These six-ingredient cookies star a classic duo: peanut butter and a dollop of your favorite jam. We love them because the dough is naturally gluten-free (with no specialty flours) and comes together in just 10 minutes. Baking the dough in a mini-muffin pan transforms the cookies into elegant two-bite treats perfect for holiday parties or potlucks.
If you’re not a fan of PB&J, swap the jam for Pacific Beach Chocolate Peanut Butter Spread, Nutella, or marshmallow fluff.
PB&J Cookie Cups
Makes 16 cookies
1 cup natural peanut butter, such as Pacific Beach Organic Valencia Peanut Butter (see notes)
1 cup light brown sugar, loosely packed
1 large egg
1 teaspoon pure vanilla extract
8 teaspoons jam, such as cherry Jackie’s Jam (see notes)
Sea salt or kosher salt for sprinkling
Preheat oven to 375°.
Cream together peanut butter and brown sugar in a medium-sized bowl. Mix in egg and vanilla.
Shape dough into 16 tablespoon-sized balls. Drop balls into a mini-muffin pan lined with foil or paper cups. Use your thumb or small measuring spoon to make an impression approximately ½ inch deep in the center of each ball.
Bake for 10–12 minutes, until the edges of the cookies are lightly browned. Remove pan from oven and sprinkle cookies with salt. Allow cookies to cool in the pan.
Remove cookies from pan and fill indentations with jam. Remove wrappers before serving, if desired.
Note: Look for natural peanut butter that contains only peanuts and salt. Some “natural” varieties are made with evaporated cane juice, which will make the cookies skew too sweet.
This recipe first appeared in Edible San Diego