These cookies got me thinking about all the different ways that I enjoy peanut butter and jelly. ย You know I love a list… so here goes.
I love peanut butter and jelly:
on white bread with the crust cut off.
rolled up in a warm flour tortilla.
on a toasted bagel, excluding the dreaded onion bagel.
on a spoon.
at midnight.
at lunch from a plastic bag.
with a Capri Sun.
after a date.
after a breakup.
with a banana.
without a stinkin’ banana.
on Wednesday.
every Wednesday.
from now.
until forever.
amen.
I could go on. and on and. on. Really… let’s cut to the cookie.
These flourless peanut butter cookies are my go-to cookie recipe. ย There are only four ingredients. ย This recipe is heroic. ย They’re super simple, crisp little cookies. ย Make a little indentation in the center of these cookies, add your favorite jam, bake em up… you’ve got peanut butter and jelly cookies.
It’s not rocket science. ย It is super yumtown.
Flourless Peanut Butter and Jelly Cookies
adapted from The Gourmet Cookbook
makes about 32 small cookies
1 cup all-natural chunky or smooth peanut butter
1 cup sugar
1 egg
1 teaspoon baking soda
about 1/4 cup any fruit preserves you fancy
Preheat oven to 350 degrees F. ย Grease a baking sheet with butter and set aside. ย In a mixer combine peanut butter and sugars until well combined, about 2 minutes. ย Add egg and baking soda and mix for another 2 minutes. ย The dough will be crumbly. ย Roll into teaspoon sized balls and make a small indentation in the center of the dough ball with your pointer finger. ย Fill the depression with fruit preserves. ย Bake for 12 minutes, until lightly browned. ย Cool on a baking sheet for two minutes, then transfer to a wire rack to cool.
155 Responses
This recipe does not work AT ALL. the cookies spread out like crazy and do not hold their shape. Major fail. Still super tasty but very misleading recipe. Followed recipe exactly too — didn’t change a thing. Oh well.
gonna try it with a glob of nutella or a choc kiss
I stick the flourless PB cookies in the freezer. They are still delish right out of the freezer and they hold together much better.
Can you use all natural peanut butter from Whole Foods or does recipe work best with a processed brand?
Not sure what I did wrong…mine came out completely flat and didn’t stay together. Yummy but not presentable.
Love these cookies! I made mine a little larger so they needed an extra 5 minutes to cook in order to set up properly. Amazing flavor, so simple and now my belly is happy:) Thanks for the recipe, Joy.
ok, I just made these but they turned out more like pb donuts??? where the “jelly” is supposed to be just fell right thru when I pulled them off of the cookie sheet? what did I do wrong???
I had the same problem as Mitzi. Ended up throwing them away. :(
I just bought two jars of my favorite GF peanut butter from Peanut Butter Co. I cannot wait to use it for this recipe!
This recipe is yummy! I did add a teaspoon of vanilla, about 2 tablespoons of flour (it helped with the consistency, and we don’t have any gluten issues), cut the sugar to 1/2 cup, and they tasted great. I used a disher for portioning, and strawberry preserves, and baked them closer to 20 minutes. There was no running—they stayed a nice fluffy/sandy texture.
I forgot to mention I made the cookies with a “chocolate strawberry mermelade” (I’m in Spain) and it was AMAZING…if anyone can find something similar, go for it!
These cookies are super easy! I didn’t read the recipe correct at first and made indentations with a spoon which made the cookies too large and flat, so the jam (I also put too much jam in them, and made the cookies too big), spilled out of the cookies and made them hard to lift from the pan. So all of this was my fault. The recipe is great and follow it exactly. The ones I did make indentations with my finger and made them smaller in size came out beautifully. Took no time to cook, and DELICIOUS!! I have eaten so many at this point that I am embarrassed.
Thanks for such a great easy recipe!! I will make these for my secondary students in Spain to give them a little taste of America!