Peanut Butter and Jelly Cookies

I’m keeping this post just like the recipe for these Peanut Butter and Jelly Cookies; short and simple.

Life has gotten busy in the last week (let’s face it, it was already busy; now it’s sleep deprivation busy). I’ll fill you in on all the details soon, or if you can’t wait that long check out this Facebook post for a sneak peek. In the mean time I wanted to share with you this simple, quick and tasty recipe.

In Australia we would call these cookies Peanut Butter and Jam Cookies, but I have succumbed to the SEO Gods and gone with the Americanised ‘Jelly’. It can get a bit confusing (not as bad as the different meanings of thong though!) but our Jam is the American Jelly, and our Jelly is their Jell-O. DO NOT put Jell-O/Aussie Jelly in these cookies; stick to your favourite fruit spread. I have made my own Sugar free Berry Jam but a Chia Jam or a commercial Jam would also work. Can’t do peanut butter? Just swap it out for another nut or seed butter.

We made these cookies in a few different sizes and found that the smaller Peanut Butter and Jelly Cookies worked the best. The ratio of cookie to jelly/jam meant that you got a bit of each in every bite. I found that the fruity centre got eaten out of the middle of the larger Peanut Butter and Jelly Cookies and I was left cleaning up a trail of cookie crumbs. Enjoy the simplicity of this recipe!

Print Recipe

Peanut Butter and Jelly Cookies

A simple cookie that's full of the classic PB'n'J flavour!

Prep Time10 mins

Cook Time14 mins

Total Time25 mins

Servings: 14

Author: Lisa@mummymade.it

Ingredients

INGREDIENTS

Peanut Butter and Jelly Cookies

• 1 Cup Peanut Butter I used all natural Peanut Butter; other nuts and seed butters can be substituted
• 2 Tablespoons Maple Syrup
• 1 teaspoon Vanilla Extract
• 1 teaspoon Bicarb Soda
• 1 Egg
• 1/2 Cup Jam see below for Sugar Free Jam recipe or use commercial Jam

Sugar Free Jam

• 2 Cups of Strawberries or Raspberries; diced frozen is fine
• 2 Tablespoons Maple Syrup or Honey optional depending on the sweetness of the berries
• 2 Tablespoons Water
• 2 teaspoons Gelatine

Instructions

INSTRUCTIONS

Peanut Butter and Jelly Cookies

• Preheat the oven to 175C/350F. Line and grease 2 baking trays.
• Place all the ingredients (except the jam) in a mixing bowl and stir until combined.
• Place spoonfuls of cookie dough on the baking trays and flatten slightly into circles using a spoon. Do not make the cookies too large as then the ratio of jam to cookie will be wrong. You should make approximately 14 smaller cookies or 8 large ones.
• Place 7 smaller cookies on each tray as the cookies will spread slightly. Make a small indendation in the centre of each cookie and fill with 1-2 teaspoons of Jam.
• Bake (1 tray at a time) for 12 to 14 minutes. Judge the cookies readiness by the firmness of the bottom of the cookie).
• Allow the cookies to cool on the tray before serving.

Sugar Free Jam

• Place the berries and maple syrup in a saucepan over medium heat.
• Bring to boil, stirring constantly.
• In a small bowl, add the gelatine to the water and allow to sit for 3 minutes.
• Once boiling, reduce heat to medium and add the gelatine mixture.
• Whisk to combine and allow to simmer for 8 minutes, or until the fruit has broken down.
• To make a smoother jam, use a masher or a food processer.
• Store in fridge for at least 4 hours to set before using.

Notes

In Australia we call spreadable fruit Jam and the wobbly stuff Jelly. In the USA our Jam is Jelly and our Jelly is Jello. Confused? So I am!!