Soft, tasty peanut butter cookies with a touch of jelly on top. No flour needed.
This recipe DOES work. It is my husbands favorite cookie now. It is a little more fudgey than cakey - but totally awesome (besides what can you expect when you omit the flour). Three suggestions... 1. Apply very little pressure when pressing down with the fork (really just enough to leave the fork lines). 2. When making the divet (sp?) for the jam, make it really shallow! Don't worry, the jam will cling very happily to the "fork lines" you already made. 3. Before adding the jam do the following (to the jam) - put a couple of large spoonfuls of the jam in a separeate bowl and stir the heck out of it. You will end up with jam that is sort of syrupy and very easy to dollop onto cookies. By doing these things my cookies did not break apart, the jam did not drip through and I was able to add quite a liberal amout of jam.
Read MoreOverall, I found these cookies to be too dense and very oily. Don't think I'll make them again. Nobody really ate them.
Read MoreThis recipe DOES work. It is my husbands favorite cookie now. It is a little more fudgey than cakey - but totally awesome (besides what can you expect when you omit the flour). Three suggestions... 1. Apply very little pressure when pressing down with the fork (really just enough to leave the fork lines). 2. When making the divet (sp?) for the jam, make it really shallow! Don't worry, the jam will cling very happily to the "fork lines" you already made. 3. Before adding the jam do the following (to the jam) - put a couple of large spoonfuls of the jam in a separeate bowl and stir the heck out of it. You will end up with jam that is sort of syrupy and very easy to dollop onto cookies. By doing these things my cookies did not break apart, the jam did not drip through and I was able to add quite a liberal amout of jam.
These are the greatest cookies! I have found that using the back of a 1/8 teaspoon I was able to form a great dimple for the jelly filling. I have been making them since last christmas and was asked to include them in my boxes this year! I have also found that Strawberry jelly/jam seeps through the dough making them too soft in the middle. Cook on parchment, let cool COMPLETELY on the pan before trying to remove. Thank You Uncle Mac & Edie!!!
One big tip: double, double, double the recipe or else you won't have enough to go around or for a decent batch. These are definitely 8 min. cookies, no longer. And adding jelly is too hard and tedious, just make these peanut butter cookies or add 1 cup of chocolat or butterscotch chips. If you do, reduce sugar to 2/3 cup per batch. I now just make these w/o jelly, add chips and use a fork to make an imprint. I made them for my kids, (4 & 1 yrs. old) and they loved them, hubby too and disappeared at the bake sale. And made them for a women's tea. They're small and perfect for a lady's finger. Too easy not to try them!
These were a hit at a party I attended, and I was asked many times for the recipe. When I made them, I doubled the recipe, and used Splenda (sugar substitute) in place of half of the sugar, which worked out fine and cut the calories significantly. (You may even be able to substitute Splenda for all the sugar in the recipe; I just haven't tried it yet.) I wanted bite-sized cookies, so I used a small melon baller (1 teaspoon), flattened them very slightly with a fork, and as suggested by another reviewer, used the back of a 1/8 teaspoon measure to make the indent for the jelly. As others have said, do not overbake these; 8 minutes and 30 seconds was perfect for this size of cookie. Hope you will enjoy them, too!
Overall, I found these cookies to be too dense and very oily. Don't think I'll make them again. Nobody really ate them.
These were very good, but don't press down too hard when making the criss cross pattern. My first batch was too thin and I ended up with flat little peanut butter donuts and the jelly melted through.
These cookies are great! With and without peanut butter...they are soft, and very, very chewy. Some things I suggest are: Only use about half a cup of sugar..It's VERY sweet! And do not over cook. They may seem very mushy when it's 10 minutes, but they are done. Let them sit for a while and they'll firm up. Also, they expand, so don't flatten them out too much. Last suggestion is DOUBLE THE RECIPE!! They only made 9 medium sized cookies. Eat with a glass of milk and enjoy! Will definatley make these again =)
We have an Uncle Mac in the family also but he sure can't make cookies as yummy as these. *lol* These cookies are great! We've made it a few times already because it disappears fast and the kids ask for more. The whole family loves them. We'll be keeping this recipe for sure!
