Pb And J Choc Tini Recipes

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PEANUT BUTTER AND JELLY COOKIES



Peanut Butter and Jelly Cookies image

Your favorite childhood sandwich now in form!

Provided by Shelly

Categories     Cookies

Time 32m

Number Of Ingredients 11

1 cup creamy peanut butter, plus 1/4 cup, divided
1/2 cup butter, room temperature
1/4 cup granulated sugar
3/4 cup light brown sugar
1 large egg
2 teaspoons vanilla extract
1 teaspoon baking soda
1/4 teaspoon kosher salt
1 1/2 cups all-purpose flour
1/2 cup peanut butter chips, plus 1/4 more for optional garnish
1/4 cup strawberry preserves or jelly

Steps:

  • Preheat oven to 350°F. Line a baking sheet with parchment paper and set aside.
  • Reserve 1 cup of peanut butter for the cookie dough. Set aside.
  • Line a plate with wax or parchment paper. With the remaining 1/4 cup peanut butter, scoop out 3/4 teaspoon portions and place them onto the prepared plate. You will need 15 small "dollops" of peanut butter. They don't need to be exact. Place the plate in the freezer while you prepare the cookie dough.
  • In the bowl of your stand mixer fitted with the paddle attachment mix together 1 cup of peanut butter and the butter until smooth. Add in both types of sugars and mix for 2 minutes on medium speed.
  • Add the egg, vanilla, baking soda, and salt and mix for 30 seconds, until combined, scraping the sides of the bowl as necessary.
  • Turn the mixer to low and add in the flour, mixing until just incorporated. Stir in the peanut butter chips.
  • Using a large cookie scoop (3 1/2 tablespoons) portion out the dough. Remove the plate with the peanut butter dollops. Make a large well in the cookie dough. Scoop out 3/4 teaspoon of the strawberry preserves and place this into the well of the cookie dough. Top this with one of the frozen peanut butter dollops. Form the dough into a ball carefully around the peanut butter and jelly, doing your best to seal it in. Repeat the process with remaining dough, peanut butter and jelly. If working in batches, place the peanut butter scoops back into the freezer to remain firm.
  • Place the dough onto the prepared baking sheet 2- inches apart. Bake for 12 minutes, or until the edges are lightly golden and the tops start to crack.
  • Remove the cookies from the oven and press additional peanut butter chips onto the tops as a garnish, if desired.
  • Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Nutrition Facts : ServingSize 1 cookie, Calories 322 calories, Sugar 17.1 g, Sodium 213.3 mg, Fat 20 g, SaturatedFat 7.1 g, TransFat 0 g, Carbohydrate 30.7 g, Fiber 1.7 g, Protein 7.4 g, Cholesterol 29.9 mg

PB AND J MINI MUG CAKES



PB and J Mini Mug Cakes image

If your a PB and J lover, then you will love this recipe! Serve with whipped cream.

Provided by emignance

Categories     Desserts     Cakes     Cake Mix Cake Recipes

Time 15m

Yield 4

Number Of Ingredients 6

cooking spray (such as Pam®)
4 teaspoons Concord grape jelly
½ cup yellow cake mix
2 tablespoons creamy peanut butter (such as Peter Pan®)
2 cups whipped cream (such as Reddi-Whip®)
¼ cup egg substitute (such as Egg Beaters®)

Steps:

  • Spray the insides of 4 microwave-safe mugs with cooking spray.
  • Spoon 1 teaspoon grape jelly into the bottom of each mug.
  • Whisk cake mix and peanut butter together in a bowl; add whipped cream and egg substitute and whisk until batter is smooth. Divide batter evenly between the mugs.
  • Place 1 mug in the microwave and cook on high until cake is set, about 1 minute, 15 seconds. Repeat with remaining mugs. Invert each mug onto a plate to release cakes.

Nutrition Facts : Calories 230 calories, Carbohydrate 22.9 g, Cholesterol 23.3 mg, Fat 13.5 g, Fiber 0.7 g, Protein 5.6 g, SaturatedFat 5.4 g, Sodium 215 mg, Sugar 14.6 g

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