Peanut Butter and Jelly Deep Dish Cookies

Peanut butter and jelly deep dish cookies - raspberry pie filling baked into huge peanut butter cookies. Plus a giveaway!

I was compensated by Lucky Leaf to create this post, but as always, all opinions expressed are completely my own.  

Nothing goes together better than peanut butter and jelly right?  How about peanut butter and jelly and cookies??  Yep thats right I took everyone's favorite lunch time combo and turned it into dessert!  And not just any dessert these peanut butter and jelly deep dish cookies are to die for. I recommend pouring yourself a huge glass of milk and maybe sharing with a friend... maybe! But seriously these cookies are not your average cookie - they are huge.  And they are the perfect balance of sweet, salty, and tart.  

Plus if you are super corny (like me!) these would be the perfect dessert for Valentine's Day, that is if your significant other doesn't like chocolate... but then I would wonder why you are with them unless your plan was to keep all of the chocolate for yourself and then I would say good plan but I digress. 

Back to that Valentine's Day idea - wrap up one of these cookies and put a card with it that says "You are the peanut butter to my jelly" and you have the perfectly corny Valentine's Day gift!  

Peanut Butter and Jelly Deep Dish Cookies

1/2 cup butter, softened
2/3 cup peanut butter
1/4 cup sugar
1/4 cup brown sugar
1 egg
1 teaspoon vanilla
1 teaspoon baking soda
1 tablespoon cornstarch
1 1/4 cup whole wheat or all-purpose flour

1/2 can of Lucky Leaf Premium Raspberry pie filling

Pre-heat your oven to 350 degrees.  Spray your ramekins (optional but helpful for clean up) and set aside.

In a mixing bowl, beat together the butter, peanut butter, sugar, and brown sugar until smooth.  Add the egg and vanilla and mix until incorporated.  Add half the flour, cornstarch, and baking soda and mix until fully incorporated.  Add the other half of the flour and mix again.  Beat until the dough balls together in big clumps.

In each of your ramekins, put a big scoop of dough in the bottom of each ramekin (about 1/4 cup).  Press the dough flat and up the sides about a half inch.  Put a big scoop of the Lucky Leaf Raspberry pie filling into the cookie dough - filling it up to the top of the cookie dough on the sides.  Crumble cookie dough over the top of the pie filling.  

Bake for 18-20 minutes or until the cookie is golden brown.

This recipe made 5 cookies in the Rachael Ray Bubble & Brown Square Singles Stoneware (10 oz) but it would easily make 6-8 cookies using smaller ramekins (6 or 8 oz size).  If you use smaller ramekins reduce the baking time.  

Oh and one last thing - whats better than peanut butter, jelly, and cookies??  Well that's easy - peanut butter, jelly, cookies and a GIVEAWAY! 

Lucky Leaf will be providing one winner an of Lucky Leaf pie filling, a recipe card and a Rachael Ray Bubble & Brown Square Singles Stoneware set. 

Giveaway rules

• This giveaway is open to US residents only 18 years and older
• Each entry must be accomplished exactly as it is stated for it to count.
• Please be sure to use the same email address when you leave a comment as you do to entry the giveaway so I can verify your entry (or put your email address in the comment).
• Make sure to use a VALID email address so I can contact you if you win.
• All entries will be validated before a winner is contacted so please be honest and only mark the entries complete that you completed.
• After being contacted by me via email winners will have 72 hours to respond to my email to claim their prize.  After 72 hours another winner will be chosen.  

Sugar Cookies with Eggnog Cream Cheese Frosting

My kids loved these sugar cookies growing up. They make great holiday cookies, the recipe is easy to double or triple, depending on how many you need, but I use this recipe for any occasion. With cookie cutters of every shape and size and for every holiday, I would make these cookies for all occasions and parties. 

Dark Chocolate Truffle Stuffed Peanut Butter Cookies

I am so excited to be participating in the 3rd Annual Great Food Blogger Cookie Swap! You know how you make cookies for your neighbors at Christmas and you get goodies from your friends?  That's what the Cookie Swap is like except you swap across country with other food bloggers.  

Cookies 'N Cream Cookies

Oreos are America's favorite cookie right??  Well today I have an extra special treat for all of the Oreo lovers out there - I put Oreos in my cookies!  

