Tag: Peanut Butter Cookie

Skinny PB&J Sandwich Cookies

Who doesn’t love peanut butter and jelly? (Well, other than those unfortunate souls that have nut allergies.) It’s such a classic combination… you just can’t go wrong with it!

These cookies are soft, decadent, and actually very reminiscent of little peanut butter and jelly whoopie pies. When I originally began to make plans for this tasty treat, I thought I wanted more of a crunchy peanut butter cookie… but for one reason or another it didn’t work out that way.

In hindsight, this was a rather happy accident. A firmer cookie wouldn’t have worked out nearly as well, since taking a bite of a hard sandwich cookie would force all that lovely jelly to squish out and make for gooey fingers. This softer more cake-like cookie seems to absorb the jelly a bit so it doesn’t make a giant and unwanted mess.

As usual, I used half regular sugar and half Stevia in the Raw. This is just to suit my tastebuds.

If you are best friends with your sweetener (one that is cup for cup – measures like sugar), then you would probably be happy with substituting the sugar I used for it. I haven’t tested that in my own kitchen though, so I can’t say for sure that it wouldn’t alter the end product in some way. You’ve been warned!

Speaking of warnings, I feel like I should warn you that these cookies are pretty dangerously delicious. But, at a mere 100 calories in one… it’s a rather guilt-free treat.

What’s even better about these cookies, is that they are super easy to make. My little lady pulled a chair up and spent some mommy-daughter time with me to whip them up.

Even though we ended up with peanut butter and fingerprints everywhere, it was still easy peasy and a lot of fun. Of course, I did have to make a few with Nutella sandwiched in between since she isn’t a fan of jelly of any kind.

Skinny PB&J Sandwich Cookies
TheSkinnyFork.com

The Skinny:
Servings: 16 • Size: 1 Sandwich Cookie • Calories: 111.1 • Fat: 2.4 g • Carb: 18 g • Fiber: 2.7 g • Protein: 7.3 g • Sugar: 12.2 g • Sodium: 234.5 mg

Ingredients:
2 2/3 C. PB2
1 1/3 C. Water
2/3 C. Sugar
2/3 C. Stevia (Or other C. for C. Sweetener)
1 Large Egg
1 Large Egg White
1 Tsp. Vanilla
1 1/4 Tsp. Baking Soda
Pinch of Salt
8 Tbsp. Reduced Sugar Strawberry Preserves

Directions:
Preheat the oven to 350 degrees F. and lightly coat a baking sheet with non-stick baking spray. Set aside.

Combine the PB2 and the water together in a medium bowl to make your peanut butter.

Beat together the peanut butter, sugar, and sweetener until smooth and creamy.

Add in the egg, egg white, vanilla, baking soda, and salt and mix until just combined.

The batter will seem a little runny but should be workable. If you feel your batter is too runny (and doesn’t look as mine does in the picture), you can add a bit more PB2 to reach your desired consistency.

Spoon rounded tablespoons onto the prepared baking sheet with 1 1/2″-2″ in between each.

Place the sheet into the oven and bake for 8-10 minutes or until the edges are browning and the tops are starting to ‘crack’.

Once done, remove from the oven and allow to cool on the baking sheet for 5 minutes before transferring to a wire rack to continue cooling.

Rinse and repeat with the remaining batter until it’s all used up!

Please, don’t actually rinse and repeat your cookies. Just the process.

When the cookies have cooled, place 1/2 tbsp. jam or preserves of your choice onto one cookie and sandwich with a second cookie.

Serve right away and enjoy!

PEANUT BUTTER FUDGE CUPS

We have big family dinners a couple times each month and it’s always fun to bring new dishes to share. I brought these fantastic little treats last time and boy were they a hit! Everyone loved them. The good thing is too, they were super easy to make, so the recipe is a keeper.

The recipe has 2 parts- a peanut butter cookie base, then a fudge filling. I separated the ingredients below to make it easier to follow.

Peanut Butter Fudge Cups

Adapted from Fudge Puddles on Allrecipes

Yields about 30 cookies

Cookie:

1/2 cup butter, softened {or coconut oil}
1/2 cup creamy peanut butter
1/2 cup white sugar
1/2 cup packed brown sugar
1 egg
1/2 teaspoon vanilla extract
1 1/4 cups all-purpose flour
3/4 teaspoon baking soda
1/2 teaspoon salt

Fudge Filling:

1 cup milk chocolate chips
1 cup semi-sweet chocolate chips
1 (14 ounce) can sweetened condensed milk
1 teaspoon vanilla extract

Preheat oven to 325 degrees F (165 degrees C). Spray a mini muffin pan liberally with cooking spray.

