Reviewed: Nov. 21, 2009

Very yummy! I've made this recipe of cookies before but I should've read some of the reviews before attempting the jelly part.... I ruined the first batch by making the dent too deep.

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Heidi

Cooking Level: Intermediate

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Reviewed: Oct. 1, 2009

Made with half splenda just because. They turned out yummy. Half the dough I added chocolate chips and didn't use the jelly. Both ways were delicious.

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CECOJR

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Reviewed: Sep. 30, 2009

These are great! I found putting them on a silpat sheet kept bottoms from burning. I made these last night when my son informed me it was one of his teacher's birthday today. You always have these ingredients on hand. I used half grape and half strawberry jelly and my son and husband both preferred the grape.

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JennyGlade

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Reviewed: Aug. 9, 2009

Great cookie! Got rave reviews at the party i brought them to. Definitely let them sit a few minutes and then let them cool as much as you can before transferring them to any kind of container, i thought mine weren't cooked enough but they just needed to set.

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analisemae

Cooking Level: Intermediate

Home Town: Harpersfield, New York, USA

Living In: High Point, North Carolina, USA

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Reviewed: Jun. 3, 2009

I think these cookies are perfect just the way they are!! I love PB&J and these cookies are the perfect dessert form.

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jPre

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Reviewed: May 5, 2009

These are one of my favorite cookies. If you like peanut butter and jelly you will love these cookies. I have made them many times and everyone always raves over them.

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lizel

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Reviewed: Apr. 22, 2009

these cookies are amazing!!! i really liked the gooeyness (yet manageable) of it all!!! my suitemates munched them up like crazy. they are super easy. i added a spoonful of honey for more moistness.

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superheroxnerd

Cooking Level: Expert

Home Town: Woodland Hills, California, USA

Living In: San Diego, California, USA

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Reviewed: Apr. 2, 2009

This recipe tastes really good. When cooking them, I found I needed to cook them for about 11 minutes. It is also kep to leave them on the cookie sheet to cool significantly before transferring them to a cooling rack. I'll make them again!

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H2Mommy

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Reviewed: Mar. 16, 2009

These cookies are so easy to make and they are good also. It's nice to be able to make a sweet treat with just a bowl and spoon, no mixer needed. I used grape, strawberry and peach for the filling. I also rolled into 1-1 1/2 inch balls, slightly flattened on cookie sheet then pressed thumbprint, then filled. Thanks!

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Cat Lady Cyndi (cyndi gephart)

Cooking Level: Expert

Home Town: Trenton, New Jersey, USA

Living In: Levittown, Pennsylvania, USA

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Reviewed: Feb. 27, 2009

I didn't have an issue with the cook time but I know my oven runs a bit hot. 8 minutes made mine perfect. 1 batch gave me 24 cookies. I did use jam instead of preserves and the got a little mushy in the center and spread. Next time I will have preserves on hand. Super simple and tasty!

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Kangal Gal

Cooking Level: Expert

Home Town: Palmerton, Pennsylvania, USA

Living In: Laconia, New Hampshire, USA

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Reviewed: Feb. 22, 2009

I shipped these cookies to my son-in-law in Iraq. He and his buddies loved them. All they said was, "Send more!!". The cookies shipped with no problems. I've used home-made elderberry jelly and home-made apple butter, in addition to various store bought jellys and jams.

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Ralph B

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Reviewed: Dec. 23, 2008

a different kind of cookie, perfect for kids! my 15 month old son 'helped' me make these and we had a great time. plus, they taste like a peanut butter and jelly sandwich (we used grape jam)

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rachel

Cooking Level: Intermediate

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Reviewed: Nov. 25, 2008

These turned out excellent. They are rich and sweet. The cooking time was off though. Istead of 8-11 minutes, I baked them 15-17 minutes.

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Tracey

Cooking Level: Intermediate

Home Town: Damascus, Maryland, USA

Living In: Stuart, Florida, USA

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Reviewed: Nov. 8, 2008

These cookies were sooooo good. I made them at work and everyone was crazy about them. I tripled the recipe and got about 28 cookies out of it. They are very very soft so I suggest refrigerating the dough for at least 20 minutes or so before cooking. Also, it took a little more time to cook, about 17-20 minutes is perfect. I used blackberry jam and they were delicious. Very easy to make, will definatly make again.

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melanieAR13

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Reviewed: Aug. 29, 2008

This recipe was simple and fun! My family loved the final product!

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KellyBettyCrocker

Cooking Level: Intermediate

Living In: Enfield, Connecticut, USA

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Reviewed: Aug. 11, 2008

I enjoyed the taste of the cookie, but, it took me longer to get them to be fully cooked. I am unhappy with the cook time, I was hoping that I would only have to cook them for the 8 minutes, but it ended up being close to 20 minutes at the 350 degrees.

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descenzofamily

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Reviewed: Jun. 27, 2008

I thought they were great. My kids didn't love them ironically. I used a thick strawberry preserve first and they looked great. I just pulled out my second batch where I used a runny grape jam and it went everywhere. A thicker preserve is better.

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BETTYTAMS

Cooking Level: Intermediate

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Reviewed: May 20, 2008

These cookies are great, but I've made a few changes. I used 1/2 cup white sugar, and 1/2 cup brown sugar. Put mixture in the fridge for 30 mins to firm up. Roll dough into small balls and put on cookie sheet. Make indentation in balls like you would thumbprint cookies. The dough will crack a bit, but you can easily fix them before baking. I baked them 15-17 minutes and my son-in-law who has Celiac loves them as does my husband.

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NANCY 1298

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Reviewed: May 15, 2008

Mine turned out perfect ! The only change I made was to roll the dough in a bit of sugar befor placing it on the cookie sheet and adding the jelly . This helped to harden them up a bit but the inside is still gooey and delicious !

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