Offbeat Bites: PB&J Cookies

Chef’s note: These itty bitty cookie sandwiches are sweet and small. This recipe makes about 80 individual cookies (40 cookie sandwiches), so make them for a crowd. They store well in a container for a few days.

Click here if you want to learn how to make your own strawberry jam! Click here for a spin on the classic PB&J sandwich, and here for another PB&J inspired recipe.

This recipe is almost a basic chocolate chip cookie recipe, but with the addition of M&Ms, nuts, and peanut butter.
This recipe is almost a basic chocolate chip cookie recipe, but with the addition of M&Ms, nuts, and peanut butter.

Ingredients:

  • 8 tablespoons (1 stick) of softened butter

  • ½ cup of creamy peanut butter

  • ¼ cup of vegetable shortening

  • 1 cup of packed light brown sugar

  • 1 egg

  • 1 teaspoon of vanilla extract

  • 1 ⅔ cups of all purpose flour

  • 1 teaspoon of baking soda

  • ½ teaspoon of baking powder

  • 1 cup of M&Ms

  • ½ cup of finely chopped peanuts

  • grape or strawberry jelly, to serve (optional)

 

Preheat oven to 350F. Grease baking sheets.

The end result should resemble gritty peanut butter.
The end result should resemble gritty peanut butter.

In a large mixing bowl, cream butter, peanut butter, shortening, and brown sugar together until light and fluffy. Beat in the egg and vanilla.

Be sure to unclog the beaters every once in a while.
Be sure to unclog the beaters every once in a while.

In a separate bowl, whisk together the flour, baking soda, and baking powder. Beat into the creamed butter mixture.

Do your best to thoroughly distribute the M&Ms and peanuts through the dough, that way you can have M&Ms and peanuts in every cookie.
Do your best to thoroughly distribute the M&Ms and peanuts through the dough, that way you can have M&Ms and peanuts in every cookie.

Stir in M&Ms and chopped nuts.

To reduce the total amount of baking time, bake two sheets at a time.
To reduce the total amount of baking time, bake two sheets at a time.

Drop by heaping teaspoonfuls onto prepared baking sheets.

Definitely wait before transferring the cookies from the sheet - they are very prone to falling apart while still hot.
Definitely wait before transferring the cookies from the sheet – they are very prone to falling apart while still hot.

Bake for 8 to 10 minutes, or until light golden brown. Let cool for 5 minutes on sheet, then move cookies to a cooling rack to cool completely.

Though the jam is completely optional, it makes for a sweet snack that kills any sugar cravings.
Though the jam is completely optional, it makes for a sweet snack that kills any sugar cravings.

Before serving, spread jelly onto one cookie then sandwich it with another, if you wish.

 All photos by Lauren Quinn

 

Print Friendly, PDF & Email
Bookmark and Share

Leave a Reply

Your email address will not be published. Required fields are marked *