as strawberry or raspberry
Directions:
In a medium bowl, whisk flour, baking soda, and salt until combined. In a large bowl, using a handheld mixer on medium-high speed, beat butter and peanut butter until smooth. Add brown sugar and granulated sugar and beat until creamy. Add egg and vanilla and beat until combined. Add dry ingredients and beat on medium speed until just combined.
Using a medium (about 2 tablespoons) cookie scoop, scoop out dough. Press your thumb into the center to create a deep hole. Spoon 1 scant teaspoon jam into hole. Gently press dough back together and roll into a ball; the jam might start leaking out, and that’s okay. Arrange on 2 parchment-lined baking sheets, spacing 2" apart.
Refrigerate until chilled, about 30 minutes.
Preheat conventional oven to 350° or convection oven with low fan to 325°. Bake cookies until edges are just set and centers are slightly soft, about 12 minutes.