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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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Comments

  1. Sarah

    June 23, 2010 at 5:50 pm

    Hi,

    I found that the fruit preserves bubbled out and over the edges of the cookies. they ended up having more of a jam “glaze”. I would put the fruit preserves in after baking the cookies next time. Also, make sure the indentation is small or the cookies will be too delicate to stay together after they are cooked.

    Taste good though!

    Reply
  2. Claire

    June 22, 2010 at 10:57 pm

    Thanks so much for posting this recipe!! It came just in time for the weekend spent with my brother (who has a gluten allergy). They were an absolute hit! And my dad couldn’t stop eating them!! Luckily it made enough to make everyone happy. :) Thanks again!

    Reply
  3. Anne

    June 21, 2010 at 2:35 pm

    Hi! I just had to feature them on my Blog, they are so yummy yet so easy to make!

    Reply
  4. Jenna-lea

    June 20, 2010 at 9:31 am

    such yumo cookies….my house still smells of them and my hubby loves them! thank you for sharing, they are perfect for my niece who has an allergy to flour.

    here are pictures of her making them. she is only 2! a star baker…

    https://soulfoodcrazy.blogspot.com/2010/06/family-baking-rocks.html?spref=fb

    Reply
  5. Bizzle

    June 19, 2010 at 8:01 pm

    I made these tonight and they were fabaliscious. I didn’t have the problems that some had, but I made mine about tablespoon size, easy on the jam, and just a tiny splash of vanilla. I also used the natural, kind you have to stir PB. They aren’t as cute and petite as yours, but they sure do taste yum. Beauty is overrated anyway, right?

    Reply
  6. Jenipurr

    June 17, 2010 at 9:46 pm

    Thank you for posting this recipe! I made these tonight, and used some strawberry jam I made this past weekend, and they turned out absolutely delicious. So incredibly peanut-buttery!

    Reply
  7. Candida

    June 17, 2010 at 6:28 pm

    I just made these and had the exact same problems as Freya (68) and Shawna (91). They looked perfect before baking (pretty sure the indentation wasn’t too deep and I held back on the jelly), but then the jelly frothed up, the cookies went flat, and the jelly sank through holes in the dough to the baking sheet. I have an oven thermometer and the temp was exactly right, and I followed the recipe exactly, so I’m not sure what went wrong. They’re still delicious, but can’t be the gift to a wheat-sensitive friend I’d hoped they’d be.

    Reply
  8. Food Hunter

    June 16, 2010 at 3:19 pm

    I clipped these…they sound really good. And I just got several jelly samples. This will be a perfect way to try them.

    Reply
  9. Heidi

    June 16, 2010 at 11:52 am

    Gosh, I had a “little” peanut butter freny last week when I baked peanut butter brownies TWICE to a birthday party, then made peanut butter ice cream and chocolate-peanut butter cookies. So kinda tired of peanut butter but your cookies sound really jummy none the less! Gotta try these types of cookies one day

    Reply
  10. Mollie

    June 16, 2010 at 5:30 am

    Is it bad that whenever I make these flourless peanut butter cookies of yours, I never actually get around to baking any of the dough before it’s all gone?

    Reply
  11. kari

    June 15, 2010 at 9:20 pm

    Oh man, this is one of my favorite recipes too, but I’ve never put the thumbprint + jam in the cookies! Actually, as much as I like jam, I like nutella more, and I’m thinkin’ that nuts on nuts could be pretty awesome…

    Reply
  12. Jennifer

    June 15, 2010 at 9:12 pm

    These sound awesome! Can’t believe I’ve never seen these before. Will definitely have to try them. I looooove a good PB&J.

    Reply
  13. Renee

    June 15, 2010 at 8:38 pm

    I’m going to have to try these! My daughter would love them…. and I’m sure I’d finish off the other half. Thank you!!

    Reply
  14. Shawna

    June 15, 2010 at 6:51 pm

    Maybe I didn’t do something quite right, but mine didn’t turn out looking as nice as the picture. My jelly foamed up and cooked thru the bottom onto the cookie sheet and then left a hole in the cookie. Did I make the indent too big? hmmm… They taste yummy tho!

    Reply
    • joythebaker

      June 15, 2010 at 11:07 pm

      booo. i’m sorry. perhaps you made the indent too deep.

      Reply
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  1. Schöner als Fußball: Erdnussbutter-und-Marmelade-Cookies - KeksTester says:
    June 20, 2010 at 3:08 pm

    […] crunchige Erdnussbutter übrig, und Joy empfahl ein überzeugend simples Rezept für Flourless Peanut Butter and Jelly Cookies. Naja, sagen wir fast alles, denn Eier hatte ich entgegen meienr Annahme nicht im Haus. Im […]

    Reply

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