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.

Watch it:

Open Face PB&J Cookies

Recipe Type: dessert, snack

Author: Betsy Cohen

Prep time: 35 mins

Cook time: 15 mins

Total time: 50 mins

Serves: 30-35

Ingredients

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
jelly/jam

Instructions

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

Hulk SMASH Smoothie from Run DMT
Good Morning Smoothies from Family Foodie

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

Join the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board.