The cookies are excellent!!I tried a batch without the jelly first and they tasted great!! With the jelly it tasted good too!They burned a little so next time I think I will put them in for only 8 minutes and I will try to put more vanilla in!!
I made these for a bon voyage party for my father who has celiac disease (he can't have any gluten). He is always looking for new things to eat in the sweets department because he doesn't have much of a selection. So I made these for him---they are soooooooo easy! Everyone at the party ate them up--my Dad had to make sure one was saved for him! Even my brothers loved them, and they are very picky. They thought that I should make them without the jelly though. Thanks for the recipe!
These are wonderful!! I made them for my work but the family got into them before I could bring them!!! So I made a 2nd batch and they were loved!!! Such an easy recipe too!!
EASY EASY EASY!!! These were tasty; however, I used black raspberry preserves by Dickinson and it didn't go well. We all liked the ones without the preserves best. I think I might try a sweeter grape or strawberry preserves next time. Watch the cooking time. They aren't good at all if you cook too long, 8-10 minutes tops.
READ REVIEWS BEFORE BAKING! im pregnant and wanted to make something with jam and peanut butter. man did i hit the jackpot! they are very easy to make and most people have these simple ingredients in their kitchen. now because i didnt read many reviews beforehand mine ended up thin, huge, and jelly right thru to the pan. def make the spoon fulls tiny(no bigger than a teaspoon) and do not put a deep dent in center because the jelly will melt thru and ruin the looks of the cookie when you try to remove from pan. might be easiest on parchment paper for baking bc you can just move cookie filled paper to freezer to cool fast so you can back more and then you will def. have pretty cookies. either way. whether they come out as pretty cookies, or you have to scrape them off the pan to a pile... still yummy! and they are very time sensitive! no more than 8 minutes!!! they will become sturdier once cooled.
These turn out way better if you add just a couple tbsp of flour to them, mine were completly falling apart without it.
excellent and quick. my 7 year old was able to make them by herself. We will make them again. It made more than 12 cookies for us.
yummy! my family and I love these cookies. I learned that you need to leave them on the pan for awhile before moving them to a cooling rack, and they stay hot for longer than some other cookies.
This is a very easy recipe, and the cookies are good too! It's a great way to use up extra peanut butter, and I like how it doesn't contain flour. The cookies are a little bit on the sweet side, but maybe it's just me.
such an awesome cookie...my husband will love this. lessons learned making the cookie. i cut the sugar in half. use a tsp for dropping cookies. i didnt see that anywhere and my first batch was way big lol. and spray your fork with cooking spray to make it easier for your impressions...
These cookies are so easy to make and they are good also. It's nice to be able to make a sweet treat with just a bowl and spoon, no mixer needed. I used grape, strawberry and peach for the filling. I also rolled into 1-1 1/2 inch balls, slightly flattened on cookie sheet then pressed thumbprint, then filled. Thanks!
These taste great hot, they taste even better lukewarm, but we don't know how they taste cold because they don't last long enough to find out! Fortunately I doubled the batch right off and made a second batch as a pan cookie. Using super chunk peanut butter made these especially crunchy.
I thought they were great. My kids didn't love them ironically. I used a thick strawberry preserve first and they looked great. I just pulled out my second batch where I used a runny grape jam and it went everywhere. A thicker preserve is better.
these are very good, however, they have to be eaten the day they are made. they are just ok after that.
very yummy!! Make sure you have cold milk nearby, and a quick tip-Don't let their initial softness deceive you! If overcook too much they turn to very crunchy cookies. The last batch seemed mushy, but firmed to perfection!!
Very chewy...but yummy and fast! Best eaten warm,
Very yummy! I've made this recipe of cookies before but I should've read some of the reviews before attempting the jelly part.... I ruined the first batch by making the dent too deep.
these are awesome! super easy. be careful with the amount of jelly you use, they will seep through to the pan. recommended!
Made with half splenda just because. They turned out yummy. Half the dough I added chocolate chips and didn't use the jelly. Both ways were delicious.
