Peanut Butter and Jelly Cookies
Inspired by the classic peanut butter and jelly sandwich, these thumbprint cookies are sure to please young and old alike. (A gluten-free recipe.)
1 cup peanut butter, crunchy or creamy
1 cup granulated sugar
1 large egg
1 teaspoon vanilla extract
1/4 cup jelly of your choice
- Preheat oven to 325°F (160°C).
- In a large bowl, combine all ingredients except jelly and beat at medium-high speed with an electric mixer until the mixture forms a dough and cleans the side of the bowl.
- Scoop dough out using a teaspoon and, using your palms, roll into 1-inch balls. Arrange 3 inches apart on lightly greased cookie sheet. Using the handle of a wooden spoon, make a round depression in the middle of the cookie. Spoon jelly into depressions.
- Bake for 15 minutes or until cookies are lightly browned. Using a wide turner, transfer cookies to wire cooling racks to cool completely. Store in an airtight container.
Makes 24 cookies.
Nutritional Information Per Serving (1/24 of recipe; 1 cookie): Calories: 105; Calories from Fat: 54; Fat: 6g; Trans fats: 0g; Cholesterol: 8mg; Carbohydrate: 13g; Protein: 3g; Fiber: 1g; Sodium: 55mg.
Recipe and photograph courtesy of the National Peanut Board.