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.
Mitzi
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???
Brianna
I had the same problem as Mitzi. Ended up throwing them away. :(
Kowa Mattern
I just bought two jars of my favorite GF peanut butter from Peanut Butter Co. I cannot wait to use it for this recipe!
Bailey
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.
Paige
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!
Paige
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!
steffy
I made these last night while not feeling well… let’s just say that they made me feel better. Mine didn’t turn out nearly as pretty as yours, but damn did they taste good. I think one trick to making them pretty and not having them glob is to actually use preserves and NOT jam. The more “preserve” bit I put in the cookie, the prettier they turned out.
maya
hi joy,
just made these last night and they were deeeeeeeeeelish!
just one question – i was trying to find the original recipe in the gourmet cookbook and i couldn’t find it (i tried the cookie book as well). can you link to the actual title of the book?
thanks!
maya
carlabarla
These turned out AWESOME for me! I riffed off your other flourless pb cookie recipes and substituted the cup of sugar with half a cup of sugar and half a cup of lightly packed brown sugar, added a half teaspoon of vanilla extract, and then threw in two big heaping ladlefuls of chocolate–a big chocolate chunk that I chopped up, threw in the food processor, and then sifted all the powder out of. Re: the jelly-everywhere problem someone had, I just made deeper dents in my doughballs, like little volcanoes, and tucked the jam in (I used apricot-raspberry, mmmm Bonne Maman). The cookies turned out much darker, with jelly centers kind of like Jammy Dodgers, and they were a huuuuge hit! So thank you so much, Joy! I love your blog, it inspires me to keep baking.
silena
thank you i need something to make for my friends brthday and i will try it
Chelsea
Looks delish. Clearly more fun to eat than the sandwich variety [:
Joy– do you think this recipe would work well if you substituted Nutella for the jelly? I know you’d have to augment the recipe some, namely putting the Nutella part way through the baking time… just wondering what you think!
Thanks for the yummy inspiration each week!