Wednesday, February 29, 2012

Flourless Chocolate Peanut Butter and Jelly Cookies

I had this idea for peanut butter and jelly cookies a while back. My original vision was a thumbprint cookie with a peanut butter cookie base and a jelly filling. After I made flourless peanut butter cookies, I thought it would make a nice peanut butter cookie base.

To make them even better, I decided to use chocolate peanut butter. I originally bought the spread from Amazon, but I’ve since seen it at several grocery stores. I usually only like peanut butter in small doses, so adding the dark chocolate to it makes the spread more appealing to me.

I forgot how much the flourless cookies spread. I guess I could make them smaller so they won’t spread as much, but I think it’s pretty hopeless to make them look like regular thumbprint cookies. While these didn’t come out exactly how I envisioned, they still tasted great and the jelly remained in the middle.

I actually used jam instead of jelly because I didn’t have any jelly in the house. We don’t eat a lot of jelly or jam, so I didn’t have the traditional grape or strawberry. Instead, I used some guava jam. The solid texture of the jam made it much easier to scoop and fill the middle of the cookies.

I really liked how these came out. Chocolate peanut butter on the outside with a sweet jam treat in the middle. They were so easy to make. Something about eliminating flour seems to make recipe preparation even faster.

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Chocolate Peanut Butter and Jelly Cookies

Yield: 2 dozen

Prep Time: 10 mins

Cook Time: 10 mins

Total Time: 20 mins

Ingredients:

1 cup chocolate peanut butter
1 cup (packed) golden brown sugar
1 large egg
1 teaspoon baking soda
1/2 teaspoon vanilla extract
Jam or jelly for filling

Directions:

1. Preheat oven to 350°F. Mix everything except jam in medium bowl until smooth. Batter will be very sticky and wet. Line baking sheets with parchment paper. Scoop generous 1 tablespoon dough and place onto cookie sheet, space about 2 inches apart. Using moistened hands, shape dough on sheets to form balls. Press thumb in the middle of each ball to form a well. Place a 1/2 tsp of jam in the center of each ball.

2. Bake cookies until golden about 10 minutes. Cookies will still be very soft and not set. Leave cookies on sheet to cool and set before removing cookies from sheets.

 

4 Responses to “Flourless Chocolate Peanut Butter and Jelly Cookies”

  1. 1

    caninecologne — February 29, 2012 @ 4:16 pm

    Looks lke a fun reipe to try! I ust need to get more of the chocolate pb. I found mine at Target a while back. Not sure if it’s still there.

    • Kirbie replied: — March 1st, 2012 @ 9:51 am

      I got a 6 pack on Amazon so I’ve been trying to use them all up!

  2. 2

    Linda — March 1, 2012 @ 1:29 am

    Looks yum! How does that dark chocolate peanut butter taste? Is it a different texture/consistency?

    • Kirbie replied: — March 1st, 2012 @ 9:48 am

      The texture is pretty much the same as regular peanut butter. I like the addition of the dark chocolate to the peanut butter. It’s sort of like a reese’s peanut butter cup all blended together.

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