Tuesday, November 16, 2010

Super Easy Peanut Butter and Jelly Cookies

We started making them at Christmas about 3 years ago and since then they have become a year round treat and a staple for parties, gifts, etc. They are a hit with kids and adults alike.

I typically make my own peanut butter cookies for this recipe, but we had some frozen peanut butter cookie dough from a school fundraiser so we decided to go with a quick version this weekend.

What you need:
  • Peanut Butter cookie dough (homemade or purchased)
  • Your favorite jelly or jam (we used traditional grape this weekend, but have made it with just about every kind you can think of)
What to do:
  • Bake the cookies for about 1/2 of the cooking time
  • Remove from oven
  • Use a small spoon to make round indentation in the cookie - my husband used his finger to make the indentations but I don't suggest that as the cookies will be hot.
  • Fill the openings with the Jelly
  • Bake for the remaining time on the recipe

These cookies are great on their own but here are some alternatives that we like:

For a kids party (assuming there are no peanut allergies) - Ice Cream Sandwiches:

Once the cookies are baked allow the to cool completely

Place on scoop of vanilla ice cream in between the two cookies and put back in the freezer until a few minutes before you are ready to serve

Variation: Get creative with the ice cream, try peanut butter cup ice cream or try black raspberry or cherry ice cream to complement the jelly.

Variation 2: Before putting the ice cream sandwhichs back in the freezer roll in crushed peanuts, crushed peanut butter cups or chocolate chips.

For the Adults- Ice Cream Sundae:

Who doesn't like an ice cream sundae? Well here is a twist that will surprise everyone at your dinner party.

Make a fruit compote (cook down with sugar and other flavorings as desired) with a fruit that is complementary to the jelly that you have used.

If you would like you can soak that fruit in Red wine or vodka, rum, etc...depending on the fruit that you have chosen to use or when you are cooking down the compote you can add to the cooking liquid.

In a clear serving devise, possibly a martini glass, layer a cookie, vanilla ice cream, and then the fruit compote (repeat as desired) instead of crushed walnuts on the sundae (as you may find at your local ice cream shop) go with crushed peanuts to complement the peanut butter cookie.

Variation: Instead of fruit compote - try drizzling chocolate sauce on the ice cream.

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