Flourless Peanut Butter and Jelly Thumbprint Cookies

There’s something magical about the combination of peanut butter and jelly, especially when it comes in the form of soft, chewy cookies. Flourless Peanut Butter and Jelly Thumbprint Cookies are not only a nostalgic treat that brings back childhood memories, but they are also incredibly simple to make. With just a handful of ingredients, you can create a delightful dessert that satisfies your sweet tooth without the need for flour. Perfect for any occasion, these cookies are a delicious way to indulge while keeping things gluten-free. Let’s dive into this recipe that will surely become a staple in your baking repertoire.

Why It’s My Go-To

These Flourless Peanut Butter and Jelly Thumbprint Cookies have earned a special place in my heart. They are quick to prepare, require minimal cleanup, and are made with pantry staples that most people already have on hand. The combination of creamy peanut butter and sweet raspberry preserves creates a flavor that’s both comforting and nostalgic. Moreover, the absence of flour makes them perfect for those with dietary restrictions, and I love knowing that they can be enjoyed by everyone. Whether you’re baking for a party or just for yourself, these cookies are sure to impress.

Ingredients at a Glance

• 2 large eggs, at room temperature
• 2 teaspoons vanilla extract
• 2 cups smooth peanut butter (without added sugar)
• 1 cup sugar
• 1/2 teaspoon salt
• 1/4 cup raspberry preserves or jam

Appliances & Accessories

• Mixing Bowl: A large bowl for mixing your cookie dough.
• Whisk or Electric Mixer: To blend the ingredients smoothly.
• Baking Sheet: A lined or greased baking sheet for baking the cookies.
• Measuring Cups and Spoons: Essential for accurate ingredient measurements.
• Spoon or Cookie Scoop: For portioning out the dough onto the baking sheet.
• Oven: Preheat to ensure even baking.

From Start to Finish: Flourless Peanut Butter and Jelly Thumbprint Cookies

Step 1: Preheat the Oven

Begin by preheating your oven to 350°F (175°C). This step is crucial for ensuring that your cookies bake evenly.

Step 2: Prepare the Baking Sheet

Line a baking sheet with parchment paper or lightly grease it to prevent the cookies from sticking.

Step 3: Mix the Wet Ingredients

In a large mixing bowl, whisk together the two large eggs and two teaspoons of vanilla extract until well combined.

Step 4: Add the Peanut Butter

Next, add the smooth peanut butter to the egg mixture. Make sure to use peanut butter without added sugar for the best flavor and texture.

Step 5: Incorporate Sugar and Salt

Stir in one cup of sugar and half a teaspoon of salt. Mix until all the ingredients are fully combined and the dough is smooth.

Step 6: Form the Cookies

Using a spoon or cookie scoop, portion out the dough and roll it into balls, about 1 inch in diameter. Place them on the prepared baking sheet, spacing them about 2 inches apart.

Step 7: Create the Thumbprint Indentations

With your thumb or the back of a spoon, gently press down in the center of each cookie to create an indentation for the raspberry preserves.

Step 8: Add the Jam

Spoon about half a teaspoon of raspberry preserves into the indentation of each cookie. Be careful not to overfill!

Step 9: Bake the Cookies

Bake in the preheated oven for 10-12 minutes, or until the edges are slightly golden. The cookies will continue to firm up as they cool.

Step 10: Cool and Enjoy

Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. Enjoy your Flourless Peanut Butter and Jelly Thumbprint Cookies with a glass of milk or your favorite beverage!

Nutrition-Minded Tweaks

• Natural Sweeteners: Consider substituting refined sugar with coconut sugar or maple syrup for a healthier alternative.
• Nut Butters: Use almond or cashew butter instead of peanut butter for a different flavor profile.
• Low-Sugar Preserves: Opt for no-sugar-added fruit preserves to reduce sugar content.
• Vegan Option: Substitute eggs with flax eggs (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water per egg) for a vegan version.

Notes on Ingredients

Peanut butter is the star of this recipe, so choose a high-quality, creamy variety without added sugars or oils for the best results. For the raspberry preserves, feel free to experiment with other flavors like strawberry or blackberry for a twist. The salt balances the sweetness, so don’t skip it!

Keep It Fresh: Storage Guide

To keep your Flourless Peanut Butter and Jelly Thumbprint Cookies fresh, store them in an airtight container at room temperature for up to one week. If you want to keep them longer, consider freezing the cookies. Place them in a freezer-safe bag or container and they will last for up to three months. Just thaw at room temperature when you’re ready to enjoy!

Helpful Q&A

Can I use crunchy peanut butter instead of smooth?

Yes, you can use crunchy peanut butter if you prefer a bit of texture in your cookies. Just keep in mind that the final texture will be different, but still delicious!

What can I use instead of raspberry preserves?

You can substitute raspberry preserves with any fruit jam or jelly of your choice, such as strawberry, blueberry, or even a homemade fruit compote.

How do I know when the cookies are done baking?

The cookies are done when the edges are lightly golden brown. They may look a bit soft in the center, but they will firm up as they cool.

Can I make the dough ahead of time?

Absolutely! You can prepare the dough and refrigerate it for up to 24 hours before baking. Just allow it to come to room temperature before scooping and baking.

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See You at the Table

These Flourless Peanut Butter and Jelly Thumbprint Cookies are a testament to the idea that simple ingredients can create something truly special. Whether you’re sharing them with family, friends, or savoring them all by yourself, these cookies will undoubtedly bring joy to your table. So gather your ingredients, follow the steps, and indulge in the nostalgia of peanut butter and jelly goodness. Happy baking!