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Flourless Peanut Butter and Jelly Cookies


  • Total Time: 30 minutes
  • Yield: 7 Cookies 1x

Ingredients

Scale
  • 1 cup creamy peanut butter
  • 1 cup granulated sugar
  • 1 large egg
  • 1 teaspoon baking soda
  • 1 teaspoon pure vanilla extract
  • About ¼ cup jam (I used Smucker’s seedless blackberry)

Instructions

  1. Line a baking sheet with parchment. In a medium bowl, stir together peanut butter, sugar, egg, baking soda, and vanilla until fully combined.
  2. Using a small ice cream scoop, scoop 7 rounds of dough and place them, spaced as far apart as possible, on the baking sheet. Flatten the balls of dough and place about 1 teaspoon of jam in the center of the flattened dough.
  3. Scoop 7 additional balls of dough and place on top of the jam. Using your fingers, smooth the dough over the jam and seal the edges, making sure as little jam as possible is peeking out. Refrigerate for at least 1 hour and up to overnight.
  4. When ready to bake, preheat oven to 350 degrees F. Bake cookies for 13-15 minutes, rotating halfway through if necessary, until they are crinkled and slightly firm on top. Serve warm or cool completely on tray. Cookies may be stored in an airtight container at room temperature for up to 5 days, or frozen, wrapped in parchment and foil and placed in a zipper bag for up to 3 months. Thaw at room temperature about an hour or in the microwave for 30 seconds.

Notes

Additional chilling time is required

  • Prep Time: 15 minutes
  • Cook Time: 15 minutes