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.
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
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. 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.
Olivia
Ok, I managed to FAIL on these simple cookies (I know, I know, I don’t know how that’s possible). I made them last night and the jelly went everywhere except on the cookies. They ended up being glazed pb cookies. They were tasty, just not visually appealing :(
Laura
When you say natural peanut butter, is Laura Scudder’s ok to use?
Can’t wait to make them.
marcy
These look soooo yummy but is there something I can do without having to use the egg. M daughter is allergic to eggs and I was thinking of subbing a “flax egg” to the mix what do you think?
Sarah
This recipe is RIDICULOUS. How can something so easy come out so yummy? I’ve made them three times since posted this…obviously it’s my go to recipe too. Thanks!
Aleta
I will be trying these this weekend as I’m sensitive to gluten, it will be a nice easy holiday treat!
Janet: I haven’t tried it yet for this recipe, but I recently made a muffin recipe where I substituted 1 cup sugar for 1/2 cup date sugar and 1/2 cup sucanat and it worked fine, just a bit less sweet than the sugar would have been. I’ll let you know how it comes out with this recipe.
Janet
Aleta, thanks for the idea!
Vicky
Hi,
I made these biscuits today. They turned out really soft. Would that be because I added more sugar than the recipe required? Or would it be that the egg I used was too big?
Anyhow, they didn’t turn out crunchy at all.
Janet
I just made these, telling myself it would be a “healthy” snack (since there was no flour or butter.) Have you tried reducing the sugar or substituting honey or agave? I’m wondering how they might turn out, since the PB is naturally sweet.
Lovena Glantz
I substituted a cup of date paste (smashed up date fruits) for the sugar. This helped the cookies hold their shape instead of melting into a peanut butter sheet. It provided fiber (oh yay.) and a pretty good flavor too. Um, I also substituted flaxmeal and water for the egg, yielding the uberhealthy cooky of your dreams. No seriously. They tasted great. I filled them with a tiny bit of blueberry jel-jam and it didn’t bubble over or anything. These were a real hit amongst my hippie/alternative-food-lifestyle co-workers who demanded the recipe and a cooking lesson as a result. THank YOU!
Lovena Glantz
I forgot that I also added 1/3 cup of soy grits.
Kate
Well, I didn’t have a cookie sheet (I know, I know, what the heck?!) but just had to try these. So I scooped the mixture into a mini-muffin pan and went from there. They’re still in the oven, smell delicious, are a bit overflow-y, but look good so far!
Seemyspots
A coworker made these amazing PBJ cookies for an at-work baby shower and they are absolutely delicious! I will be baking them with my 3-year-old daughter for our Fourth of July celebration. PBJ (cookies) all the way!
Jaina
These are delicious! Even though mine spread out to the degree that I had a baking sheet full of peanut butter … well, a peanut butter sheet really. But not to worry, I just separated the cookies again once they were done.
By the way: they taste totally phenomenal with chocolate and caramel in the center instead of the jelly/jam. If you want to cheat (not that I’d ever do that. Nope. I just heard that other people do. Cheaters!) just cut Rolos into quarters and stick a quarter Rolo into each indentation. YUM!