Prep 15 mins
Cook 15 mins
I have not tried this recipe. I got it from Tops courtesy of National Peanut Board.
- In a large bowl, combine all ingredients except jelly of choice and beat at medium-high speed with an electric mixer until the mixture forms a dough and cleans the side of the bowl.
- Scoop dough out using a teaspoon and using your palms, roll into 1-inch balls. Arrange 3 inches apart on lightly greased cookie sheet. Using the handle of a wooden spoon, make a round depression in the middle of the cookies. Spoon jelly into depressions.
- Bake in 325 oven for 15 minutes or until cookies are lightly browned. Using a wide turner, transfer cookies to wire cooling racks to cool completely. Store in an airtight container.
I was a bit taken aback to see there was no flour in this recipe and thought it might be a mistake, but then found other flourless peanut butter cookie recipes so gave it a go. I made this to use up some smooth peanut butter my husband bought (I usually like the chunky kind) but I think it was just a little too liquid as it was hard to make the dough into balls. The cookies are tasty but rather greasy and inclined to fall apart, and I think now I understand the principle of peanut-butter jelly cookies I will be able to make them using a regular cookie recipe.