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Parve
Easy
1 Hour
Diets 
An iconic flavor pairing yet entirely underrated. We get so distracted by louder flavors like chocolate, cinnamon swirls, and mocha, that we forget about the simple bliss of a peanut butter cookie or better yet, a peanut butter jelly sandwich on rye. These cookies combine that nostalgia with a soft, crumbly texture. Yields 16 cookies
2/3 cup Gefen Natural Peanut Butter
2/3 cup oil
1 egg
3/4–1 cup Haddar Dark Brown Sugar (depending on how sweet you want it)
1 teaspoon vanilla extract
1 and 3/4 cups flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon cinnamon
Mix peanut butter, oil, egg, sugar, and vanilla in a bowl until cohesive. Add the flour, baking soda, salt, and cinnamon. Mix until just combined.
Using a teaspoon, scoop spoonsful of cranberry sauce and drop them into the dough. Gently fold them in so they’re evenly dispersed.
Place the dough in the fridge for one or two hours. (Don’t skip this step — it’s important!)
Preheat oven to 400 degrees Fahrenheit (200 degrees Celsius). Line a baking sheet with Gefen Parchment Paper.
Take the dough out of the fridge. Scoop two tablespoons of dough and roll to form a ball. Place balls on the baking sheet. Lightly press them down in the middle using your thumb or a fork like you would to make traditional peanut butter cookies.
Bake for 12–13 minutes. Allow them to cool for at least 10 minutes when they come out, as they will be too soft to lift.
Optional: Melt peanut putter to make it pourable and drizzle over cookies. While the peanut butter is still wet, top with chopped candied nuts of your choice.
Styling and Photography by Chay Berger. Food Prep by Leah Hamaoui.
How Would You
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I don’t like cranberry, can I skip that ingredient?
I’d suggest swapping it out for a different flavor jam you prefer.