PB&J Cookies
Here’s a new take on an old classic. Who doesn’t love a good ol’ PB&J for lunch? Now you can have one for dessert. Just use your favorite recipe for peanut butter cookies. (I’d share mine but it’s a family secret and my aunt might disown me).
Ingredients
Instructions
  1. Roll two equal-sized dough balls.
  2. On one dough ball, use your thumb to squish a bowl shape. Make sure there is enough dough on the bottom so the jelly won’t burn and make sure there is enough of a lip on the top so the jelly stays inside.
  3. Fill the hole with your favorite jelly or jam or fruit spread.
  4. Flatten the second dough ball.
  5. Use the second dough ball to cover the jelly. Pinch the sides to keep the jelly inside.
  6. Put the cookies in the refrigerator for 1-2 hours (or freezer for 10-15 minutes).
  7. Bake according to your cookie dough recipe.