I have always been a fan of peanut butter, always! In fact, I love it so much that it can often get me in trouble. My crime, over indulgence. My weapons of choice, a spoon and the jar. It
can does get messy. Hmm, maybe I should feel some shame sharing my weaknesses, but it is truth and nothing but the truth. Crunchy or Creamy, I’ve never met a peanut butter I didn’t like.
How about you? Are you a peanut butter fan? Do you hide it in the back of the cabinet behind the less appealing items to avoid eating it so often? Oh wait, me again. Oops, let’s move on before I really embarrass myself, ha!
These little cookies have a flavor combo that is reminiscent of a childhood favorite, peanut butter, and jelly. The tender “short bread” cookies have a nice mild peanut butter flavor that’s wonderful with my favorite sugar-free raspberry jam. If you prefer a different jam flavor with these cookies then, by all means, switch it for the raspberry one here. I really don’t think you can go wrong with any jam flavor, just make sure it is a sugar-free version to keep the cookies low carb.
The texture, as I said above, is tender and buttery. They can be a little more crumbly than some cookies, so take extra care as you are moving them from the baking sheet to the cooling rack or plate.
If not baked long enough or cooled completely, they will crumble easily. Another trick to keeping them firm is to store the cookies in the fridge. This will help the cookies firm up and the jelly centers stay set. I love the texture of these cookies and I hope you enjoy it as well!
For those of you that are not peanut butter fanatics like I am, don’t worry. The peanut butter flavor in these cookies is not going to slap you in the face. It is there but in a mild and gentle way. In fact, I could have stood more a peanut butter flavor myself, but my boys sadly don’t share my undying love. So, I kept it mild and they eagerly tested and approved them for this post!
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