Open Face PB&J Cookies #SundaySupper
Do you look forward to the beginning of the school year or are you like I am and dread that we have to get into that busy schedule mode that accompanies school?
Fortunately, Sunday Supper came up with a great Back To School event to help all of us transition from lazy days to crazy days. I wanted to share something that would be easy enough to whip together and yet would be tasty enough to satisfy everyone in the family: Open Face PB&J Cookies.
I am a HUGE lover of peanut butter and jelly and, often times, feel like the slices of bread are just an excuse to pile humungous amounts of the ingredients in between. Truth be told, I love scooping out a large spoonful of peanut butter, dropping some jelly on top and eating it as is. I mean, really, who needs bread?
I decided to take my breadless love of a classic sandwich and put it into a cookie form. Open Face PB&J Cookies are on the softer side and for this reason I recommend storing them in the refrigerator and eating them cold.
The end result is delicious Open Face PB&J Cookies that are great for a snack or dessert. I eat them for lunch, too, but that’s because I momentarily forget that they are not exactly like my breadless spoonfuls. The tops of the cookies are sticky because of the jelly but they are worth every finger licking taste.
|Open Face PB&J Cookies|| |
- 4 tablespoons unsalted butter, softened
- ¾ cup peanut butter
- ½ cup light brown sugar
- 1 egg + 1 egg yolk
- 1 teaspoon vanilla extract
- ¾ cup all purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- For the cookies:
- Place the butter, peanut butter and sugar into a large mixing bowl. Beat the mixture until well blended. Add the egg and egg yolk followed by the vanilla extract. Mix in the flour, baking powder and salt and blend just until combined.
- Divide the dough in half and shape each piece into a log. The dough is soft so use wax paper to help guide the dough into the desired shape, between 2-3 inches in diameter. Wrap each log in wax paper and refrigerate overnight.
- Preheat the oven to 350°. Line two baking pans with parchment paper and set aside.
- Unwrap the dough and cut into ½ inch slices. Transfer the slices to the prepared baking sheets.
- Bake at 350° for 12-15 minutes rotating the pans top to bottom and front to back halfway through.
- Remove from the oven and cool completely.
- Once the cookies are cool, top with your favorite jelly or jam. Refrigerate until set.
- Betsy's tidbits:
- The cookies are soft and are best stored in the refrigerator.
- The jelly/jam makes the cookies very sticky. Another option, for storage purposes, is to wait until shortly before you are ready to serve the cookies before placing the jelly/jam on top. Refrigerate until set.
Many thanks to our host for this week’s event, Tammi of Momma’s Meals with help from host-in-training Gwen of Simply Healthy Family. Please be sure to check out all of the wonderful Back To School ideas from my fellow Sunday Supper family members.
Back to School Beginnings
- Vegan Oatmeal Raisin Muffins from Killer Bunnies
- Make Ahead Waffle Casserole from Bobbi’s Kozy Kitchen
- Apple Muffins from Meal Diva
- Apple Oat Breakfast Cookies from What Smells So Good?
- Toast Three Ways from Foxes Love Lemons
Back to School Lunches and Simple Suppers
- Owl Bento Box from Simply Gourmet
- First Day of School Pinwheels from Jane’s Adventures in Dinner
- Quick and Easy Hot Pastrami Sliders from Webicurean
- Grilled Chicken Revamp from Culinary Adventures with Camilla
- Baked Eggplant Parmesan from Hezzi D’s Books and Cooks
- Chicken and Zucchinin Meatballs from Casa de Crews
- Clean Eating Lunches Your Kids will Love from Amee’s Savory Dish
- Crispy Chicken Legs from The Not So Cheesy Kitchen
- DIY Veggie Cup Noodles from Food Lust People Love
- Chicken Nuggets from Nosh my Way
- Skinny Spinach Mac and Cheese from Take a Bite out of Boca
- Chicken Schnitzle from Panning the Globe
- Berry Nutty Bento from Ninja Baking
- Spagetti and Chicken Meatballs from Soni’s Food
- Chopped Shrimp Salad with Honey Lime Vinagraitte from The Weekend Gourmet
- Steak & Cheese Pockets from Momma’s Meals
- Turkey Pinwheels from Peanut Butter and Peppers
Back to School Sips
Back to School Super Snacks
- Nutty Granola from Life Tastes Good
- On the Go Guacamole from Shannon at Country Girl in the Village
- Cinnamon Caramel Apple Energy Balls from Cupcakes and Kale Chips
- Playground Granola Bars from Noshing with the Nolands
- Apricot Dip from Magnolia Days
- Parmesan Garlic Oven Roasted Chick Peas from Ruffles and Truffles
- Home Made Graham Crackers from Curious Cuisiniere
- Peanut Butter and Jelly Granola Bars from Pies and Plots
- Gluten Free Apple Zucchini Flax Bread from Sue’s Nutrition Buzz
- Beef and Veggie Sliders from Grumpy’s Honeybunch
- Peanut Butter and Jelly Popcorn from Simply Healthy Family
- Frushi (Fruit Sushi) from Mama Bee Does
Back to School Sweets and Treats
- Open Face PB & J Cookies from Desserts Required
- Berry Topped Chocolate Silk Tart from That Skinny Chick Can Bake
- Peanut Butter and Jelly Paletas from La Cocina de Leslie
- Cinnamon Sugar Donut Muffins from Confessions of a Culinary Diva
- Love Note Doodle Bugs from Happy Baking Days
- Frozen Yogurt Mud Pies from Cindy’s Recipes and Writings
- Brown Butter Peanut Butter Crispy Treats from The Texan New Yorker
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