Peanut Butter and Jelly Cookie

Total Time:
35 min
Prep:
5 min
Inactive:
15 min
Cook:
15 min

Yield:
12 cookies
Level:
Easy

Ingredients
  • 1 cup smooth peanut butter
  • 1/2 cup light brown sugar
  • 1 teaspoon baking soda
  • 1 large egg
  • 1/4 cup raspberry jam
Directions

Preheat oven to 325 degrees F.

Lightly grease a cookie sheet with butter. Combine in a medium mixing bowl 1 cup smooth peanut butter, brown sugar, baking soda, and egg. Roll into 12 balls and evenly space on the cookie sheet. Slightly press cookies down and make a small indentation with index finger. Place 1 teaspoon jam in the indentation. Bake cookies for 15 minutes. Let cool on the pan for 5 minutes and transfer to a wire baking rack to cool completely.


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    I think these are the easiest cookies I have ever made and they are tasty too, great with a glass of milk. Great cookies to let the kids help you with!
    I just got done making these cookies and they are great!!!!
     
    idk what your people are talking about?
     
    and to aviod them falling apart just put them in the freezer for about 15 mins.
    I read other reviews of this recipe and don't understand why so many had problems, if you follow directions it is fail proof. First I used a non-stick pan liner on the cookie sheet (so no sticking problem), secondly if you don't make the thumb indention real deep the cookie isn't going to be soft and thirdly if you follow directions about timing of baking and removing etc. they should not fall apart. This was very similar to another peanut butter recipe that I have used in the past were ingredients were only 1 egg, 1 c peanut butter and 1 cup of sugar however because you are using less sugar and baking soda you get a nice rise on the cookie and they are not sickening sweet. I was very pleased with the results I had. Delicious cookie, Rachel!!!
    This is missing the vanilla extract and granulated sugar. Someone should fix this before another person messes up another batch of cookies.
    I've made the Peanut Butter and Jelly Cookies as the recipe appears on Rachel's site (http://www.rachaelraymag.com/recipes/dessert-recipes/pennys-pbj-cookies/article.html), and they are awesome. Unfortunately, this recipe seems to be missing the flour and other ingredients...? If you want a good PB&J cookie recipe, though, check out the one on Rachel Ray's website--don't let her name on this recipe deter you from trying the other! :-)
    These cookies turned into fist sized saucers in the oven. Completely flat and I couldn't get them off the sheet without making them into crumbled balls of dough. Won't try again.
    This is very similar to another recipe I use all the time, except that it calls for 3/4 cup of brown sugar, chocolate chips and chopped peanuts. Form into balls as tight as you can, then flatten slightly after you put them on the pan. They are amazing!
    my dog was eating because it made me sick and i had diarea so i gave i to my dog he died a short time later from cancer. but im sure these cookies gave it to him
    I bake often, especially cookies and I tried this recipe as a change from the regular Peanut Butter Kiss cookies. For Christmas I bake 5-10 different varieties and this one was terrible. I wondered how it would stay together without any flour at all. It was a good question because they did NOT stay together. I followed the recipe exactly, and I wonder if Rachael ever made them because if she did she would have seen that they won't even come off the sheet. I wish I had read the other reviews before I wasted ingredients.
    I don't believe I did anything wrong but something was missing from the cookie it probably may need some sugar instead of just the brown sugar. Also the jelly caused my cookies to melt...strange but true they melted in the oven and the part the jelly was on (aka the center) turned to goo...my heading is hmmm because I may have done something wrong otherwise sadly this was a failed cookie for me.
    i didnt this recipe n it turned out pretty good. the peanut butter i used was refrigerated so i think that help contain any messes. i also added a small handful of flor 2 pinches of salt and rolled the dough in sugar. but is was super yummy n there really was no mess
    I did not do the jelly part and just let the cookies be peanut butter cookies. My husband, kids, and myself just Love them like that. I bet Rachael didn't even know about them being gluten-free! My husband has celiac sprue and this was wonderful to come across for a treat for him.
    they came out ok but there was something missing and the cookies were not completly solid they kept on breaking
    I really didn't like at all! I tried because with so little ingredients it seems to be so easy, but does not hold together, and the taste is not worth of making.
    I figured out how to make these delicious cookies work. The first time around the cookies all fell through the middle and were very sticky. My solution: FIRST refrigerate the dough for an hour. The dough is then just firm enough to keep the cookie from flattening out during baking. To handle the sticky dough wet your fingertips and use a spoon. I kept a small cup next to my bowl and dipped my fingers in it every few cookies to keep it slippery and less messy. I formed the dough into balls, made a slight indentation (also wet finger) and added just about a 1/2 teaspoon of strawberry jelly. Oh soo good!!! If the tips had been in the original recipe I would have given this 5 stars.
    it was delicious! i substituted some ingrediants and it still tasted great, couldn't even tell the difference. tasted just like a pb&j without the extra carbs.
    Great easy recipe for peanut butter cookies, with or without the jelly.
    They didn't look to pretty, but they sure did taste good! Everyone loved them. However, the bottoms of some did fall out. The jelly made them a little weak.
    One look at this recipe and - well, you don't have to be Alton Brown to figure out that the mixture wouldn't hold together without flour. The addition of baking soda puzzled me, since without flour there's nothing to leaven. As far as adjusting for altitude, the effect of high altitude is that baked goods rise more quickly so you should reduce the amount of leavening and raise the oven temp by 25 degrees. If I had gotten to the point where the mixture wasn't holding together, I'd have looked up any recipe for PB cookies and added the other ingredients. Don't blame yourselves or the altitude. It's the recipe.
    I thought I did something wrong after mixing them. They just looked like a big blob in the bowl. But after cooking and letting them cool they looked like a real cookie, and the kids went nuts over them.
    This recipe uses few ingredient (NO FLOUR), is super simple and tastes great. I also did some without jelly and when fresh out of the oven, add some mini chocolate chips - let melt, then spread evenly over the top.
    I can't imagine what I could've done wrong...but I will never even try again. Nasty. This was the first recipe of Rachael's that I HATED. They were blobs of yuck on the pan. Didn't look like a cookie. Didn't taste like a cookie.
    I made the peanut butter and jelly cookies with my son. I think they need some flour or something to hold them together because they're kind of messy. They don't taste very good either. My mother didn't even like them, and she'll eat just about anything that has sugar in it. I think I could taste the baking soda in them also. They had a funny "bite" to them. I will not make them again.
    very easy and fast...yummy soft cookie perfect for the kids
    these were delisious, but they were too messy when i was making them, so i rolled the dough in granulated sugar, which made them crunch on the outside and gooey on the inside. also, i did not fill them with jelly-when i did they were too sweet.
    I thought these were pretty good. I think that the altitude here created a little problem because the cookies didn't keep their shape. However, they tasted really good! I liked not having to add flour and oil. Very peanut-buttery-- I'll try omitting the jam and making it into a regular peanut butter cookie next time and try to adjust the recipe for my altitude.
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    Recipe courtesy of Food Network Kitchen