Pumpkin Spice Gooey Bars

So I am a chocolate girl.  Like as in dessert counts if there is chocolate involved... until these came into my life!  Let me tell you - these non-chocolate bars can be my dessert any day! I mean just look at all of that goodness - you have some pumpkin, cinnamon-y stickiness stuffed in between layers of spiced blondie (the non-chocolate brownie)! 

And the best part of these bars - they are oh so easy to make!  But don't take my word for it - go whip up a batch for yourself I promise you wont be disappointed! 

There are two ways to make these bars.  When I made these the first time I used a Duncan Hines Frosting Creation Pumpkin Spice flavor packet.  Then I found out that they were limited edition from last year so you can't get them everywhere.  So then I made them a second time using the Duncan Hines Decadent Pumpkin Spice Cupcake mix - this version makes a slightly smaller batch but just as good! 

Option 1 - If you have the Duncan Hines Frosting Creations Pumpkin Spice flavor packet use these directions:

1 Spice Cake mix
1/4 cup apple cider
1/4 cup water
1/4 oil
1 egg
1 Duncan Hines Frosting Creations Starter
1 Duncan Hines Frosting Creations Pumpkin Spice flavor packet
1/2 cup toffee bits (optional)

Pre-heat your oven to 350 degrees.  Line a 13x9 pan with parchment paper (this saves lots of time cleaning later!).  I spray a little bit of oil on the pan and then press the parchment paper down so it sticks.  

Combine the Frosting Creations Starter and Pumpkin Spice flavor packet as directed on the frosting can.  Set aside. 

In a large mixing bowl, combine the cake mix, apple cider, cater, oil and eggs.  Mix until combined.  

Press 2/3 of the cake mixture into the bottom of the pan.
Spread the pumpkin spice frosting mixture over the cake mixture.  Sprinkle the toffee bits over the frosting.  Drop spoonfuls of the cake mixture evenly over the entire pan.

Bake for 350 degrees 25 - 30 minutes or until when you gently shake the pan it does not jiggle.

Option 2 - if you are using the Duncan Hines Pumpkin Spice Cupcake mix:
1 Duncan Hines Decadent Pumpkin Spice Cupcake box (it includes the cake mix and frosting)
1/4 cup apple cider
1/4 cup water
1/8 oil
1 egg
1 stick of butter, softened
1/2 cup toffee bits (optional)

Pre-heat your oven to 350 degrees.  Line a 9x9  or 8x8 pan with parchment paper (this saves lots of time cleaning later!).  I spray a little bit of oil on the pan and then press the parchment paper down so it sticks.  

Make the frosting according to the directions on the box (mix softened butter with mixer on high for one minute or until light and fluffy, slowly add the frosting mix while mixing on low for another minute) and set aside.   

In a large mixing bowl, combine the cake mix, apple cider, cater, oil and eggs.  Mix until combined.  

Press 2/3 of the cake mixture into the bottom of the pan.
Spread the frosting mixture over the cake mixture.  Sprinkle the toffee bits over the frosting.  Drop spoonfuls of the cake mixture evenly over the entire pan.

Bake for 350 degrees 20 - 25 minutes or until when you gently shake the pan it does not jiggle.

Enjoy!

Are you a chocolate dessert person or a non-chocolate dessert person? If you could only have one kind of dessert for the rest of your life what would it be??

 

Pumpkin Spice Monster Cookies

I have been without my Kitchen Aid mixer since we packed up our house back in June.  When we drove across the country we only took the essentials and while I may think my mixer is essential to every day life - others may not agree.  So I left it behind.  

Toffee Cinnamon Roll Cake Mix Cookies

Ever since I found out that I won the Duncan Hines Spring Bake recipe contest I have been experimenting with their Frosting Creation flavor packets like crazy!  It's been fun stretching my creativity in the kitchen. Like did you know that you can use a cake mix to make cookies?! For these gems I added the Cinnamon Roll Frosting Creation flavor packet to my cake mix cookie dough - and let me tell you AMAZING!  These cookies are soft and chewy just like I like them (you can always bake them a little longer if you are a crunchy kind of person) plus these are full of flavor!