Gordon’s peanut butter and jam cookies

A chewy gluten and dairy free peanut butter cookie with a thumbprint of jam on top – these are the classic peanut butter and jam cookies that everyone will love.

The classic peanut butter and jam combination in a bite-sized gluten and dairy-free parcel, inspired by Gordon Ramsey #peanutbutterandjam

For those who haven’t figured it out yet, I LOVE peanut butter.  And I’m slowly getting used to the idea of coupling peanut butter with other condiments, such as honey and jam.  Have you ever tried the combination of peanut butter and honey?  Or peanut butter and maple syrup?  You have to – trust me.  Try the combination in granola, or as a healthy fudge swirl in ice cream, or just as frosting … I dare you to not lick the spoon for any of these!

But here’s the classic combination of peanut butter and jam.  Or jelly for all you US people!  

This recipe comes to you from Gordon Ramsay’s cookbook again and it is delicious … don’t just trust me though, you have to try it for yourselves!  Yes I adapted it a little (see all the comments below where people mentioned I didn’t follow the recipe), but ultimately it was inspired by the great man himself.  The next time I make these, I may try just with some honey.  Or a combination of different jams.  Or actually do what the original recipe stated and put some peanut butter on top as well.  Hmmm, I think I’m making myself hungry already!

Gordon's peanut butter and jam cookies

(Gluten-free, dairy-free)

Prep Time 20 minutes
Cook Time 10 minutes
Servings 24
Author Gordon Ramsay


  • 185 g all-purpose flour gluten-free if required
  • 1 tsp baking powder
  • 125 g butter softened (dairy-free if required)
  • 200 g peanut butter
  • 185 g brown sugar
  • 3 tbs milk almond milk if dairy-free required
  • 1 tsp vanilla
  • 1 egg
  • 100 g raspberry jam


  1. Preheat the oven to 180C and line 2 baking sheets with paper.
  2. Sift the flour and baking powder into a bowl.
  3. Put the butter, peanut butter and the sugar into a large separate bowl and whisk until pale and fluffy.
  4. Add the milk, vanilla and egg and beat until smooth.
  5. Gradually sift in the flour mixture and beat until combined.
  6. Drop by tablespoonfuls onto the prepared baking sheets. Using 1 or 2 fingers, press down in the middle of each one to make a shallow indent. Place 1/2 tsp of jam in each indent.
  7. Bake for 10-12 minutes, until pale golden. Using a spatula, transfer the biscuits to a wire rack to cool before serving.

The classic peanut butter and jam combination in a bite-sized gluten and dairy-free parcel, inspired by Gordon Ramsey #peanutbutterandjam

15 thoughts on “Gordon’s peanut butter and jam cookies

  1. love peanut butter. would love to try out this recipe.
    but what happens to the 125 gms of peanut butter left over?
    we start with 325 gms of peanut butter. 200 gms are whisked with the butter.
    or am i missing something?!

    1. Thanks for the comment and for noticing! When I was copying the recipe down and trying to remember my changes, I obviously didn’t take that into account. The recipe is now updated but please feel free to try it out and let me know if you think of any other changes that would make these even better!

      1. Hi! I had seen that episode few weeks ago. He filled the cookies with jam and peanut butter. That’s where additional 125 g of butter ended 🙂

  2. I recently watched Gordon make these on TV. What’s missing here is that the centres of the cookies are supposed to be filled with jam AND the remaining peanut butter!

    1. Hi Saarah,

      Thanks for your comment!

      I know that the cookies are meant to be filled with both peanut butter and jam – I just preferred it without the additional peanut butter (what was I thinking?). But feel free to add both to the thumbprints of yours!

    1. Thanks for the observation. Each time I’ve made these I haven’t heated the milk up and they have turned out really good. Again, this was just my adaptation of his recipe – feel free to experiment in your kitchen as well!

  3. Thank you for the recipe. It’s great – but for me it’s better with some adjustments. I find there to be a tad too much sugar for my taste, so I cut it by 30 gr, and add 30-50 gr more butter, that makes it more malleable and they almost don’t crack when ready. Also, to give the cookies a nice shape, I use hands, but i dip my hands into a bowl with very cold water before every 2-3 cookies, as theat way they don’t stick to hands and the shape is nice and smoothly round.

  4. Yummy recipe! I made it many times and actually prefer it with jam only in the middle. Has anyone tried to freeze this cookiedough and in that case, how did that work out for you guys?

  5. I made it with 130g of Sugar instead and added chocolate chips. They turned out amazing. Thank you for the recipe

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    This Article Really Amazing And So Much Helpful For Me. Keep It Up. Thanks.

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