I just loved these cookies. They were very easy to make. The problem that I had was that I had put to much jelly in the cookie and put the jelly to deep. The first batch fell apart, but after I realized what I did wrong they turned out great.
Tasty, but had to remove a star as it was wayyyyyyyy too sweet. Cut sugar in half for sure! I'll probably try these again with that adjustment. I used Morello Cherry Fruit Spread and it was delightful.
Made these for my wheat-intolerant father in law. Tasted like peanut butter candy...so chewy and delicious. Mine spread out too much and the jelly went through to the bottom so looks-wise they weren't pretty, but taste-wise, we scarfed them down in minutes. Next time I wont flatten them so much and they should be fine.
nice!so easy! i made my indents too deep, so , unfortunatly the jam went right through, they looked more like doughnut cookies. These are really soft when removed from oven, so allow plenty of time to cool on the tray before attempting to lift:)
these are great and quick. but they require some muscle to mix by hand. great with %100 peanuts peanut butter. possibly go easy on the sugar
Great cookie! Got rave reviews at the party i brought them to. Definitely let them sit a few minutes and then let them cool as much as you can before transferring them to any kind of container, i thought mine weren't cooked enough but they just needed to set.
These cookies are terrific!! They are SO easy to make, they taste wonderful and they disappear in minutes. Thank you so much Edie for submitting this recipe. My family and co-workers keep begging for a remake of this cookie and could eat it every day. My mother actually went online after tasting these and got the recipe herself and has made it at least 5 or 6 times in the past two weeks ... she loves to sandwich two of them together with some marshmallow fluff in the middle! Honestly, to mess up this recipe, you REALLY have to be a terrible baker.
These cookies are great! I only put the jelly in every other cookie because I wasn't sure how they were going to turn out, but they were delicious with and without! I will be making these again :)
These cookies were GREAT. I made them a little thicker, didn't press them down too much, and everything turned out great! I made a second batch as a pan cookie and just swirled in some jelly. Those went over VERY well also. You just have to make sure you don't flatten them too much, you don't overcook them, and you let them cool down enough to get a little harder before you eat them (otherwise they're VERY messy). :-)
Absolutely wonderful!! Very soft, & great taste! Also very easy & quick!! My husband & two kids devour these every time I make them.
These were excellent! They really do smell and taste like a pb&j sandwich. Like other reviews said, don't flatten the cookies too much and don't press down too hard with the jelly because the cookies do spread and flatten quite a bit in the oven. I did both strawberry and grape, they were both delicious and I will most definitely be making these again, theyre soo super easy and different than your regular cookie :)
I omitted the jelly and used this recipe for plain peanut butter cookies. So very simple and so very tasty!
Made this for the kids. They loved them. Great texture. Cooked for 8-mins at 350. Per a previous review, stirred the jelly before placing on cookies. Really made this step easier.
I enjoyed making these cookies because they were very easy and fast to make. They are very tasty and the jelly give them a pretty appearance. The best peanutbutter and jelly cookies I have ever had. Will definately make them again!
it is real important to not cook too long. they flatten out if in the oven too long. on my second attempt to make these i used chashew butter and ground flaxseed for egg replacer. it worked fine.
These were awesome - I brought them into the office and got only rave reviews!
These cookies are great, but I've made a few changes. I used 1/2 cup white sugar, and 1/2 cup brown sugar. Put mixture in the fridge for 30 mins to firm up. Roll dough into small balls and put on cookie sheet. Make indentation in balls like you would thumbprint cookies. The dough will crack a bit, but you can easily fix them before baking. I baked them 15-17 minutes and my son-in-law who has Celiac loves them as does my husband.
DELISH i thought i had a cup of peanut butter i didnt so i used half the sugar/egg mixture and 1/2 cup peanut butter... i got a dozen cookies from that!
I think these would be very good. I used jelly and the jelly stuck to the cookie sheet so mine didn't turn out so well.
I think these cookies are pretty tasty! I like the texture, flavor and how easy they are to make! I made only one alteration...I added a little over a tablespoon of powdered sugar to the mix before baking. YUMMY!
