Kind of sweet, kind of salty. Kind of crunchy, kind of chewy. These little drop cookies only take 6 ingredients, 1 bowl, and 10 minutes to bake.

PB&J DROPS

1 c. flour

1/2 t. baking soda

1/2 c. peanut butter

1/2 c. maple syrup or agave syrup

1/6 c. extra virgin olive oil

Trickle of milk (dairy or non)

Jam (dollops of)

Turn oven on and set to 365 degrees. Add peanut butter, syrup and oil to a mixing bowl. Mix by hand until the ingredients start to blend. If using natural PB, this can take some time. Fear not- you don’t need an entirely smooth mixture. Once you add the flour, it will start to come together.

Add flour and baking soda to the wet ingredients. Mix with wooden spoon until it starts to form clumps that are still a little dry. It will seem like it wants to form a normal looking cookie dough at this point, but will seem a little too dry to successfully do that. This is where you’ll want to trickle in a couple teaspoons of milk and mix slowly until you’ve got the right consistency.

Keep adding a little by little amount of milk until you’ve got this

Once you’ve got a nice droppable dough you can stop mixing.

Scoop onto parchment lined baking sheet. These cookies bake off quickly if you use a smaller scoop (1-2 tablespoonsish). Once scooped onto sheets, gently press to a peanut butter puck. Not skinny, but not an intact ice cream scoop. Use your favorite thumb to press into the center of these pucks. Add about 1/4 teaspoon of jam into your thumb basins.

Bake for about 10 minutes or until the bottoms and edges look like they have changed to a darker brown. The cookie may seem a little soft but they will crunch up during cooling. The jam will spread out and bubble up during baking. They calm down as they cool. Now you’ve got PB & J in drop cookie shape. Who needs sandwiches?

PB & J Drops