Mar 7, 2016

Yum

♥ Just Two PB&J Cookies ♥



Two years ago I made a similar peanut butter and jelly sandwich cookies, which is a wow and applause. Instead of using the original recipe, I have adjusted an easier version for the peanut butter cookie, which is also a small serving just for 2.



Spread with your favourite jam, here I use my all time handy strawberry jam. The peanut butter can be natural, or some such as this and this. No stir, all natural, is what I prefer to have on hand.


I just love their criss-cross pattern.

This post is part of the monthly link up party Our Growing Edge. This event aims to connect food bloggers and inspire us to try new things. This month is hosted by Mr Fitz at Cooking With Mr Fitz.
Make 2
You'll need:
For peanut butter cookies
1 tbsp butter, melted
1 tbsp peanut butter
1 tbsp egg
2 tbsp raw sugar
4 tbsp all purpose flour
1/8 tsp baking soda

For filling
1 heap tbsp peanut butter
2 tbsp strawberry jelly, heated in microwave

How to make peanut butter and jelly mini cheesecake bites:
  1. Preheat oven to 180C. Line a baking sheet with parchment paper and set aside.
  2. In a bowl, combine melted butter, peanut butter, egg and sugar until creamy. Add flour and baking soda, mix well.
  3. Using a tablespoon, dollop 4 cookie dough onto baking sheet. Use a fork to flatten and form a criss-cross on each dough. Bake in preheated oven for 12-20 minutes, or until edges turn brown and set. Let cool completely.
  4.  Spread peanut butter and strawberry jam on each cookie, place another on top to assemble sandwich cookie.
With all my love <3

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