I have a co-worker who cannot eat wheat or flour, so I made these cookies for her (she loved them!). I left a few at home to try for myself after work, they were gone when I got home and my family wanted more. They are great and so easy to make.
These cookies were sooooo good. I made them at work and everyone was crazy about them. I tripled the recipe and got about 28 cookies out of it. They are very very soft so I suggest refrigerating the dough for at least 20 minutes or so before cooking. Also, it took a little more time to cook, about 17-20 minutes is perfect. I used blackberry jam and they were delicious. Very easy to make, will definatly make again.
All things considered, a good cookie. If you have a problem with the jam leaking, simply don't make the whole too deep.
These were outstanding cookies! My whole family loved them and ate them all in about one hour. Next time I will double the recipe since it only made about 15-20 cookies.
THIS IS A HIT & A SNAP, TAKE MY WORD FOR IT! I TOPPED THEM OFF WITH GRAPE JELLY.
Delicious!!! These are so soft and yummy. Will definitely make at least double the recipe next time. Everyone ate these up in minutes.
Made this following the ingredients to the T...only difference is that my oven must be off. Had to increase the time to about 35 minutes.
The taste is great, but I just made these and can't get them to cook enough to pick them up and eat them. They just 'melt' or fall apart. I used Jif creamy peanut butter - maybe that's the problem. I really want to make these work as they are a great easy cookie to make with my kids. If anyone has any suggestions, I'd love to hear them so I can try to make these again! YUMMY!
So quick, so easy, and SO yummy! I used chunky peanut butter without the jelly and it was perfect.
Great recipe! I had a peanut butter cookie craving and these hit the spot. So quick and easy--good for some last minute entertaining!
These turned out excellent. They are rich and sweet. The cooking time was off though. Istead of 8-11 minutes, I baked them 15-17 minutes.
These cookies were better than I expected! I didn't care much for the jelly (I prefer mine cold) but the cookie part was really good! Next time I'll just omit the jelly, or maybe try a Hershey's kiss or chocolate chips in top.
I was really looking forward to these, but they were gritty from the sugar and just a little too heavy for my taste. Neither of my kids would eat more than a few bites. They looked really pretty though.
I shipped these cookies to my son-in-law in Iraq. He and his buddies loved them. All they said was, "Send more!!". The cookies shipped with no problems. I've used home-made elderberry jelly and home-made apple butter, in addition to various store bought jellys and jams.
GREAT cookie....My siter in law had introduced me to this web site. She insited that i try these cookies. Boy were they GREAT. My kids and husband cant stop asking for me to make them. This recipie is a definate keeper.
The best! I was very happy with this recipe.
The dough did not look like dough at all, it was very powdery (I used my Kitchenaid mixer to mix it). I had to form balls with my hands just to get the dough to stay together. I added 2 tbsp of flour per another persons suggestion and that seemed to help. The cooking time was about 15-18 minutes for me. The taste was good though, my kids really liked it but it was such a pain to work with the dough because it was very gritty and powdery. I used Kirkland peanut butter in case that helps.
Really good taste and moist cookie. Recipe doesn't make much and I did not use jam after reading reviews and I am glad I didn't.
These are great! I used Polaner all fruit peach preserves and they were delicious. Don't forget your milk.
Easy, easy, easy. And their great too!
VERY tasty, but extremely soft. Even when cooled, they fell apart easily. Next time, I'll increase the baking time. Maybe that'll harden them up a bit. The ingredient list is so short & simple! It's great to be able to make such yummy cookies without butter or even margarine. Conclusion - gooey, yet delicious!!!
Quick, easy, simple and delicious. I made these and baked them in under half an hour. They're delicious and you definately need a big glass of milk. Very comforting!! *they're very attractive cookies to look at as well* :-)
Mmmm! These are just the right amount of sweet. My first batch turned out looking exactly like the picture on here, which I was less than thrilled about. For the next batch, I rolled the dough into 1 inch balls and pressed a little divet into each one with the handle of a spoon. By stirring the jelly very vigorously, as another user suggested, it was very easy to spoon it into the wells. These turned out looking significantly nicer. My boyfriend can't stop raving about them, thanks!
