Well-Fed in Federal Way: Peanut butter and jelly cookies

Recipe of the week features a twist on traditional peanut butter cookies.

Peanut Butter and Jelly Cookies (makes 2 dozen)

By Vickie Chynoweth

Opening day of the Federal Way Farmers Market is Saturday, May 7. Each week, the Federal Way Mirror features a recipe using local ingredients found at the market.

Visit the Federal Way Farmers Market from 9 a.m. to 3 p.m. every Saturday through October.

For now, enjoy this final recipe of the off-season. These cookies are more moist than traditional peanut butter cookies, and are gluten and processed sugar free.


1 cup peanut butter

1/2 cup honey

1 large egg

1/4 teaspoon baking soda


Strawberry jam

Marionberry jam

Chocolate kisses


1. Line a baking sheet with parchment paper and set side. Preheat oven to 325 degrees.

2. In a large bowl mix peanut butter, honey, egg and baking soda. Using an electric mixer, beat until smooth and all ingredients are well blended.

3. Using 2 small spoons; in one spoon scoop up a small rounded teaspoon of dough and use other spoon to push dough onto prepared baking sheet. Place cookies 2 inches apart.

4. Bake cookies for 12 minutes. Remove from oven and immediately using the back of 1/2 teaspoon measuring spoon, put indent in the middle of cookie. Place your desired jam in indentation.

5. Remove cookies from baking sheet and move to a wire rack to cool. Place on serving dish when completely cooled.