Flourless Peanut Butter and Jelly Thumbprint Cookies
These Flourless Peanut Butter and Jelly Thumbprint Cookies are simply delightful! Soft, chewy, and gluten-free, they’re sure to satisfy your sweet tooth.
Servings: 24 servings
Ingredients
- 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
Instructions
- Begin by preheating your oven to 350°F (175°C).
- Line a baking sheet with parchment paper or lightly grease it.
- In a large mixing bowl, whisk together the eggs and vanilla extract.
- Add the smooth peanut butter to the egg mixture and mix well.
- Stir in the sugar and salt until fully combined and smooth.
- Using a spoon or cookie scoop, portion out the dough and roll into 1-inch balls.
- Press down in the center of each cookie to create an indentation.
- Spoon about half a teaspoon of raspberry preserves into each indentation.
- Bake for 10-12 minutes until edges are slightly golden.
- Allow to cool on the baking sheet before transferring to a wire rack.
Equipment
- Mixing Bowl
- Whisk or electric mixer
- Baking Sheet
- Measuring cups and spoons
- Spoon or cookie scoop
- Oven
Notes
- Use high-quality, creamy peanut butter for best results.
- Experiment with different fruit preserves for a unique flavor.
- Store cookies in an airtight container to keep them fresh for up to a week.