http://www.bhg.com/recipe/peanut-butter-jelly-and-brownie-cookies/
1. Preheat oven according to cookie package directions. On a lightly floured surface, use hands to slightly flatten cookie dough to an 8x2-1/2-inch log. Place on baking sheet, then freeze for 30 minutes. Slice dough in half lengthwise, then slice each half in 16 slices. Place slices on cookie sheets. Using a fork dipped in granulated sugar, make a crisscross pattern on each cookie. Bake cookies according to package directions or until golden brown. Cool on wire racks.
2. Meanwhile, in a medium saucepan stir butter and chocolate over low heat just until melted. Remove from heat. Using a wooden spoon, stir in sugar and vanilla. Cool 5 minutes.
3. Set oven to 350 degrees F. Line the bottom and sides of an 8x8x2-inch baking pan with heavy foil, extending foil over pan edges. Grease foil; set pan aside.
4. Add eggs, one at a time, to butter-chocolate mixture, beating after each just until combined. Stir in flour and cocoa powder. Evenly spread batter in prepared pan.
5. Bake for 30 to 35 minutes, just until a wooden toothpick inserted near center comes out clean. Transfer to wire rack. Leave oven set to 350 degrees F to warm sandwich cookies.
6. For sandwich cookies, scoop and mash warm brownie onto the flat side of a cookie. Top with 1 tsp. jam and a second cookie. Place sandwich cookies that will be served immediately on a cookie sheet and warm in oven about 4 minutes.
STORE: Store leftover brownies in a covered container up to 3 days.
TIP: Place any assembled cookies you are not warming through in an airtight container. Refrigerate up to 2 days. Place on a baking sheet and heat in a 350 degrees F oven about 5 minutes or until warmed through.
Calories 223, Protein (gm) 3, Carbohydrate (gm) 28, Fat, total (gm) 11, Cholesterol (mg) 27, Saturated fat (gm) 4, Monosaturated fat (gm) 5, Polyunsaturated fat (gm) 2, Dietary Fiber, total (gm) 1, Sugar, total (gm) 9, Vitamin A (IU) 97, Vitamin C (mg) 1, Thiamin (mg) 0, Riboflavin (mg) 0, Niacin (mg) 1, Pyridoxine (Vit. B6) (mg) 0, Folate (µg) 24, Cobalamin (Vit. B12) (µg) 0, Sodium (mg) 149, Potassium (mg) 121, Calcium (DV %) 40, Iron (DV %) 1, Percent Daily Values are based on a 2,000 calorie diet
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Serving Size: 1 Serving (151g) | ||
Recipe Makes: 16 Servings | ||
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Calories: 528 | ||
Calories from Fat: 211 (40%) | ||
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Amt Per Serving | % DV | |
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Total Fat 23.5g | 31 % | |
Saturated Fat 10.3g | 52 % | |
Monounsaturated Fat 8.7g | ||
Polyunsanturated Fat 2.5g | ||
Cholesterol 229.1mg | 70 % | |
Sodium 343.7mg | 12 % | |
Potassium 216mg | 6 % | |
Total Carbohydrate 73.5g | 22 % | |
Dietary Fiber 1.5g | 6 % | |
Sugars, other 71.9g | ||
Protein 9.9g | 14 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 528
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