I think these cookies are perfect just the way they are!! I love PB&J and these cookies are the perfect dessert form.
We did not enjoy these at all. what do you expect for a cookie with no flour, right? they were so chewy i think we all gave ourselves cavities, as the "cookie" stuck in every crevice of every tooth. the flavor wasn't enough to save these either...bland bland bland. not something i would ever make again. if i wanted a pb and j cookie, i'd make the recipe for the hershey kiss pb cookies, and put jam in the middle instead of the chocolate. good idea in theory...just not in practice, at least in this recipe.
This was a huge hit with my peanut butter and jelly addicted husband and kids. Like some of the other reviewers I also had a problem with some of the cookies falling apart even after I had let them cool at bit on the cookie sheets. I actually had to bump up the time to 12 minutes to get mine to cook all the way as well. I tried with and w/o the jelly and both were very good. I even tried honey in place of the jelly and that worked as well but made for a HUGE mess on my cookie sheets. The cookies were good and for the quickness and ease of the receipe I would make them again.
Excellent recipe! So simple too! Highly reccomend. I will be maing these for the troops when they come in for xmas... Thanks Uncle Mac!
I didn't have an issue with the cook time but I know my oven runs a bit hot. 8 minutes made mine perfect. 1 batch gave me 24 cookies. I did use jam instead of preserves and the got a little mushy in the center and spread. Next time I will have preserves on hand. Super simple and tasty!
Mine turned out perfect ! The only change I made was to roll the dough in a bit of sugar befor placing it on the cookie sheet and adding the jelly . This helped to harden them up a bit but the inside is still gooey and delicious !
These are great! I found putting them on a silpat sheet kept bottoms from burning. I made these last night when my son informed me it was one of his teacher's birthday today. You always have these ingredients on hand. I used half grape and half strawberry jelly and my son and husband both preferred the grape.
Very yummy. I decreased the sugar to 3/4 cup, the consistency was much better and stayed together better once cooked. Not as enjoyable with "natural" pb, a little gritty. I tried cooking for 5 minutes, added kisses, then cooked for another 3. The best were the grape jelly ones.
I enjoyed the taste of the cookie, but, it took me longer to get them to be fully cooked. I am unhappy with the cook time, I was hoping that I would only have to cook them for the 8 minutes, but it ended up being close to 20 minutes at the 350 degrees.
This recipe is great! It's quick, easy, and very tastey!
these cookies are amazing!!! i really liked the gooeyness (yet manageable) of it all!!! my suitemates munched them up like crazy. they are super easy. i added a spoonful of honey for more moistness.
Super easy and fast. Very brittle but that may be because I used chunky peanut butter. Next time I'll use more than the recipie calls for.
I’m not a fan of peanut butter and jelly, but I honestly loved these. I cannot wait to make them again. And again. And again. Only reason for 4 instead of 5 stars is its such a tedious process.
Awesome peanut butter cookie recipe, very easy to make. The jelly's tricky...only about half of my cookies looked good. The jelly leaks through like crazy. But they all tasted killer!
A friend made these for our ladies golfing night get together and we loved them. She told us where to get the recipe and I'm about to make them myself. I might try mini Reese's cups instead of Jelly but either way they are yummy.
These cookies were good and my kids loved them. I think I like peanut butter cookies with flour in them better though. It tasted like there was too much peanut butter in them too me. I like peanut butter but not THAT much.
What a hit! Everyone loved them. I will make these again for certain. Quick and easy!
This recipe is great!!! I added a teaspoon of vanilla and they are also very good without jam and with chocolate chips and butterscotch chips too. Love it!
First off, the base of these cookies is just simply THE BEST!! Second, I use extra crunchy PB, I also spooned in strawberry jam, O M Gooodness!! I did 2 batches, the second batch got a chocolate covered coffee filled candy for the centers. WOW!! Great cookie! Thank you EHATH. Keeper, of course:0
These really were good! Entire family enjoyed them. Only change I plan to make next time will be to have jelly over most of the cookie top - to ensure jelly in each bite...that's what makes them perfect!
