PEANUT BUTTER AND JELLY COOKIE BARS RECIPE | TRISHA ...
Provided by Trisha Yearwood
Categories dessert
Total Time 1 hours 30 minutes
Cook Time 40 minutes
Yield about 35 cookie bars
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F. Line a large (18-by-13 inch) rimmed baking sheet with parchment and spray with cooking spray.
- Whisk the flour, baking powder and salt together in a bowl.
- Combine the butter and sugar in a stand mixer fitted with the paddle attachment and beat on medium-high speed until light and fluffy, about 5 minutes.
- Add the eggs, one at a time, beating well after each addition. Beat in the vanilla. Add the flour mixture and beat on low speed until completely incorporated.
- Dab a little cookie dough under each corner of the parchment to keep it from moving. Then dollop the dough in big spoonfuls all over the parchment. Loosely cover with plastic wrap and press the dough into an even layer, filling the baking sheet. Remove the plastic wrap.
- With a tablespoon, spoon the peanut butter and the strawberry jam all over the cookie dough. Use the back of a spoon to swirl the peanut butter and jelly together, gently pushing them into the surface of the dough.
- Bake until the cookie is lightly puffed and golden brown at the edges, 20 to 25 minutes.
- Let cool in the pan before cutting into squares.
NO-BAKE CHOCOLATE-PEANUT BUTTER COOKIES RECIPE | KATIE L…
My great aunt Pat makes these cookies every year during the holidays. She always has them on hand for drop-in guests and puts them on the dessert buffet at our family Christmas Eve party. I like making multiple batches and storing them in holiday tins for gifts. Be careful, they're addictive! You might want to make an extra batch (or two).
Provided by Katie Lee Biegel
Categories dessert
Total Time 1 hours 30 minutes
Cook Time 30 minutes
Yield 30 sandwich cookies
Number Of Ingredients 4
Steps:
- Line a baking sheet with parchment. Spread a generous 1 teaspoon peanut butter onto half of the crackers and then top with the remaining crackers. Place on the prepared baking sheet and refrigerate until the peanut butter is firm, 20 to 30 minutes.
- Put the chocolate chips in a microwave-safe bowl and microwave on medium in 15-second intervals, stirring after each interval, until melted, 1 minute 15 seconds to 1 minute 30 seconds. Use 2 forks to dip each sandwich into the melted chocolate until completely coated. If the chocolate starts to stiffen, return it to the microwave. After dipping in chocolate, decorate with red or green sprinkles.
- Put the sandwich cookies back on the baking sheet. Refrigerate until firm, about 30 minutes. Store in an airtight container at room temperature for up to 1 week.
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NO-BAKE CHOCOLATE-PEANUT BUTTER COOKIES RECIPE | KATIE LEE ...
My great aunt Pat makes these cookies every year during the holidays. She always has them on hand for drop-in guests and puts them on the dessert buffet at our family Christmas Eve party. I like making multiple batches and storing them in holiday tins for gifts. Be careful, they're addictive! You might want to make an extra batch (or two).
From foodnetwork.com
Reviews 4.6
Total Time 1 hours 30 minutes
Category dessert
From foodnetwork.com
Reviews 4.6
Total Time 1 hours 30 minutes
Category dessert
- Put the sandwich cookies back on the baking sheet. Refrigerate until firm, about 30 minutes. Store in an airtight container at room temperature for up to 1 week.
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PEANUT BUTTER AND JELLY COOKIES RECIPE | DAMARIS PHILLIPS ...
From foodnetwork.com
Reviews 4.8
Total Time 1 hours 8 minutes
Category dessert
Reviews 4.8
Total Time 1 hours 8 minutes
Category dessert
- Cool and EAT!
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PEANUT BUTTER AND JELLY BLONDIES | KAREN'S KITCHEN STORIES
These peanut butter and jelly blondies take your favorite childhood sandwich and turn it into a sweet chewy treat.
From karenskitchenstories.com
Total Time 1 hours
Calories 328.01 per serving
From karenskitchenstories.com
Total Time 1 hours
Calories 328.01 per serving
- Bake for 25 to 30 minutes. Cool completely in the pan.
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NO-BAKE CHOCOLATE-PEANUT BUTTER COOKIES RECIPE | KATIE L…
My great aunt Pat makes these cookies every year during the holidays. She always has them on hand for drop-in guests and puts them on the dessert buffet at our family Christmas Eve party. I like making multiple batches and storing them in holiday tins for gifts. Be careful, they're addictive! You might want to make an extra batch (or two).
From foodnetwork.com
Reviews 4.6
Total Time 1 hours 30 minutes
Category dessert
From foodnetwork.com
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Category dessert
- Put the sandwich cookies back on the baking sheet. Refrigerate until firm, about 30 minutes. Store in an airtight container at room temperature for up to 1 week.
See details
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