Cream butter, peanut butter and white and brown sugars. Mix in egg and 1/2 teaspoon vanilla. Add in flour, baking soda and salt, stirring until combined. Measure out dough into 1 TBSP scoops. {I use my 1 TBSP cookie scoop so this process is super fast!} No need to shape the cookies, just place each scoop in one compartment of a mini muffin tin.

Bake for 14 to 16 minutes or until lightly browned. Remove from oven and immediately make wells in the center of each using a melon baller or a 1 tsp measuring spoon. Make a good sized well in the center so that you can add a lot of fudge! Cool in pan for 8-10 minutes. Then carefully remove to wire racks. I used coconut oil in my recipe, so the cookies popped out super easily. If you use butter, you should spray the muffin pans well, as instructed earlier, so that your cookies come out easy too! Cool for an additional 10-15 minutes.

While the cookies are cooling, you can prepare the fudge filling. Combine the chocolate chips and sweetened condensed milk in a microwave safe bowl. Mix lightly and microwave on high for 1-2 minutes. I have a powerful microwave, so mine only took 1 minute. The mixture doesn’t look melted, but give it a few gentle stirs and you’ll see it’s heated well enough. Add vanilla and stir again until smooth.

Transfer about half the fudge into a quart-sized ziplock bag. Squeeze the fudge into a corner and snip the corner off. Now you can easily pipe the fudge into the cookies! The great thing about this fudge too is that it sets up super fast, so feel free to fill the cookies well, so that the fudge goes above the cookie- it will set up and not run out!

If your fudge gets too solid, just pop it back in the microwave for 10-15 seconds. Just a note too, you’ll have roughly half the fudge leftover. So put it in the fridge and save it for another dessert- it’s so good!

I also warmed up about 1 TBSP peanut butter in a small baggie and then drizzled it over the tops of my fudge cups. Yum!! Store in a closed container and enjoy for as long as they last!

The dough seemed a bit crumbly, but still worked out well!

A 1 tsp measuring spoon works perfectly for creating the wells. Just push down until the entire spoon is encompassed by the cookie and you should be good!

Chocolate Peanut Butter Cookiewich

Chocolate and peanut butter…. what could be a better combinaton? This chocolate peanut butter ice cream sandwich, also known as a cookiewich, is the perfect summer treat. Delicious, creamy Tillamook chocolate ice cream swirled with peanut butter sandwiched between two soft peanut butter cookies – yum! Go ahead and treat yourself, you deserve it.

From July 1, 2013 to July 31, 2013, Tillamook is offering readers of My San Francisco Kitchen a $1 off coupon so that you can try one of their many delicious ice cream flavors. Click here to get your coupon! The #1 ice cream brand in the Northwest*, Tillamook is based in Oregon and uses high quality milk in their ice creams from cows not treated with artificial hormones.** The $1 off Tillamook Ice Cream coupon will will expire within 30 days of printing, so don’t forget to use it soon! Please reach out to Tillamook directly with any questions, comments, or concerns about the coupon: Contact Tillamook [www.Tillamook.com/Contact]

Tillamook Summer Ice Cream Contest

From July 1-16, tell Tillamook why you or someone you know deserves a Tillamook Ice Cream party and you could win everything needed to throw one—cherry on top included. Simply fill out the form on the landing page to enter the contest.

Good luck!

5.0 from 2 reviews

Chocolate Peanut Butter Cookiewich

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Prep time

1 hour 20 mins

Cook time

12 mins

Total

1 hour 32 mins

Type: Dessert

Serves: 3

Ingredients

3 tbsp butter, room temperature
2 tbsp granulated sugar
2 tbsp confectioners’ sugar
1 tbsp brown sugar
⅓ cup creamy peanut butter
1 egg
½ cup and 1 tbsp all-purpose flour
½ tsp baking powder
Pinch of salt
Tillamook Chocolate Peanut Butter ice cream

Instructions

Preheat oven to 375 degrees F.
In a large mixing bowl, add sugars and butter. Cream together on medium speed.
Add the egg and continue beating.
Add flour, baking powder and salt.
Wrap in a plastic wrap and chill in the refrigerator for 1 hour.
Roll 1-inch balls of dough, then form into an flat oval shape.
Use a fork to make impressions vertically and horizontally, then pinch the center to form a peanut shape.
Bake for 12 minutes.
Cool on a wire rack for 30 minutes.
Use two cookies to sandwich ice cream between them.

Makes 8 cookies, or 4 cookiewiches

3.2.2045

*The FDA has stated that no significant difference has been shown between milk derived from rBST treated and non-rBST treated cows.
**Source: IRI 2012

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