Peanut Butter And Jelly Biscuits Recipes

PEANUT BUTTER AND JELLY COOKIES

Steps:

• Preheat your oven to 300 degrees F. In a medium bowl, whisk together the flour, baking soda, and salt.
• In the bowl of an electric mixer on medium speed, blend the sugars and butter until you get a grainy consistency. Add the eggs, peanut butter, and vanilla, and beat until fluffy. On low speed, add the flour mixture and peanut butter chips, and mix until barely combined.
• Fold the dough together a bit with a spatula, and drop heaping tablespoons onto a parchment-lined baking sheet, 2 inches apart. Add a small spoonful of jam on top of each cookie, and use a toothpick to swirl the jam into the dough.
• Bake each batch for 18 to 20 minutes, or just until the edges of the cookies are lightly browned.

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 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 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 COOKIES

Steps:

• Prepare the Peanut Butter Base Dough. While the dough is still streaky, remove the bowl from the mixer and scrape the paddle clean.
• Lightly flour a clean, flat work surface.
• Scrape the dough onto the lightly floured surface. Lightly flour your hands and finish mixing the dough by using a light kneading motion, working until the dough is just blended. Do not overwork the dough, you just want to be certain that all of the ingredients are just blended together.
• Cover the dough tightly in plastic wrap. Refrigerate for at least 1 hour or until firm.
• When ready to bake, preheat the oven to 325 degrees F.
• Line two baking sheets with nonstick silicone baking sheets or parchment paper. (Alternatively, use nonstick baking sheets or lightly butter conventional baking sheets.) Set aside.
• Lightly flour a clean, flat work surface.
• Remove the dough from the refrigerator and unwrap.
• Place the dough in the center of the floured surface. Using a rolling pin, roll the dough out to a piece about 1/2-inches thick. Using a 2-inch round biscuit cutter, cut out the cookies.
• Place the cookies about 2 inches apart on the prepared baking sheets.
• If you wish to create the traditional crisscross pattern on top of the cookies, press the surface using the tines of a fork.
• When all of the cookies are formed, place in the oven and bake for about 5 minutes, or until golden brown around the edges.
• Remove from the oven and transfer the cookies to wire racks to cool.
• When completely cool, spread the jam on the flat side of a cookie. Top with a second cookie, flat-side down, and press together gently.
• Store, airtight, at room temperature for up to a week.
• For the Peanut Butter Base Dough:
• Combine the flour, baking soda, baking powder, and salt in a mixing bowl Set aside.
• Place the butter in the bowl of a standing electric mixer fitted with the paddle.
• Begin beating on low speed. Add the sugar, increase the speed to medium, and beat for about 4 minutes, or until light and creamy. Add the peanut butter and beat to incorporate; then, beat in the eggs, one at a time, scraping down the sides of the bowl with a rubber spatula after each addition.
• With the motor running, gradually add the flour mixture, beating just to blend. While the dough is still streaky, remove the bowl from the mixer and scrape the paddle clean.
• Lightly flour a clean, flat work surface.
• Scrape the dough onto the lightly floured surface. Lightly flour your hands and finish mixing the dough by using a light kneading motion, working until the dough is just blended. Do not overwork the dough, you just want to be certain that all of the ingredients are just blended together.
• Cover the dough tightly in plastic wrap. Refrigerate for at least 1 hour or until firm.
• When ready to bake, preheat the oven to 325 degrees F.
• Line two baking sheets with nonstick silicone baking sheets or parchment paper. (Alternatively, use nonstick baking sheets or lightly butter conventional baking sheets.) Set aside.
• Remove the dough from the refrigerator and unwrap.
• Using a tablespoon or small ice-cream scoop, make mounds of dough. Roll the dough into balls about 1 1/2 inches in diameter. Place the balls, about 2 inches apart, on the prepared baking sheets. Using your palm, gently flatten the top slightly. If you wish to create the traditional crisscross pattern on top of the cookies, press the surface using the tines of a fork.
• When all of the cookies are formed, place in the oven and bake for about 8 minutes, or until golden brown around the edges.
• Remove from the oven and transfer the cookies to wire racks to cool.
• Store, airtight, at room temperature.

PEANUT BUTTER AND JELLY SPREAD

Steps:

• In a microwave safe bowl, combine the peanut butter and butter.
• Microwave uncovered on high for 1-1 1/2 minutes, or until melted.
• Stir until smooth.
• Add jam, honey and syrup.
• Mix well.

PEANUT BUTTER & JELLY BITES

Steps:

• Preheat oven to 350°. In a small bowl, beat cream cheese and 1/4 cup jelly until smooth. Unroll each sheet of crescent dough into a rectangle. Spread each with half of the filling to within 1/2 in. of edges. Roll up jelly-roll style, starting with a long side; pinch seam to seal. Cut each roll widthwise into 12 slices; place on parchment-lined baking sheets, cut side down., Bake 12-15 minutes or until golden brown. Cool on pans 2 minutes. Remove to wire racks to cool., In a small bowl, beat peanut butter, confectioners' sugar and milk until smooth. Drizzle over rolls; top with remaining jelly.

PEANUT BUTTER AND JELLY OVERNIGHT OATS

Steps:

• Whisk together almond milk, oats, 1/4 cup peanut butter, chia seeds, maple syrup, and salt in a bowl. Cover and refrigerate, 8 hours to overnight.
• Before serving, stir in strawberry preserves, remaining peanut butter, and more maple syrup if needed. Top with sliced strawberries and slivered almonds.

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!

LISA LOEB'S PEANUT BUTTER AND JELLY COOKIES

Steps:

• Using an electric mixer, beat butter and sugar at high speed until light and fluffy, about 2 minutes. Add peanut butter and beat until thoroughly incorporated, about 30 seconds. Scrape down bowl, add the egg, and beat until smooth, about 20 seconds.
• In a large bowl, whisk together flour, salt, and baking powder. Add dry ingredients to butter-sugar mixture and beat at low speed until just combined, about 1 minute. Scrape down bowl, then add milk and beat at low speed until just combined, about 30 seconds.
• Gather and press dough together, then divide into 2 equal pieces. Using a sheet of waxed paper as an aid, form each piece of dough into a log about 1 1/2 inches in diameter. Wrap logs tightly in plastic wrap and refrigerate until firm, at least 2 hours and up to 2 days. (Dough can be made ahead and frozen in an airtight bag for up to 6 months).
• Preheat oven to 400°F and lightly butter 2 large baking sheets.
• Cut each log crosswise into 1/8-inch-thick slices and arrange slices 1/2 inch apart on prepared baking sheets. Top each cookie with a 1/2-teaspoon dollop of jam.
• Bake cookies until edges are lightly browned and centers are set, about 10 minutes. Cool on sheets 2 minutes, then transfer to a rack to cool completely. (Cookies will keep, stored in a covered container at room temperature, up to 2 days.)

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!