CHUNKY BLACKBERRY AND PEANUT BUTTER CRUMBLE
Steps:
- Preheat the oven to 400 degrees F and place a rack in the center of the oven.
- Place the berries in a 12-inch high-sided skillet or braiser set over medium heat. Stir in 1 tablespoon of the flour, 1/4 cup of the sugar, 1/4 teaspoon of the cinnamon and the lemon juice. Cook until all the juices release, 5 minutes.
- To make the crumble topping, in a medium bowl combine the oats, peanut butter, brown sugar, the remaining 1/4 cup granulated sugar and the remaining 3/4 cup flour. Mix with a spoon until combined. Pour the butter into the dry crumble mixture and stir to achieve a crumble consistency. Spoon dollops of the crumble mixture over the berry mixture. Bake until the topping is crisp, 20 minutes. Cool the crumble for 5 minutes, then serve.
PEANUT BUTTER & JAM CHOCOLATE COOKIES
Peanut butter and jelly get all the press, but in our opinion, raspberry jam tastes best in these yummy chocolate-PB cookies.
Provided by My Food and Family
Categories Dairy
Time 32m
Yield 30 servings
Number Of Ingredients 10
Steps:
- Heat oven to 375ºF.
- Mix flour, cocoa, and baking soda in medium bowl until blended. Beat peanut butter, butter and sugars in large bowl with mixer until light and fluffy. Blend in egg. Gradually add flour mixture, beating after each addition until blended.
- Drop tablespoonfuls of dough, 2 inches apart, onto baking sheets sprayed with cooking spray. Make an indentation in center of each cookie, using rounded end of wooden spoon. Fill centers with jam.
- Bake 10 to 12 min. or until lightly browned. Cool on baking sheet 3 min. Remove to wire racks; cool completely.
- Melt chocolate as directed on package; drizzle over cookies.
Nutrition Facts : Calories 140, Fat 7 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 15 mg, Sodium 80 mg, Carbohydrate 16 g, Fiber 1 g, Sugar 9 g, Protein 3 g
PEANUT BUTTER JELLY COOKIES
Enjoy the classic American combo of peanut butter and 'jelly' in a cookie. Buy a good quality raspberry jam or try making our easy homemade jam recipe
Provided by Sophie Godwin - Cookery writer
Categories Afternoon tea, Dessert, Snack, Treat
Time 32m
Yield makes 10
Number Of Ingredients 10
Steps:
- Heat oven to 180C/160C fan/ gas 4 and line two baking sheets with parchment. Cream the butter, peanut butter and sugars together until very light and fluffy, then beat in the egg and vanilla. Once combined, stir in the flour, chopped peanuts, bicarb and ¼ tsp salt.
- Scoop 10 large tbsps of the mixture onto the trays, leaving enough space between each to allow for spreading. Make a thumbprint in the centre of the cookies and fill each with 1 heaped tsp raspberry jam (you could make your own jam for this). Bake for 10-12 mins or until firm at the edges but still soft in the middle - they will harden a little as they cool. Leave to cool on the tray for a few mins before eating warm, or transfer to a wire rack to cool completely. Will keep for three days in an airtight container.
Nutrition Facts : Calories 250 calories, Fat 11 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 33 grams carbohydrates, Sugar 19 grams sugar, Fiber 1 grams fiber, Protein 5 grams protein, Sodium 0.49 milligram of sodium
PEANUT BUTTER AND JAM COOKIES
Make and share this Peanut Butter and Jam Cookies recipe from Food.com.
Provided by Sam 3
Categories Dessert
Time 15m
Yield 36 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350°F.
- In large bowl, cream together butter, peanut butter, and sugars.
- Add egg and vanilla, mix until smooth.
- In a small bowl, mix flour, salt and baking soda.
- Stir into butter mixture until completely blended.
- Form dough into balls and flatten with thumb, on cookie sheet, to make a well.
- Drop 1 tsp of jam into each well.
- Bake until lightly browned around the edges, 10-12 minutes.
- Let cool on cookie sheet for 1 min before removing.
Nutrition Facts : Calories 87.8, Fat 4.5, SaturatedFat 2, Cholesterol 11.9, Sodium 93.1, Carbohydrate 10.8, Fiber 0.4, Sugar 6.9, Protein 1.5
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