Peanut Butter and Jelly Cookie
- Level: Easy
- Yield: 12 cookies
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 176
- Total Fat
- 11
- Saturated Fat
- 2
- Carbohydrates
- 15
- Dietary Fiber
- 1
- Sugar
- 11
- Protein
- 5
- Cholesterol
- 16
- Sodium
- 118
- Total: 35 min
- Prep: 5 min
- Inactive: 15 min
- Cook: 15 min
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.