Peanut Butter Gelt Cookies

Deborah R. Prinz
Recipe by
Deborah R. Prinz

This easy recipe incorporates and maintains the shape of the gelt on top of the cookie. Not only is the cookie delicious, it highlights the gelt.

1 cup peanut butter (crunchy or smooth; do not use old-fashioned or freshly ground)
1 cup sugar
1 large egg
Approximately 35 chocolate Hanukkah gelt (preferably organic, fair trade)
  1. Preheat the oven to 350°F. Lightly grease two baking sheets.
  2. Beat the peanut butter, sugar, and egg together.
  3. Shape the dough in rounds with flat tops the size of the gelt.
  4. Bake for about 12 minutes.
  5. Remove the cookies from the oven, cool slightly on the pan, then gently press one piece of gelt into the center of each cookie.
  6. Cool the cookies on the baking sheets for 10 minutes before transferring to a wire rack to cool completely.

Learn more about how fair trade gelt embodies Hanukkah's message, and then find additional recipes for a festive Hanukkah

Reprinted with permission from On the Chocolate Trail: A Delicious Adventure Connecting Jews, Religions, History, Travel, Rituals and Recipes to the Magic of Cacao (2nd Edition) by Rabbi Deborah R. Prinz.