As I was baking my “I can’t believe there’s no gluten gluten-free peanut butter cookies” tonight, I decided to expirement and make peanut butter and jelly (well, jam, actually) cookies. Huge success! Let me know what if you try this recipe and what you think. It’s SUPER easy.
1 cup creamy peanut butter (I use Costco’s Kirkland brand – it’s only peanuts and salt, so no added sugar)
1 cup brown sugar
1 egg
1 tsp. baking soda
Blackberry jam – I used Smucker’s
Small bowl of sugar
Yes, that’s it for ingredients!
Preheat oven to 350 degress, and line cookie sheets with parchment paper. Combine peanut butter, egg, brown sugar and baking soda and mix on high speed for a minute until all blended. Roll dough into small balls, slight smaller then a golf ball. Roll in sugar and place ball onto cookie sheet. Lightly press a small indention into dough. It will most likely crack around the edges – that’s ok. Fill with a heaping spoon of jam – you don’t want to overflow it, but you don’t want to skimp. Once you play around with a few, you’ll get the feel for sizing.
Bake for 8 – 10 minutes, depending on how big you made them. Let cool and enjoy!
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