Three-Ingredient Peanut Butter Jam Swirls
Impossibly simple cookies made with just peanut butter, jam, and sugar—no flour, no eggs, no butter to cream. The dough is soft and fudgy, with jammy ribbons swirled through each bite. These are as forgiving as they are delicious, baking up with crackled tops and a tender-chewy center.
Steps
Before you start
- Preheat oven to 350°F (175°C)
- Line two baking sheets with parchment paper
- Measure all ingredients before mixing
Mix dough
- In a medium bowl, stir the creamy peanut butter and granulated sugar together with a spoon until fully combined and smooth, about 1 minute.
- The mixture will be thick and slightly crumbly at first, then come together as you stir.
- You should have a cohesive dough with no dry streaks.
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Ready when: Dough is fully combined and smooth
Tip: Do not overmix or the dough will become oily. Stop stirring as soon as there are no dry streaks.
Shape and fill cookies
- Roll 1-tablespoon portions of dough into balls and arrange 2 inches (5 cm) apart on the prepared baking sheets—you should get about 24 cookies.
- Using the end of a wooden spoon handle or your thumb, press a small indent into the center of each ball, about ½ inch (1.3 cm) deep.
- Spoon a small dollop (roughly ½ teaspoon) of jam into each indent, pressing it down gently so it settles into the hole.
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Ready when: All cookies are indented and filled
Tip: Fill gently so the jam doesn't overflow when baking. If your jam is very thick, thin it slightly with a few drops of water so it swirls better.
Bake until setOven 350°F / 175°C
- Bake at 350°F (175°C) for 12 to 14 minutes, until the edges are lightly golden and the centers feel just set when you gently touch one.
- The cookies will look slightly underbaked in the very center—this is correct.
- They will firm up as they cool.
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Ready when: Edges are lightly golden and centers feel just set to the touch
Tip: Do not overbake or the cookies will be dry and crumbly. They should still have a slight give in the center when you remove them from the oven.
Cool on baking sheets
- Let the cookies cool on the baking sheets for 5 minutes.
- They will continue to firm up.
- Then transfer to a wire rack or plate to cool completely, about 15 minutes.
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Ready when: Cookies are firm enough to move and fully cool to the touch
Tip: Leave them on the baking sheet at first so they don't break apart; they firm up significantly in those first 5 minutes.
Good to know
Tips
- These cookies are naturally gluten-free and flourless, making them naturally dense and fudgy rather than cakey.
- The jam will pool slightly during baking—this is not a mistake. It creates the swirl effect.
- For a neater appearance, chill the filled cookies in the freezer for 10 minutes before baking so the jam is less likely to spread.
- These cookies soften as they age. Eat them within 2–3 days for the best texture.
Storage & reheating
Store in an airtight container at room temperature for up to 5 days. For longer storage, freeze in a single layer on a baking sheet, then transfer to a freezer bag for up to 3 months. Thaw at room temperature for 30 minutes before serving.
Substitutions
- creamy peanut butter → almond butter or sunflower seed butter. Use the same amount. The flavor will change, but the texture and baking behavior will be nearly identical. Almond butter yields slightly nuttier cookies.
- jam or fruit preserve → Nutella or chocolate hazelnut spread. Use the same amount. This creates a chocolate-hazelnut swirl instead. The result will be fudgier and slightly richer.
- granulated sugar → light brown sugar. Use the same amount. The cookies will be slightly chewier and have a deeper molasses flavor. Pack the brown sugar lightly when measuring.
