Peanut Butter, Jelly, and Brownie Cookies

You can store these fudgy brownies for up to three days. Place them in a tightly covered container to keep them from drying out. (See the photograph on page 42.)

Peanut Butter, Jelly, and Brownie Cookies Enlarge Image
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6 users rated this recipe an average rating of 3.5
Yields:
16 sandwich cookies
Prep:
25 mins
Freeze:
30 mins
Bake:
30 mins 350°F
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Peanut Butter, Jelly, and Brownie Cookies

Ingredients
1
16 1/2 ounce package refrigerated peanut butter cookie dough
3/4
cup butter
3
ounces unsweetened chocolate, coarsely chopped
1 1/3
cups sugar
2
teaspoons vanilla
3
eggs
2
1/3
cup cherry or strawberry jam, jelly, or preserves

Directions

  1. Preheat oven according to cookie package directions. On a lightly floured surface, use hands to slightly flatten cookie dough to an 8x2-1/2-inch log. Place on baking sheet, then freeze for 30 minutes. Slice dough in half lengthwise, then slice each half in 16 slices. Place slices on cookie sheets. Using a fork dipped in granulated sugar, make a crisscross pattern on each cookie. Bake cookies according to package directions or until golden brown. Cool on wire racks.
  2. Meanwhile, in a medium saucepan stir butter and chocolate over low heat just until melted. Remove from heat. Using a wooden spoon, stir in sugar and vanilla. Cool 5 minutes.
  3. Set oven to 350 degrees F. Line the bottom and sides of an 8x8x2-inch baking pan with heavy foil, extending foil over pan edges. Grease foil; set pan aside.
  4. Add eggs, one at a time, to butter-chocolate mixture, beating after each just until combined. Stir in flour and cocoa powder. Evenly spread batter in prepared pan.
  5. Bake for 30 to 35 minutes, just until a wooden toothpick inserted near center comes out clean. Transfer to wire rack. Leave oven set to 350 degrees F to warm sandwich cookies.
  6. For sandwich cookies, scoop and mash warm brownie onto the flat side of a cookie. Top with 1 tsp. jam and a second cookie. Place sandwich cookies that will be served immediately on a cookie sheet and warm in oven about 4 minutes.
  7. TIP
  8. Store leftover brownies in a covered container up to 3 days.

From the Test Kitchen

Place any assembled cookies you are not warming through in an airtight container. Refrigerate up to 2 days. Place on a baking sheet and heat in a 350 degrees F oven about 5 minutes or until warmed through.

Nutrition Facts

(Peanut Butter, Jelly, and Brownie Cookies)
    Per serving:
  • 223 kcal cal.,
  • 11 g fat
  • (4 g sat. fat,
  • 2 g polyunsaturated fat,
  • 5 g monounsatured fat),
  • 27 mg chol.,
  • 149 mg sodium,
  • 28 g carb.,
  • 1 g fiber,
  • 9 g sugar,
  • 3 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet

Related Categories

Chocolate Desserts, Cookies, Desserts
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