These are better than they have any right to be. They're just slightly more complex than a basic PB&J, and the streaks of fig are unreal. Also, strongly recommend eating them straight out of the freezer for maximum chew perfection.

peanut butter and fig cookies


8 tablespoons unsalted butter

6 tablespoons creamy peanut butter

1 cup brown sugar, loosely packed

1/2 cup granulated sugar

1 egg

1 egg yolk

2 teaspoons vanilla extract

2 cups all-purpose flour

1/2 teaspoon baking soda

1/4 teaspoon salt

1 cup fig jam or preserves


  1. Preheat the oven to 350 degrees. Line a baking sheet with parchment paper.
  2. In a microwave safe dish, melt together the butter and peanut butter in 30 second bursts, stirring between each one. Set aside to cool.
  3. In a large bowl, whisk together cooled peanut butter mixture and both sugars until smooth. Add in egg, yolk and vanilla and stir until combined.
  4. Sprinkle flour, baking soda and salt over wet ingredients (or whisk the dry ingredients in a bowl first if you're a perfectionist), and gently fold them in using a spoon or spatula. When no flour streaks remain, fold in fig jam. Let dough chill in the refrigerator for 15 to 20 minutes.
  5. Roll chilled dough into 1-inch balls and place a few inches apart on prepared baking sheets. Bake for 8-10 minutes, or until edges are just beginning to brown. Let rest on baking sheets for a few minutes before moving to wire racks to cool completely.

Recipe via How Sweet It Is