Easy Flourless Peanut Butter & Jelly Thumbprint Cookies

This naturally gluten free cookie recipe is so much fun to make with your kids! Try these easy flourless peanut butter & jelly thumbprint cookies for a quick and easy dessert — or just snack on them all week, we don’t judge here.

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Welcome to the July 10, 2016 edition of Sunday Scratchups: Your weekly recipe from scratch around grocery store sales and generally affordable ingredients. This week peanut butter has been on sale at various stores, and eggs and sugar have also been pretty reasonable. So: What a great time to scratch up a batch of easy flourless Peanut Butter & Jelly Thumbprint cookies — and this fun four ingredient kid-friendly recipe is also naturally gluten free and dairy free! (Just be sure that the brand of preserves you use to fill the center is gluten free.)

This week’s recipe has been brought to you by Mr. 9, who conceived of and largely baked these all on his own (with just a little grown-up assistance with things like taking trays out of the oven). He’s been watching and re-watching a kids’ baking competition on TV lately, so when one of the kids on there made thumbprint cookies, he decided to one-up them. “Mom! Let’s make these but use that recipe you make with the peanut butter cookies, and then they’ll be like PB&J!”

Well, why the heck not? He’s a smart cookie, this one. 😉 Easy Peanut Butter & Jelly Thumbprint cookies contain just four ingredients and require no flour, no sifting, and no chilling, so you’ll have warm-out-of-the-oven cookies ready in less than half an hour and in just a few simple steps.

This is a great easy recipe to make with kids, since they can have fun rolling the dough in sugar, making the thumbprints, and dropping in the filling. (Of course, you must first check to make sure that your two tastes go well together before you begin to bake… you know, for quality assurance purposes… )

Easy Flourless Peanut Butter & Jelly Thumbprint Cookies

Ingredients

1 cup granulated sugar, plus more for rolling
1 cup creamy peanut butter
1 egg
1/2 cup raspberry preserves

Directions

Wash your hands well, then mix sugar, peanut butter, and egg together in a large bowl. Stir raspberry preserves in a separate small bowl until smooth, to avoid chunks in your fruity filling. Pour some granulated sugar on a plate, then roll your peanut butter dough into balls and roll each in sugar. Arrange your cookies on a greased baking sheet (or use silicone baking mats), then use your thumb to press a well into the center of each. (If the edges crack, just gently press the dough back together.) Fill the center of each cookie with raspberry preserves, then bake at 350 degrees for 14 minutes, or until bottoms are brown.

Note: We baked ours on two separate cookie sheets and swapped oven racks and flipped pans around halfway through. This is a crumbly cookie and the tops won’t get especially brown, but they’re cooked through when the bottoms are browned. Let cool slightly before removing from baking sheets.

A great PB&J dessert for both kids and grown-ups!

Just like your favorite peanut butter & jelly sandwich… only better. You can swap out for a different flavor of preserves if you prefer, but the slightly tarter raspberry matches really well here with the sweetness of the peanut butter cookie. I wouldn’t recommend using something like grape jelly, though; go with real preserves for this recipe.

Hungry yet? Store tightly covered and eat within a couple of days. Not a problem, probably…

Flourless Peanut Butter & Jelly Cookies, printable recipe

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Easy Flourless Peanut Butter & Jelly Thumbprint Cookies

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This is a great easy recipe to make with kids, since they can have fun rolling the dough in sugar, making the thumbprints, and dropping in the filling.

Course Dessert

Total Time 30 minutes minutes

Author Rachel Singer

Ingredients

• 1 cup granulated sugar (plus more for rolling)
• 1 cup creamy peanut butter
• 1 egg
• 1/2 cup raspberry preserves

Instructions

• Wash your hands well, then mix sugar, peanut butter, and egg together in a large bowl.
• Stir raspberry preserves in a separate small bowl until smooth, to avoid chunks in your fruity filling.
• Pour some granulated sugar on a plate, then roll your peanut butter dough into balls and roll each in sugar.
• Arrange your cookies on a greased baking sheet (or use silicone baking mats), then use your thumb to press a well into the center of each. (If the edges crack, just gently press the dough back together.)
• Fill the center of each cookie with raspberry preserves.
• Bake at 350 degrees for 14 minutes, or until bottoms are brown. 
• Let cool slightly before removing from baking sheets.

Notes

We baked ours on two separate cookie sheets and swapped oven racks and flipped pans around halfway through. This is a crumbly cookie and the tops won’t get especially brown, but they’re cooked through when the bottoms are browned. Naturally gluten free and dairy free! 

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