Recipes and Cooking Peanut Butter, Jelly, and Brownie Cookies 4.4 (7) You can store these fudgy brownies for up to three days. Place them in a tightly covered container to keep them from drying out. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on February 1, 2012 Print Share Share Tweet Pin Email Photo: Andy Lyons Prep Time: 25 mins Freeze Time: 30 mins Bake Time: 30 mins Total Time: 85 mins Yield: 16 sandwich cookies Jump to Nutrition Facts Ingredients 1 16.5 ounce package refrigerated peanut butter cookie dough ¾ cup butter 3 ounce unsweetened chocolate, coarsely chopped 1 ⅓ cup sugar 2 teaspoon vanilla 3 eggs 1 cup all-purpose flour 2 tablespoon unsweetened cocoa powder ⅓ cup cherry or strawberry jam, jelly, or preserves Directions 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. 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. Set oven to 350°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. 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. 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°F to warm sandwich cookies. 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 Store leftover brownies in a covered container up to 3 days. Tips 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°F oven about 5 minutes or until warmed through. Print Nutrition Facts (per serving) 223 Calories 11g Fat 28g Carbs 3g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Calories 223 % Daily Value * Total Fat 11g 14% Saturated Fat 4g 20% Cholesterol 27mg 9% Sodium 149mg 6% Total Carbohydrate 28g 10% Total Sugars 9g Protein 3g Vitamin C 0.6mg 3% Calcium 40.4mg 3% Iron 1.1mg 6% Potassium 121mg 3% Folate, total 24.2mcg Vitamin B-12 0.1mcg Vitamin B-6 0.1mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.