Fun Fact: Today is national Peanut Butter and Jelly Day!
It would be a shame to let this day go by without indulging in the best childhood duo ever!
Of course you could take the easy route and make yourself the classic PB&J sandwich. OR you could make these amazing peanut butter and jelly cookies. I mean really, if you were already going to have a PB&J sandwich these cookies are basically the same thing. But it gives you the perfect excuse to have cookies for lunch!
These 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 I was getting ready to put the cookies in the oven and she said, “WOW! You’re really fast at baking!!” Well, not really this is just a super simple recipe…which in my opinion makes it perfect!
There are only 4 ingredients, all naturally gluten free, they take 15 minutes start to finish, and you don’t have to wait for the cookies to cool to finish them.
To Make Peanut Butter and Jelly Cookies:
Start by making basic Peanut Butter Cookies:
- 1 cup peanut butter (or any nut butter)
- 1 cup sugar*
- 1 egg
- 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).
- Once the cookies are done baking remove from oven. Without letting the cookies cool make an indention in the center of the cookie. I used a Measuring Shot Glass.
- Spoon jelly into center of cookies.
Refrigerate left over cookies. Makes 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.
How will you celebrate National Peanut Butter and Jelly Day?