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Peanut Butter and Jelly Cookies

Peanut Butter and Jelly CookiesInspired by the classic peanut butter and jelly sandwich, these thumbprint cookies are sure to please young and old alike. (A gluten-free recipe.)

Recipe Ingredients:

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

Cooking Directions:

  1. Preheat oven to 325°F (160°C).
  2. 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.
  3. 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.
  4. 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.