Flourless Peanut Butter and Jelly Cookies

These cookies got me thinking about all the different ways that I enjoy peanut butter and jelly.  You know I love a list… so here goes.
I love peanut butter and jelly:

     on white bread with the crust cut off.
     rolled up in a warm flour tortilla.
     on a toasted bagel, excluding the dreaded onion bagel.
     on a spoon.
     at midnight.
     at lunch from a plastic bag.
     with a Capri Sun.
     after a date.
     after a breakup.
     with a banana.
     without a stinkin’ banana.
     on Wednesday.
     every Wednesday.   
     from now.
     until forever.
     amen.

I could go on. and on and. on. Really… let’s cut to the cookie.

These flourless peanut butter cookies are my go-to cookie recipe.  There are only four ingredients.  This recipe is heroic.  They’re super simple, crisp little cookies.  Make a little indentation in the center of these cookies, add your favorite jam, bake em up… you’ve got peanut butter and jelly cookies.

It’s not rocket science.  It is super yumtown.  

Flourless Peanut Butter and Jelly Cookies

     adapted from The Gourmet Cookbook

     makes about 32 small cookies

     Print this Recipe!

1 cup all-natural chunky or smooth peanut butter

1 cup sugar

1 egg

1 teaspoon baking soda

about 1/4 cup any fruit preserves you fancy

Preheat oven to 350 degrees F.  Grease a baking sheet with butter and set aside.  In a mixer combine peanut butter and sugars until well combined, about 2 minutes.  Add egg and baking soda and mix for another 2 minutes.  The dough will be crumbly.  Roll into teaspoon sized balls and make a small indentation in the center of the dough ball with your pointer finger.   Fill the depression with fruit preserves.  Bake for 12 minutes, until lightly browned.  Cool on a baking sheet for two minutes, then transfer to a wire rack to cool.