Sweet Tooth Tuesdays – PBJ Cookies

Here’s my little spin to the traditional thumbprint cookies. instead of it just being a regular cookie with some jam, I decided, why not make it taste like PB&J!

I used gluten-free flour for this recipe. Gluten free flour actually tastes more like toast than regular flour, which was pretty much the only reason I decided to use it over regular white flour. Gluten free flour is also higher in protein, making these cookies healthier and more filling.


  • 1 cup natural peanut butter (must not contain sugar)
  • 1/2 cup sugar (white or brown, your choice)
  • 1 cup flour (I used gluten free flour, but regular flour can be used)
  • 1 egg
  • 2 tsp vanilla extract
  • 1/4 tsp cinnamon
  • pinch of salt
  • your choice of jam (I used my roommate’s mom’s homemade strawberry rhubarb!)


  1. Preheat oven to 350F. Line a bake tray with a silicone baking sheet or parchment paper.
  2. In a small bowl, combine flour, sugar, cinnamon and salt.
  3. In a larger bowl, mix peanut butter, eggs and vanilla extract together.
  4. Slowly mix dry ingredients into the bowl with wet ingredients. Using a spatula, make sure everything is evenly mixed. (you might need to get your hands in there.) The texture should be crumbling but hold it’s shape when you pack it together.
  5. I used a spoon to mold my peanut butter cookies, make sure that you pack it in really tight that’s how they hold their shape. Place onto baking sheet. Leave a little room between the cookies, these cookies will not melt or change shape much during baking. Bake for 8-10 minutes, or until they are firm/dry.
  6. Take the cookies out of the oven and turn off the oven. On top of each cookie, place a small spoonful of your jam of choice. Once that’s done, put the tray back into the still-warm oven for another 5 mins. This will allow the jam to slowly dry out and caramelize.
  7. Let them cool complete and they’re ready to serve!


Let me know what you guys think in the comments!


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