It’s back to school time and as the house will soon go quiet during the days, peanut butter and jelly are probably on the minds of most mothers. Ahh…those sandwiches that you will have to start making again every day. When it becomes a bit tiresome and you might try a turkey sandwich instead, give your kids a hint of the usual in a surprising new way that will delight them. Peanut Butter and Jelly Cookies are fun for the kiddos and great for the lunch boxes. That extra dash of protein in the sugar-coated cookie will help your little ones get through the rest of the afternoon energized.
This is a simple recipe that uses a lot of peanut butter and no flour, which is perfect if you try to avoid enriched processed flour. I also used low sugar jelly to cut down on sugar consumption. So, if you’re not making these cookies for any little guys in your life, then these delicious cookies will be a wonderful punch of energy in the afternoon when things get a bit drowsy. It doesn’t hurt if you have a sweet tooth either.
1 cup peanut butter
1 cup white sugar
1 teaspoon baking soda
1/2 cup jelly (grape or a preferred flavor)
- Preheat oven to 350 degrees F (175 degrees C).
- Mix peanut butter, sugar, baking soda and egg together in a bowl until smooth and creamy.
- Roll mixture into small balls and arrange on a baking sheet 1 inch apart.
- Then press your thumb into the center of each ball.
- Bake in the preheated oven for 10 minutes.
- Cool cookies on the baking sheet for 2 minute.
- Fill the center of your cookies with a dollop of the Jelly.
- Serve and enjoy!
Use low sugar or sugar free jelly to cut down on sugar.