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.
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| 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
jam/preserves/jelly
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.
These look delish! I'm making these as soon as my oven gets fixed. :)
ReplyDeleteI miss your cookies and that puppy.
ReplyDeleteLet 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.
ReplyDelete