There are some things that go well together. Macaroni and cheese. Spaghetti and meatballs. Chicken soup and matza balls.
And along with those, of course, is peanut butter and jelly. I know many adults who still admit a weakness for the classic sandwich – on white bread of course – and it’s not hard to understand. The creamy, richness of the peanut butter and the sweet fruity tang of jelly are a match made in heaven.
If you’re too much of a grown-up to still enjoy your childhood favorite, try them in this super simple and easy cookie – just four ingredients, and flour isn’t one of them, so they’re perfect for gluten-free cookies. you can use any time of jam you’d like, strawberry, cherry, grape – even apricot, but your kids might not be as appreciative then.
Peanut Butter and Jelly Cookies – Makes about 32 cookies
1 cup smooth or chunky peanut butter
1 cup sugar
1 egg
1 teaspoon baking soda
about 1/4 cup any type of fruit jam
Beat the peanut butter and sugar together until well mixed. Add the egg and baking soda and continue to beat another two minutes, until all incorporated.
Roll the dough into teaspoon-sized balls and make a small indentation in the center of each ball with your finger or bowl of a teaspoon measurement. Don’t make the indentation too deep, or you’ll risk the jam leaking out the bottom. Fill the hole with jam, being careful not to overfill.
Bake at 350 F for about 12 minutes, let sit on the sheet for about two minutes then transfer to a wire rack to cool completely.
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