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Flourless Peanut Butter and Jelly Cookies

June 13, 2010 by Joy the Baker 155 Comments

Flourless Peanut Butter and Jelly Cookies

These cookies got me thinking about all the different ways that I enjoy peanut butter and jelly.  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.

Flourless Peanut Butter and Jelly Cookies

Flourless Peanut Butter and Jelly Cookies

These flourless peanut butter cookies are my go-to cookie recipe.  There are only four ingredients.  This recipe is heroic.  They’re super simple, crisp little cookies.  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.  It is super yumtown.

Flourless Peanut Butter and Jelly Cookies

Flourless Peanut Butter and Jelly Cookies

adapted from The Gourmet Cookbook

makes about 32 small cookies

Print this Recipe!

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.  Grease a baking sheet with butter and set aside.  In a mixer combine peanut butter and sugars until well combined, about 2 minutes.  Add egg and baking soda and mix for another 2 minutes.  The dough will be crumbly.  Roll into teaspoon sized balls and make a small indentation in the center of the dough ball with your pointer finger.   Fill the depression with fruit preserves.  Bake for 12 minutes, until lightly browned.  Cool on a baking sheet for two minutes, then transfer to a wire rack to cool.

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Reader Interactions

Comments

  1. Amy

    June 18, 2016 at 8:49 am

    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.

    Reply
  2. Cats Belew

    December 23, 2015 at 7:16 pm

    gonna try it with a glob of nutella or a choc kiss

    Reply
  3. Tim

    December 22, 2014 at 8:54 am

    I stick the flourless PB cookies in the freezer. They are still delish right out of the freezer and they hold together much better.

    Reply
  4. Maureen Paweski

    January 1, 2014 at 7:03 pm

    Can you use all natural peanut butter from Whole Foods or does recipe work best with a processed brand?

    Reply
  5. ANNA

    September 8, 2013 at 2:19 pm

    Not sure what I did wrong…mine came out completely flat and didn’t stay together. Yummy but not presentable.

    Reply
  6. Jennifer

    July 5, 2013 at 6:22 pm

    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.

    Reply
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  1. Oatmeal Sandwich Cookies with Creamy Peanut Butter Filling | bediva says:
    September 6, 2015 at 5:35 am

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    March 25, 2013 at 11:27 am

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  3. Five Super Delicious Ridiculously Easy Holiday Party Recipes | Your Full Plate says:
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