Ingredients for the cookies:
- 1 cup creamy or crunchy peanut butter
- 1/2 cup white granulated sugar
- 1/4 cup light brown sugar
- 1 egg
- 1 teaspoon baking soda
- 1 quart strawberries or any type of berry (I also added some blueberries that were about to go bad)
- 1/3 cup water
- 1/4 cup white granulated sugar
For the cookies: Preheat the oven to 300 F. Grease a couple of cookie sheets and set aside. In a medium-sized bowl using an electric hand mixer, cream the peanut butter with the sugars until well combined. Add the egg, mixing until combined, followed by the baking soda. Make small balls of the mixture, place them on the cookie sheet, and push a small indent in the top of the cookie (don't push down to far or the middle of the cookie will fall out). Spoon some jelly into the indent and place the cookies in the oven. Bake until the cookies are golden brown, about 10-12 minutes. Let the cookies cool before taking them off the sheet
The cookies will spread out as they cook and the jelly will thicken so a little ball of mixture produces a pretty big cookie. I also let my cookies cool in the refrigerator after I put them on the cookie sheet while the jelly was cooling. This helped the jelly stay in the indent instead of seeping out. Makes about 18 cookies.
I bet you can't tell they're wheat free! Enjoy!