Peanut Butter & Jelly Cookies

Peanut Butter & Jelly Cookies

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These delicious little treats were inspired by the Peanut Butter Graham No-Bake Thumbprint Cookies over at Little Bitty Bakes, with one big change: they’re baked! Actually, I made two versions, one baked and one no-bake. They’re both scrumptious, but my sweetie and I both liked the baked version just a teensy bit better.

PB&J Cookies: No-Bake Version

Remember, though, that we live in San Francisco, where the temperature rarely peaks above 70F, even during this Hottest Summer on Record. If you’re in any other part of the US right now, you’re probably scorching, and the thought of turning on your oven makes you want to scream. In that case, go for the no-bake version! They truly are tasty.

I would love to try these with almond butter or sunflower seed butter. Crushing the graham crackers also gives me some ideas for other “crushable” foods that would make a good cookie base, like Rice Krispies, perhaps, though I’m not sure how much nut butter they would soak up. Guess I’ll just have to try! 😉

Peanut Butter & Jelly Cookies (baked)

With just 4 ingredients, these are incredibly easy to make and in a very short time, you’ll have a yummy batch of cookies ready to share. If you try these or a variation, I’d love to hear your results!

UPDATE 8/17/12 9:44am: I originally called these vegan because I personally don’t consider honey vegan ~ although I know many people do. So… vegan or not, they’re still yummy! 😉

Peanut Butter & Jelly Cookies

Ingredients for about 2 dozen cookies

  • 2 cups crushed graham crackers
  • 1 cup peanut butter
  • 3/4 cup honey
  • Jam / jelly / preserves in your favorite flavor

Steps

  1. Preheat the oven to 350F (or skip this step!).
  2. In a medium-sized bowl, mix together the graham cracker crumbs, peanut butter, and honey.
  3. Hand-roll into 1-inch balls with your hands, place on a cookie sheet, then flatten each one slightly. Press your thumb or index finger into the center to make an indentation.
  4. Spoon jelly into the indentation of each cookie.
  5. If you’re making the no-bake version, stick in the fridge for 1-2 hours to firm up. Otherwise, bake for 8 minutes.
  6. Let cool on the cookie sheet for 2 minutes to firm up. Enjoy!
Adjust the recipe as necessary for your needs and tastes. You can determine the nutritional content of your final product using Recipe Calculator.

Is it scorching hot right now where you live?

Do you have a favorite baked or non-baked cookie recipe? Share it! 🙂

Posted by

Writer and editor in San Francisco. Lover of all things healthy & wise. Blogger, runner, yogi, author of books available @Amazon!

2 thoughts on “Peanut Butter & Jelly Cookies

  1. So interesting that you baked them, love that idea! And now that I live in Florida, the AC capital of the world, I have no issues turning on my oven, ha! Also like the crushed Rice Krispies idea.

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