One of the good things about working in an office is that I can feel free to indulge my baking addiction, but then unload the sugary cargo on my co-workers. Having three dozen cookies just sitting at home is too dangerous for me, and few people love/need a mid-day sugar rush more than office workers.
These came about because one of the people I work with is gluten-intolerant, and so misses out on most of the delicious catering and meeting room treats that pass through the office. I actually like these better than traditional peanut butter cookies - they're more... peanut buttery. Plus grape jelly plus a glass of milk = a comfort food trifecta. Yum.
Flourless Peanut Butter & Jelly CookiesFrom Joy the Baker's delicious recipe
Makes about 2 dozen
1 cup natural (unsweetened) peanut butter
1 cup sugar
1 teaspoon baking soda
about 1/4 cup grape jelly, or any fruit preserve you like
With an electric mixer, beat together peanut butter and sugar until well combined, about 2 minutes. Add the egg and baking soda and beat for another 2 minutes. Don't worry, the dough is supposed to be crumbly. Roll into 2-inch balls, then use your finger to make a little well in the middle of each ball. Fill each indentation with a tiny spoonful of jelly. Bake at 350°F/180°C for 10-12 minutes, until set and lightly browned. Nom nom nom.