NO-BAKE PEANUT BUTTER AND JELLY GOLDEN GRAHAMS™ COOKIES
Golden Grahams™ cereal gives PB&J a twist in this no-bake treat.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h15m
Yield 36
Number Of Ingredients 6
Steps:
- Line cookie sheets with waxed paper or cooking parchment paper. Spray large bowl with cooking spray; place cereal, peanuts and cranberries in bowl.
- Spray medium microwavable bowl with cooking spray; add peanut butter, butter and marshmallows. Microwave uncovered on High 2 to 3 minutes or until smooth, stirring after each minute.
- Pour hot marshmallow mixture over cereal mixture; stir until cereal is well coated. Drop mixture by rounded tablespoonfuls onto waxed paper. If mixture becomes hard to scoop, reheat in microwave 1 minute.
- Cool completely, at least 1 hour. Store covered in airtight container at room temperature.
Nutrition Facts : Calories 90, Carbohydrate 13 g, Cholesterol 0 mg, Fat 1/2, Fiber 0 g, Protein 1 g, SaturatedFat 1 g, ServingSize 1 Cookie, Sodium 65 mg, Sugar 8 g, TransFat 0 g
PB&J NO-BAKE COOKIES
Make and share this Pb&j No-Bake Cookies recipe from Food.com.
Provided by bmcnichol
Categories Dessert
Time 25m
Yield 36 serving(s)
Number Of Ingredients 5
Steps:
- In a bowl, combine peanut butter, butter and powdered sugar and mix.
- Add rice cereal and stir until combined.
- Roll mixture into balls.
- Place a thumbprint in each ball and place jelly in the center.
Nutrition Facts : Calories 79.1, Fat 4.6, SaturatedFat 1.4, Cholesterol 2.5, Sodium 55.2, Carbohydrate 8.5, Fiber 0.5, Sugar 6.1, Protein 1.9
PBJ SANDWICH COOKIES
Cookies made with peanut butter seem to keep getting better, especially as we learn to appreciate salty desserts. The peanut-butter-and-jelly sandwich cookie recipe here was inspired by a nearly savory PBJ dessert at Momofuku Ssam Bar a couple of years ago.
Provided by Mark Bittman
Categories cookies and bars, dessert
Time 40m
Yield 15 to 20 cookies
Number Of Ingredients 10
Steps:
- Use an electric mixer to cream together the butter, sugar and peanut butter; add egg and beat until well blended.
- In a bowl, combine flour, salt and baking powder. Add dry ingredients to wet, adding a little milk as necessary to make dough just soft enough to handle. Stir in the vanilla. Shape dough into a log about 1 1/2 inches in diameter, wrap in plastic and refrigerate for at least 2 hours or up to 2 days (or wrap well and freeze).
- Heat oven to 400 degrees. Lightly grease 1 or 2 baking sheets. Cut slices about 1/8-inch thick from chilled or frozen log. Bake until edges are lightly brown and center set, 6 to 10 minutes. Cool for about 2 minutes on sheets before using a spatula to transfer cookies to a rack to finish cooling. Sandwich flat sides of two cookies together with a heaping teaspoonful of jam; repeat using all cookies.
Nutrition Facts : @context http, Calories 312, UnsaturatedFat 8 grams, Carbohydrate 37 grams, Fat 17 grams, Fiber 1 gram, Protein 5 grams, SaturatedFat 8 grams, Sodium 48 milligrams, Sugar 17 grams, TransFat 0 grams
PB&J NUTJAMMER COOKIES
This cream cheese cookie dough holds a delicious surprise filling. These have been a family favorite for three generations. -Elisabeth Matelski, Milwaukee, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 1h5m
Yield about 2-1/2 dozen
Number Of Ingredients 9
Steps:
- In a large bowl, cream butter and cream cheese until blended. Beat in vanilla. In another bowl, whisk flour and baking powder; gradually beat into creamed mixture., Divide dough into 4 portions. Shape each into a disk; wrap separately and refrigerate 2 hours or until firm enough to roll., Preheat oven to 375°. In a small bowl, mix peanuts and jelly until blended. On a lightly floured surface, roll each portion of dough to 1/8-in. thickness. Cut with a 2-1/2-in. square cookie cutter. Place half of the squares 1 in. apart on parchment-lined baking sheets; lightly brush with egg. Place 1 teaspoon filling in center; top with remaining dough squares. Using a fork, press edges to seal. Brush tops with egg; sprinkle with sugar., Bake 15-18 minutes or until lightly browned. Remove from pans to wire racks to cool.
