Today’s Cookie Friday cookies are easy and quick to prepare. When it comes to cookies I really try to keep it quick and simple. Most of the time ;) These Peanut Butter & Jelly Cookies are done in no time. If you are a fan of the flavor combination of sweet and salty, these are the ones you want to bake ;)
The combination of peanut butter and jelly is quite popular I think, especially on sandwiches. Here in Germany, we are still adapting to that kind of flavor combination – for some people, it is still quite adventurous ;)
Maybe it’s because we are also not used to grape jelly – which is kind of the classic combination with peanut butter I read somewhere. Well… you can definitely use other jellies and jams (in Germany it would be Gelee or Marmelade) – like strawberry jam, raspberry jam or cherry marmalade. I think they are all fine in combination with the peanut butter ;)
When making the cookies there is a chance the dough turns out quite oily. That depends on the peanut butter you use and also on the temperature of the ingredients. That is nothing bad, but the dough will be quite slippery and when you bake the cookies, there will be a lot of oil coming out of the cookies and spreading over the baking sheet – that is also ok, just not looking very nice though ;) But I will promise you, the cookies will still be delicious, crunchy on the outside and a bit softer on the inside and when filled with the jam…..mmmm just awesome! ;)
Oh yes – and they are flourless – so everyone that has problems with flour is safe here. Just as a note on the side ;)
INGREDIENTS / ZUTATEN
3/4 cup (150g) sugar
3/4 cup (160g) peanut butter
1 medium egg
2 tbsp. brown sugar
1/4 cup (80g) jam/marmalade (raspberry, strawberry, grape etc.)
150g Zucker
160g Erdnussbutter
1 Ei (M)
2-3 EL brauner Zucker
80g Marmelade (Himbeere, Erdbeere usw.)
DIRECTIONS / ZUBEREITUNG
2. Add the sugar, peanut butter, and egg to a large bowl and mix until well combined – depending on the peanut butter you use and the temperature of your kitchen, this dough can be quite oily and sticky. Make small balls (about 1 tablespoon of dough for each ball) and roll in the brown sugar until completely coated. Place on the prepared baking sheet. Use the back of a wooden spoon to create a small indentation in the center of each cookie. Bake for about 10 minutes. Take out of the oven and fill the holes in the cookies with jam/marmalade and let cool down completely.
2. Den Zucker mit der Erdnussbutter und dem Ei in eine große Schüssel geben und gut verrühren. Je nachdem was für eine Erdnussbutter ihr verwendet (und wie warm es in eurer Küche ist), kann der Teig recht klebrig und ölig sein, aber das ist ok. Kleine Bälle formen (jeweils etwa 1 Esslöffel Teig) und im braunen Zucker wälzen. Mit etwas Abstand zueinander auf das Blech setzen und dann mit dem hinteren Ende eines Holzlöffels eine kleine Vertiefung in jede Kugel drücken. Für etwa 10 Minuten backen. Die Cookies aus dem Ofen holen und in jede Vertiefung etwas Marmelade einfüllen und die Cookies dann komplett auskühlen lassen.
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Flourless Peanut Butter & Jelly Cookies
- Prep Time: 10
- Cook Time: 10
- Total Time: 20
- Yield: 14 1x
Description
Delicious P&J cookies – made without flour. Easy and quick to prepare.
Ingredients
- 3/4 cup (150g) sugar
- 3/4 cup (160g) peanut butter
- 1 medium egg
- 2 tbsp. brown sugar
- 1/4 cup (80g) jam/marmalade (raspberry, strawberry, grape etc.)
Instructions
- Preheat the oven to 350°F (180°C). Line a baking sheet with baking parchment and set aside. Add the brown sugar to a small bowl and set aside.
- Add the sugar, peanut butter, and egg to a large bowl and mix until well combined – depending on the peanut butter you use and the temperature of your kitchen, this dough can be quite oily and sticky. Make small balls (about 1 tablespoon of dough for each ball) and roll in the brown sugar until completely coated. Place on the prepared baking sheet. Use the back of a wooden spoon to create a small indentation in the center of each cookie. Bake for about 10 minutes. Take out of the oven and fill the holes in the cookies with jam/marmalade and let cool down completely.
Notes
- Enjoy baking!
