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Makes about 5 dozen

These cookies (yes, they really are flourless) are also great as classic PB cookies if you just criss-cross the tops with a fork before baking. And feel free to play with them, adding a dash of vanilla, a pinch of salt, or about a cup of chocolate chips or mini M&Ms. Drizzle the tops with melted chocolate, or press a mini Hershey’s kiss into the tops as soon as they come out of the oven.

1 cup creamy or crunchy peanut butter

1 cup granulated sugar

1 large egg

1 teaspoon baking soda

Jam or jelly, about 3/4 cup to 1 cup, whisked

Preheat oven to 350 degrees.

In a bowl with an electric mixer, beat together peanut butter and sugar until well mixed. Beat in egg, then baking soda, until well mixed.

Roll (or scoop) teaspoons of dough into balls and place about 1 inch apart on greased or parchment paper-lined baking sheets. Bake cookies, one sheet at a time, until pale golden and barely set, about 12  minutes.

As soon as these cookies come out of the oven, make a small indentation in each with the handle of a wooden spoon, or some other small round object. (These are thumbprint cookies, but your thumb will get burned.) Let cookies cool, then fill tops with about 1 teaspoon jam. (If you’re not eating the cookies in a day or two, store them without the jam, then fill as needed.) Store in an airtight container for up to 1 week.

Related column: Snack Attack: PB&J Cookies

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