Wednesday, April 09, 2008

Super Duper Good Peanut Butter and Jelly Sandwich Cookies

This weekend mom bought some's Meijer brand, organic, fruit-by-the-foot. She had this great idea to put pieces of them in between slices of peanut butter a peanut butter and jelly cookie. I decided to try it out, and I usually don't like peanut butter cookies but these are F-A-N-T-A-S-T-I-C! Especially dipped in milk.

Here's the recipe:

  • 1 cup unsalted butter
  • 1 cup crunchy peanut butter
  • 1 cup white sugar
  • 1 cup packed brown sugar
  • 2 eggs
  • 2 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 1/2 teaspoons baking soda
  • 4 rolls of organic dried fruit rolls, cut into bite size pieces
  1. Cream together butter, peanut butter and sugars. Beat in eggs.
  2. In a separate bowl, sift together flour, baking powder, baking soda, and salt. Stir into batter. Put batter in refrigerator for 1 hour.
  3. Roll into 1 inch balls and put on baking sheets.
  4. Flatten each ball, add a piece of fruit strip. Top with another peanut butter ball.
  5. Flatten with a fork, making a criss-cross pattern. Bake in a preheated 375 degrees F oven for about 10 minutes or until cookies begin to brown. Do not over-bake.
Notes: It's important to make sure the dough stays firm so you may need to refridgerate between batches.

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