There is nothing better than a peanut butter cookies with a big dollop of Angie Mamma’s Pink Champagne Jelly inserted on top. Unless you drizzle white chocolate all over that cookie!!
These cookies are so easy to make and if you’re gluten-free don’t worry, I’ve got your back!!
This isn’t the dessert I would have on special occasions. This is the kind of thing I’d have for chill moments. Like, having a cup of tea in the afternoon after work, or snacking on something while watching a movie. I would say that these cookies are kind of like shortbread biscuits on the outside, but then they have that little bit of softness and chew on the inside which I think it’s perfect, so I’m glad I stuck it out when testing this recipe as it took me 5 attempts to get it right.
Yes, you read that correctly, out of all the recipes I have done, it took me 5 tries to get COOKIES right…..don’t judge. Anyway, if you’re gluten-free, fear not for there is only one very simple alteration you have to make. See below.