Uncle Mac's Peanut Butter and Jelly Cookies

Uncle Mac's Peanut Butter and Jelly Cookies

125
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"Soft, tasty peanut butter cookies with a touch of jelly on top. No flour needed."
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Ingredients

30 m servings 207 cals
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Original recipe yields 12 servings

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Nutrition

  • Calories:
  • 207 kcal
  • 10%
  • Fat:
  • 11.3 g
  • 17%
  • Carbs:
  • 23.2g
  • 7%
  • Protein:
  • 5.9 g
  • 12%
  • Cholesterol:
  • 16 mg
  • 5%
  • Sodium:
  • 106 mg
  • 4%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Preheat oven to 350 degrees F (175 degrees C).
  2. In a medium bowl, mix together peanut butter, sugar, egg, and vanilla until well blended. Drop by teaspoonfuls onto ungreased cookie sheets. Use a fork to make a criss-cross pattern on the top. Make a small hole in the top of each cookie using the handle of a wooden spoon. Fill the holes with preserves.
  3. Bake for 8 to 11 minutes in preheated oven. Allow to cool for a couple of minutes on the cookie sheets before transferring to wire racks to cool completely.

Reviews

125
  1. 134 Ratings

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Most helpful positive review

This recipe DOES work. It is my husbands favorite cookie now. It is a little more fudgey than cakey - but totally awesome (besides what can you expect when you omit the flour). Three suggesti...

Most helpful critical review

Overall, I found these cookies to be too dense and very oily. Don't think I'll make them again. Nobody really ate them.

This recipe DOES work. It is my husbands favorite cookie now. It is a little more fudgey than cakey - but totally awesome (besides what can you expect when you omit the flour). Three suggesti...

These are the greatest cookies! I have found that using the back of a 1/8 teaspoon I was able to form a great dimple for the jelly filling. I have been making them since last christmas and was...

One big tip: double, double, double the recipe or else you won't have enough to go around or for a decent batch. These are definitely 8 min. cookies, no longer. And adding jelly is too hard an...

These were a hit at a party I attended, and I was asked many times for the recipe. When I made them, I doubled the recipe, and used Splenda (sugar substitute) in place of half of the sugar, whic...

Overall, I found these cookies to be too dense and very oily. Don't think I'll make them again. Nobody really ate them.

We have an Uncle Mac in the family also but he sure can't make cookies as yummy as these. *lol* These cookies are great! We've made it a few times already because it disappears fast and the kid...

These were very good, but don't press down too hard when making the criss cross pattern. My first batch was too thin and I ended up with flat little peanut butter donuts and the jelly melted thr...

I made these for a bon voyage party for my father who has celiac disease (he can't have any gluten). He is always looking for new things to eat in the sweets department because he doesn't have m...

These cookies are great! With and without peanut butter...they are soft, and very, very chewy. Some things I suggest are: Only use about half a cup of sugar..It's VERY sweet! And do not over coo...