Did you know that today is National Peanut Butter and Jelly Day? Therefore, I think it’s a shame to let this day go by without indulging in the best childhood duo ever! Of course, you can take the easy route and make yourself a classic PB&J sandwich. OR… you can make amazing Peanut Butter and Jelly Cookies!

I mean really… if you are going to have a PB&J sandwich, why not enjoy a delicious treat that is basically the same thing? Besides, it gives you the perfect excuse to have cookies for lunch!

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Peanut Butter and Jelly Cookies are as close to instant gratification as you’re going to get with a homemade cookie. They take no time at all to whip up!

I was talking to my mom on the phone when I decided to make these. Just a moment later, I mentioned that I was getting ready to put the cookies in the oven. Mom said, “WOW! You’re really fast at baking!!” Well, I’m not, really. This is just a super simple recipe.

First of all, Peanut Butter and Jelly Cookies require only 4 ingredients. They are also naturally gluten-free and ready in just 15 minutes! How’s that for an easy recipe?

To Make Peanut Butter and Jelly Cookies start by making basic Peanut Butter Cookies:

• peanut butter – 1 cup (or any nut butter)
• sugar* – 1 cup 
• 1 egg
• Jelly

1. Mix peanut butter, sugar, and egg. Place a spoonful of dough on a baking sheet** and bake at 375 degrees F. for 5-10 minutes. Do not do the classic fork criss-cross pattern on the PB cookies (see above photo).
2. When the cookies are done baking remove them from the oven. Before the cookies cool, make an indention in the center of the cookie. I use a Measuring Shot Glass.
3. Spoon jelly into the center of each cookie.
4. Enjoy!!

Peanut Butter and Jelly Cookies

Prep Time: 15 minutes

Cook Time: 10 minutes

Total Time: 25 minutes

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Ingredients

• 1 cup peanut butter (or any nut butter)
• 1 cup sugar*
• 1 egg
• Jelly

Instructions

1. Mix peanut butter, sugar, and egg. Place a spoonful of dough on a baking sheet** and bake at 375 degrees F. for 5-10 minutes. Do not do the classic fork criss-cross pattern on the PB cookies (see above photo).
2. Once the cookies are done baking remove them from oven. Without letting the cookies cool make an indention in the center of the cookie. I used a Measuring Shot Glass.
3. Spoon jelly into the center of the cookies.

I highly recommend refrigerating any leftover cookies. Furthermore, the recipe yields approximately 12 cookies.

*I used 3/4 cup sugar because I knew the jelly would be adding some sweetness. You could even use less sugar. You can also substitute the sugar for 1/4— 1/2 cup maple syrup depending on your taste.

**To prevent the cookies from sticking to your pan, recommend lining your baking sheet with parchment paper or a Silicone Baking Mat. Click here to read a review of the baking mat that is pictured.

How will you celebrate National Peanut Butter and Jelly Day?

Anna

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