Mr. McC and I just love peanut butter.
Sometimes when he's hungry, he'll have peanut butter and bread as a meal. No jelly. No joke.
One of my favorite weekend snacks is a tortilla with chunky peanut butter spread on it, then microwaved for 15 seconds. Sprinkle with cinnamon sugar, roll up, and enjoy. Mmmm.
Ultimately, there is just nothing more nostaligic to me than a good pb&j sandwich. With crusts or without, it's a marriage made in heaven.
Ok, maybe a Bomb Pop is a close runner up in the nostalgia department. Those takes me back too.
When I saw this flourless pb&j cookie recipe I just couldn't resist.
1 cup all-natural chunky or smooth peanut butter
1 cup sugar
1 teaspoon baking soda
About 1/4 cup any fruit preserves you fancy
Preheat oven to 350 degrees. Grease a baking sheet with butter and set aside. In a mixer combine peanut butter and sugars until well combined, about 2 minutes. Add egg and baking soda and mix for another 2 minutes. The dough will be crumbly.
Roll into teaspoon sized balls.
Make a small indentation in the center of the dough ball with your pointer finger.
Fill the depression with fruit preserves.
Bake for 11 minutes, until lightly browned. Cool on a baking sheet for two minutes, then transfer to a wire rack to cool.
These crumbly little cookies are delicate, especially when hot, so handle carfully. But they are oh so delicious.
The cookies only need about 10 minutes in the oven, then they finish cooking nicely on the baking sheet.
There's just enough jam to give these a hint of pb&j, but it's mostly a yummy peanut butter cookie.