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Peanut Butter, Jelly, and Brownie Cookies

Yield: 16 sandwich cookies
Prep 25 mins Freeze 30 mins Bake 350°F 30 mins
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
  • 1  cup  all-purpose flour
  • 2  tablespoons  unsweetened cocoa powder
  • 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.

TIP:

7. 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)
  • cal. (kcal) 223,
  • Fat, total (g) 11,
  • chol. (mg) 27,
  • sat. fat (g) 4,
  • carb. (g) 28,
  • Monosaturated fat (g) 5,
  • Polyunsaturated fat (g) 2,
  • fiber (g) 1,
  • sugar (g) 9,
  • pro. (g) 3,
  • vit. A (IU) 97,
  • vit. C (mg) 1,
  • Thiamin (mg) 0,
  • Riboflavin (mg) 0,
  • Niacin (mg) 1,
  • Pyridoxine (Vit. B6) (mg) 0,
  • Folate (g) 24,
  • Cobalamin (Vit. B12) (g) 0,
  • sodium (mg) 149,
  • Potassium (mg) 121,
  • calcium (mg) 40,
  • iron (mg) 1,
  • Percent Daily Values are based on a 2,000 calorie diet

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