Peanut Butter And Jelly Biscuit Treats Recipes

PEANUT BUTTER AND JELLY BISCUIT BAKE

Steps:

• Preheat oven to 400F.
• Line the bottom of a greased 8 inch square baking dish with 5 biscuits. Flatten and stretch the biscuits a bit to make them cover more of the pan.
• Spread the peanut butter on the biscuits.
• Spoon the jelly on top of the peanut butter.
• Flatten and stretch the remaining 5 biscuits and place them on top to form five sandwiches.
• Bake for 22-24 minutes until biscuits are nicely browned.
• Allow to cool for a few minutes before dusting with powdered sugar and serving.
• Enjoy!

PEANUT BUTTER AND JELLY BISCUITS

Steps:

• Bake desired amount of biscuits according to package instructions. Let cool slightly. Slice in half horizontally.
• Spread 1-2 tablespoons of peanut butter on one half. Spread 1-2 tablespoons of jelly on top of peanut butter. Place other biscuit half on top.
• Repeat with remaining biscuits. Serve immediately.

PEANUT BUTTER AND JELLY BISCUITS

Steps:

• Preheat oven to 425 degrees F. and line a baking sheet with parchment paper.
• In a mixing bowl, combine the flour, baking powder, salt and baking soda. Using a fork, press the cold butter or coconut oil into the flour mixture until it is the texture of coarse crumbs. You want to see small pieces of butter in the flour.
• Separately, whisk together the coconut milk, peanut butter and sugar. Make a well in the center of the flour mixture and pour in the wet mixture. Using your fork, gently combine the wet with the dry until it begins to combine but still crumbly.
• Pour the crumbly dough onto a lightly floured surface and gently knead the dough together into a ball. You want to work with this dough as little as possible so the baked biscuits are light and flakey.
• Press the dough lightly into a circle around 1 inch thick and spread the strawberry jelly all over the dough, leaving a 1/2 inch around the edges clean. Fold the dough in half, trapping the jelly in the center, and gently press down the dough again to around 1 inch thick again.
• Dip a 2-3 inch round cookie cutter into flour then gently into the dough. Transfer the cut biscuits to the baking sheet. You can also cut the biscuits into triangles with a knife dipped in flour. Press together unused dough and repeat cutting procedure.
• Brush the melted butter or coconut oil on top of the biscuits and sprinkle with coarse sea salt.
• Bake for 12-14 minutes, until the biscuits are golden brown.
• Serve warm or room temperature with more peanut butter and strawberry jelly.

PEANUT BUTTER AND JELLY COOKIES

Steps:

• Preheat the oven to 350 degrees F.
• In a medium bowl, whisk the egg and sugar together until thoroughly combined. Add the peanut butter and vanilla extract, and stir to combine. The batter will be thick at this point, now it is time to scoop.
• Using a scant 1 tablespoon portion, drop the batter onto a parchment-lined baking sheet. Spray a small offset spatula with cooking spray and press the balls down until they are 1/3-inch thick; press a little more deeply in the center. Fill each with 1/4 teaspoon of the grape jelly and spread it in a thin layer.
• Bake until golden brown, 15 to 18 minutes. Let the cookies cool; this part is really important, because it is when the cookies firm up and get their perfect cookie crunch.
• Cool and EAT!

PEANUT BUTTER AND JELLY COOKIE SANDWICH

Steps:

• For the cookies: Preheat the oven to 325 degrees F and line 2 baking sheets with parchment paper.
• Whisk together the flour, baking soda, baking powder and salt in a medium bowl and set aside.
• In the bowl of stand mixer, cream together the butter and chunky and smooth peanut butters. Add the brown and granulated sugars and beat for 3 minutes. Add the eggs 1 at a time, beating for 1 minute after each addition. Add the flour mixture and mix until just combined.
• Put some granulated sugar in a bowl. Scoop 1/4-cup balls of dough into the bowl, roll the dough in the sugar and transfer to the prepared baking sheets, pressing each cookie flat with a fork. Bake until the edges are golden brown, 8 to 11 minutes. Let cool completely before filling with frosting.
• For the raspberry cream cheese frosting: Cream together the cream cheese, butter, jam and salt in a bowl with an electric mixer. Add the powdered sugar and beat until soft and creamy.
• Spread approximately 2 tablespoons of frosting on one side of a cookie and sandwich together with another cookie. Repeat with the remaining ingredients.

