Cookies: Peanut Butter, Jelly, and Brownie Cookies

Photo by Liz G.

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

16

sandwiches

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

16

servings

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. 7.TIP Store leftover brownies in a covered container up to 3 days. from the test kitchen Tip 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.

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