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.
- 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
All images and content are © Kirbie's Cravings.
Preheat oven to 350°F. Line baking sheets with parchment paper. Mix everything except jam in medium bowl until smooth. Batter will be very sticky and wet.
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.
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.