PEANUT BUTTER & JELLY DONUT HOLES RECIPE BY TASTY

Steps:

• Cut each biscuit into 4 equal sections and roll each into a small ball between your hands.
• In a medium saucepan over medium-high heat, heat oil to about 350˚F (180˚C).
• Fry doughnut holes in batches for 3-5 minutes, or until golden on all sides.
• Allow doughnut holes to cool and prepare jelly in piping bag with small circular tip.
• Inject each doughnut with roughly 1 teaspoon of jelly, or until filled.
• In a small bowl, combine melted butter, peanut butter, and powdered sugar. Whisk together until smooth.
• Dip each hole into the glaze, or warm the glaze slightly in the microwave and pour over each hole.
• Allow glaze to set.
• Enjoy!

PEANUT BUTTER & JELLY FRITTERS RECIPE BY TASTY

Steps:

• On a lightly floured surface, roll each biscuit into a 5-inch (12.7 cm) circle.
• Spread the peanut butter in the center of 2 biscuits and add the jelly to the center of the remaining 2 biscuits.
• Use a pastry brush or your fingers to lightly dampen the edges of the biscuits with water; then fold the peanut butter biscuits over the jelly biscuits and press the edges together to seal well.
• Use a 4-inch cutter to punch out the center of the biscuit sandwiches, making sure the edges are still sealed well. Discard the dough scraps.
• Refrigerate the sandwiches for 30 minutes.
• Melt 1 tablespoon of ghee in a medium nonstick skillet over medium-low heat. Add the sandwiches and cook for 4-5 minutes, until golden brown and crusty. Flip, add the remaining butter, and cook for 3-4 minutes more, until golden brown and crusty.
• Dust with powdered sugar before serving.
• Enjoy!

PEANUT BUTTER AND JELLY COOKIES

Steps:

• In a mixing bowl, cream shortening peanut butter and sugars. Beat in egg. Combine dry ingredients; gradually add to creamed mixture.
• Cover and chill for 1 hour.
• Roll into 1 inch balls; place 2 inches apart on greased baking sheets. Flatten slightly. Bake at 375 degrees F (190 degrees C) for 10 minutes. Cool on wire rack. Spread jam on the bottom of half of the cookie; top with remaining cookie half.

PEANUT BUTTER 'N JELLY POCKETS

Steps:

• Preheat oven to 350°F Lightly grease a cookie sheet and set aside.
• Separate dough into 8 biscuits; flatten each into a round (about 5-6 inches).
• Spoon about 1 Tablespoon of peanut butter (use more or less to taste) onto each round; top with 1 teaspoon of jelly.
• Fold each biscuit in half over filling and crimp edges to seal.
• Place on cookie sheet and bake for 15 minutes or until browned.
• *Filling*will*be*HOT!* Let cool for at least 10 minutes before enjoying!

3-INGREDIENT PEANUT BUTTER COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Mix peanut butter, sugar, and egg together in a bowl using an electric mixer until smooth and creamy. Roll mixture into small balls and arrange on a baking sheet; flatten each with a fork, making a criss-cross pattern.
• Bake in the preheated oven for 10 minutes. Cool cookies on the baking sheet for 2 minutes before moving to a plate.

PEANUT BUTTER AND JELLY DOUGHNUTS

Steps:

• In a large bowl, dissolve yeast in warm milk. Add 1 cup flour; mix well. Let stand in a warm place for 30 minutes. Add the egg, egg yolks, sugar and salt; mix well. Beat in butter and remaining flour. Do not knead. Cover and let rise in a warm place until doubled, about 45 minutes., Punch dough down. On a lightly floured surface, roll out to 1/2-in. thickness. Cut with a 2-1/2-in. biscuit cutter. Place on lightly greased baking sheets. Cover and let rise until nearly doubled, about 35 minutes., In a deep-fat fryer or electric skillet, heat oil to 375°. Fry doughnuts, a few at a time, for 1-1/2 to 2 minutes on each side or until browned. Drain on paper towels. , Cool for 2-3 minutes; cut a small slit with a sharp knife on 1 side of each doughnut. Cut a small hole in the corner of a pastry bag; insert a very small round tip. Fill bag with jelly. Fill each doughnut with about 1 teaspoon jelly. , In a small bowl, beat peanut butter, confectioners' sugar and salt until smooth. Gradually beat in enough whipping cream to reach desired glaze consistency. Dip doughnuts in frosting.

TRADITIONAL PEANUT BUTTER AND JELLY

Steps:

• Spread the peanut butter on one piece of bread.
• Spread the jelly on the other side.
• Put the two pieces of bread together to form a sandwich.
• Toddler adaptation: cut off crusts before serving.