Wednesday, May 7, 2014

Flourless PB&J Cookies

It's peanut butter and jelly, America's favorite combo, in cookie form! The coolest thing about these tasty little cookies is that some of them turned out like stained glass windows - the jelly sunk right through. 

Twilly, as a big fan of peanut butter, would definitely approve. The only jelly/jam/preserve I had on hand this time was plain old Concord grape jelly, but it would be fun to make a mixed batch with a variety of different centers. 

Twilly perching his front paws on a chair to gaze longingly into the backyard

Flourless Peanut Butter & Jelly Cookies
Adapted from Joy the Baker

1 cup peanut butter (I used normal, creamy PB, so not all-natural or chunky but maybe you could use that?)
1/2 cup white sugar
1/2 cup brown sugar
1 egg
1 tsp baking soda

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.


  1. These look delish! I'm making these as soon as my oven gets fixed. :)

  2. I miss your cookies and that puppy.

  3. Let me know if you guys make these with a different kind of jam/jelly. I think they would be really good with some kind of thick jam or preserve, but they're great with the jelly, too.



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