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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By Katbernardo
Massachusetts
on October 10, 2011
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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!
By jasmyne112295_1...
brandon fl, 48
on April 26, 2010
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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.
By gajateb_12446030
Port Saint Luci...
on December 16, 2009
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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!!!
Read all 26 reviews