Bettys Peanut Butter Jam Drops Cookies Recipes

GLUTEN-FREE PEANUT BUTTER AND JAM COOKIE BARS

Steps:

• Heat oven to 350°F. Spray 13x9-inch pan with cooking spray (without flour).
• In medium bowl, mix oats, flours, baking powder, baking soda and 3/4 cup of the peanuts with whisk; set aside. In large bowl, beat butter, sugar and peanut butter with electric mixer on medium speed until blended. Beat in eggs. Gradually add oat mixture, beating on low just until combined.
• Press two-thirds (about 3 1/2 cups) of the dough in pan. Spread jam over crust. Drop heaping spoonfuls of remaining dough over jam. Sprinkle with remaining 1/4 cup peanuts.
• Bake 25 to 30 minutes or until set and golden brown. Cool in pan on cooling rack 1 hour. Refrigerate 30 minutes. Cut into 6 rows by 4 rows. Store in refrigerator.

PEANUT BUTTER AND JAM BARS

Steps:

• Heat oven to 350°F. Spray bottom of 13x9-inch pan with cooking spray.
• In large bowl, stir all Cookie Base ingredients until soft dough forms. Press dough in bottom of pan using floured fingers. Bake 15 to 18 minutes or until edges are light golden brown. Cool completely, about 30 minutes.
• In small bowl, stir frosting, milk and peanut butter until well blended. Spread over base. Stir jam; drop by teaspoonfuls over frosting. Swirl jam for a marbled design with tip of knife. Refrigerate 20 minutes or until set. For bars, cut into 9 rows by 4 rows.

SOFT -CHEWY PEANUT BUTTER DROP COOKIES

Steps:

• 1. Preheat oven to 350 degrees F. I have listed the ingredients I used to make these cookies. Cream the butter and peanut butter in a large bowl.
• 2. Beat until mixture is creamy and smooth.
• 3. Add in both sugars, Vanilla bean paste or extract, and eggs. Then beat until blended together.
• 4. Add in 1/3 of the sifted flour mixture, and beat, then add in some of the milk and beat again.
• 5. Chop peanuts until broken into small pieces or use a kitchen hammer or food processor.
• 6. Now add another 1/3 of the flour, along with the chopped peanuts & milk.
• 7. Add in the remaining flour.Beat until batter is creamy and smooth. Grease or spray several large cookie sheets with cooking spray, and drop cookie dough onto sheet pans with a teaspoon, or if you prefer larger cookies use a tablespoon. Space at least 2 inches apart.
• 8. Place in preheated 350 degree F. oven and bake for 12 minutes or less, depending on your oven.
• 9. Remove cookies from sheet pan and place on cooling rack to cool completely,then transfer to a large platter or plate.
• 10. Serve with your favorite beverage, milk, coffee or tea. Enjoy these cookies they're delicious.

PEANUT-BUTTER-AND-JAM HEART COOKIES

Steps:

• Whisk together flour, bakingpowder, and 1/4 teaspoon salt. Beatbutter and sugars with a mixeron medium speed until pale andfluffy. Beat in peanut butter,then egg. Reduce speed to low,and beat in flour mixture untildough forms. If dough is sticky,refrigerate for 5 to 10 minutes.
• Preheat oven to 350 degrees. Rolldough into 1 1/2-inch balls (about2 tablespoons each). Arrange onparchment-lined baking sheets,spacing 1 1/2 inches apart. Pressinto 1 3/4-inch rounds. Press heartsinto centers using your fingertips.Refrigerate for 20 minutes.
• Bake for 12 minutes. Removefrom oven, and reshape heartsusing your fingertips or thehandle of a wooden spoon. Fillindentation of each with agenerous 1/2 teaspoon jam to forma heart. Bake until cookiesare firm, 6 to 7 minutes more.

CHOCOLATE PEANUT BUTTER OATMEAL COOKIES

Steps:

• Heat oven to 350°F. In large bowl stir cookie mixes, butter and eggs until soft dough forms. Stir in chocolate chips, peanut butter pieces and walnuts.
• On large ungreased cookie sheets, drop dough by scant 1/4 cupfuls about 2-inches apart. Bake 13 to 16 minutes or until light golden brown.
• Cool 1 to 2 minutes; remove from cookie sheets to cooling rack. Cool completely, about 30 minutes.

PEANUT-BUTTER-OAT DROP COOKIES WITH JAM

Steps:

• Preheat oven to 375°F. Combine butter, brown sugar, peanut butter, baking soda, and salt in a large bowl and beat with an electric mixer on medium-high speed until light and creamy, about 2 minutes.
• Beat in egg yolk and vanilla, then add flour and mix until just combined. Scoop dough into 1-inch balls and roll in oats to coat; place cookies on parchment-lined baking sheets, spaced 1 inch apart.
• Bake, rotating pans halfway through, until puffed and just set around edges, 10 to 12 minutes. While cookies are still warm, indent centers with the end of a wooden spoon; fill each with 1/2 teaspoon jam. Transfer to a wire rack and let cool completely before serving.

PEANUT BUTTER AND JAM COOKIES

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.

PEANUT BUTTER MARBLED BROWNIES

Steps:

• Heat oven to 350°F. Grease bottom of 13x9-inch pan with shortening or cooking spray. In medium bowl, stir brownie mix, water, oil and eggs until well blended. Spread in pan.
• In small microwavable bowl, microwave peanut butter uncovered on High 30 seconds; stir. Drop 20 spoonfuls of peanut butter in 5x4 rows over brownie batter. For marbled design, pull knife through batter and filling about 1 inch apart; turn pan and repeat.
• Bake 26 to 28 minutes or until toothpick inserted 2 inches from side of pan comes out clean. To cut warm brownies easily, use a plastic knife and short sawing motions. Store tightly covered.