Nutrition Facts : Calories 163 calories, Fat 11g fat (6g saturated fat), Cholesterol 30mg cholesterol, Sodium 83mg sodium, Carbohydrate 13g carbohydrate (5g sugars, Fiber 1g fiber), Protein 3g protein.
PB&J OATMEAL BREAKFAST COOKIES
A mash-up of granola bars and peanut butter cookies -- what's not to love? These feel-good breakfast treats are packed with great ingredients like oats, peanuts, pepitas and dried strawberries.
Provided by Justin Chapple
Categories dessert
Time 45m
Yield 20 cookies
Number Of Ingredients 12
Steps:
- Position the racks in the upper and lower third of the oven. Preheat the oven to 375 degrees F. Line two large baking sheets with parchment paper.
- Combine the oats, peanuts, strawberries, pepitas, flour, baking soda and salt in a medium bowl and mix well. In a stand mixer fitted with the paddle attachment, beat the peanut butter with the sugar until smooth. Beat in the eggs one at a time. Beat in the vanilla.
- With the machine on low speed, gradually add the dry ingredients and mix until incorporated. Turn the machine off and add the strawberry preserves all at once. Mix on low speed just until the preserves are swirled into the dough, about 5 seconds; do not over mix.
- Scoop the dough onto the prepared baking sheets with a 3-tablespoon cookie scoop, making 20 cookies and leaving 2 inches between each. Press down on the cookies with a fork to flatten them slightly.
- Bake until the cookies are slightly risen and very lightly browned on the edges, 13 to 15 minutes; rotate the baking sheets halfway through baking. Let cool before serving.
PB&J BITES
These PB&J bites are fun to make and fun to eat! For a change of pace, replace the jam with Nutella and the rolled oats with sugar or crushed puffed rice cereal. -Kelly Ward, Stratford, Ontario
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 1 dozen.
Number Of Ingredients 4
Steps:
- Combine 1 cup oats, peanut butter and confectioners' sugar until well blended. Shape dough into 1-1/4-in. balls; flatten into 1/4-in.- thick circles. Place 1/2 teaspoon of jam in center of circle; wrap peanut butter dough around jam. Pinch edges to seal; shape into ball. Repeat with remaining jam and dough. Roll balls in remaining oats., Refrigerate 30 minutes on parchment-lined baking sheet.
Nutrition Facts : Calories 186 calories, Fat 12g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 91mg sodium, Carbohydrate 18g carbohydrate (9g sugars, Fiber 2g fiber), Protein 6g protein.
PB&J SANDWICH COOKIES
Double the fun and taste for kids with two cookies jammed with frosting.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h10m
Yield 18
Number Of Ingredients 5
Steps:
- Heat oven to 375°F. Make cookies as directed on pouch, using oil and egg. Cool completely, about 30 minutes.
- In small bowl, stir frosting and peanut butter until smooth.
- For each sandwich cookie, spread generous teaspoon frosting mixture on bottom of 1 cookie; spread scant teaspoon jelly over peanut butter mixture. Top with another cookie, bottom side down.
Nutrition Facts : Calories 200, Carbohydrate 28 g, Cholesterol 10 mg, Fat 1 1/2, Fiber 0 g, Protein 3 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 170 mg, Sugar 18 g, TransFat 0 g
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NO-BAKE PB+J COOKIES - HAPPY KIDS KITCHEN
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5/5 (2)Category DessertCuisine AmericanTotal Time 30 mins
- Add oats, seeds, and salt to a large bowl. Toss with your hands to combine. Add nut butter and honey. Use a spatula or spoon to mix thoroughly. The dough should be thick but not dry. If too sticky to roll into balls, add a little bit more oats. If the dough is too crumbly and dry, add a little more nut butter and mix again.
- Once dough is formed, roll heaping tablespoon-sized balls and place them on a plate. Use your finger to create a hole in the center of the ball. If the dough cracks in places, just pinch it back together to form a round cookie.
- Fill each hole with jam and drizzle the cookies with extra nut butter (optional). Place the cookies in the fridge for 20 to 30 minutes until set and easier to pick up. Store in an airtight container in the refrigerator for a week or so.
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