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My review
Uncle Mac's Peanut Butter and Jelly Cookies
5
EHATH
"Soft, tasty peanut butter cookies with a touch of jelly on top. No flour needed."
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Ingredients
30 m servings 207Original recipe yields 12 servings (12 cookies)
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- US
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Directions
{{model.addEditText}} Print- Preheat oven to 350 degrees F (175 degrees C).
- In a medium bowl, mix together peanut butter, sugar, egg, and vanilla until well blended. Drop by teaspoonfuls onto ungreased cookie sheets. Use a fork to make a criss-cross pattern on the top. Make a small hole in the top of each cookie using the handle of a wooden spoon. Fill the holes with preserves.
- Bake for 8 to 11 minutes in preheated oven. Allow to cool for a couple of minutes on the cookie sheets before transferring to wire racks to cool completely.
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Footnotes
- Partner Tip
- Reynolds® parchment can be used for easier cleanup/removal from the pan.
Nutrition Facts
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Reviews
Read all reviews 138151 Ratings
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Most helpful positive review
3/22/2007
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 suggesti...
Most helpful critical review
6/14/2002
Overall, I found these cookies to be too dense and very oily. Don't think I'll make them again. Nobody really ate them.
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3/22/2007
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 suggesti...
10/13/2002
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...
8/10/2006
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 an...
7/13/2003
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, whic...
6/14/2002
Overall, I found these cookies to be too dense and very oily. Don't think I'll make them again. Nobody really ate them.
7/7/2003
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 coo...
4/7/2003
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 thr...
7/9/2003
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 kid...