PB&J Cookies

PB&J Cookies

Esme’s got a new joke. Well, she’s actually got several. “Where does a cow go on his first date? The mooooovies! Get it? Get it, the mooooovies?” I thought that was a pretty good one, actually.  But her favourite is this: “Mom, I don’t like my new bunk bed…. I love it!” You can see how flexible this gag is and how you can use it for just about anything that requires your stamp of love. These cookies? Oh, my, we didn’t like them one bit. We loved them! And lucky me, I didn’t have to make them. As I’ve mentioned here before, we’re very lucky that our lovely baby sitter Stacey is a great baker and she and the kids whip up something most weeks. Stacey mentioned these to me a while back and I asked her if she’d make them for the site. Which isn’t so easy – baking with Julian and Esme is a bit of a production, what with making it fair and keeping Julian from eating the flour… And then to take pictures as well? It basically makes her a superstar.

They adjusted this recipe, found on The 5 Ingredient Fix, slightly. We swapped peanut butter for almond butter and left out the salt and added jam. You really want to stick to natural butters – a more commercial, whipped peanut butter wouldn’t give you the same flavour or texture. They’re so simple to make and are outrageously good. And they really do taste like a PB&J sandwich… except a lot better. No joke!

photos by Stacey Boag

PB&J Cookies

Ingredients

  • makes 18 cookies
  • 1 cup natural peanut butter or almond butter
  • 1 cup sugar
  • 1 egg, whisked
  • 1 tsp vanilla
  • 1/4 jam or jelly, approximately

Method

Preheat oven to 350 degrees.

In a large bowl, mix everything except the jelly, with an electric mixer until it is all well combined.

Use a tablespoon to scoop out the mixture and roll them in your hands to form balls.

Place them on a parchment lined cookie sheet and then use your thumb to flatten them slightly and leave a divot for the jelly.

Now use a teaspoon to put a bit of jam in each cookie's divot

Pop in a hot oven and bake for 10 minutes until the cookies are golden around the edges.

Allow them to cool on a rack


 

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5 Comments

  1. jacq
    February 16, 09:46 Reply

    Not sure what I like more about this post? The cookies or the sight of them baubles on the little lady. Will try for sure. Thank SPC!

  2. Ceri Marsh
    October 30, 14:31 Reply

    I know, crazy, right? But this recipe really works. Let me know if you try them.

  3. Mina
    November 02, 23:12 Reply

    Amazing cookies! So easy, fast and tasty. Thank you for the recipe. Love the fact that there is no flour in them. I’ll try them also with hazelnut and cashew butter.

  4. Mina
    November 02, 23:15 Reply

    Forgot to mention that we enjoyed them with cold, nutty almond milk.

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