PB&J Blossoms – Back to School Goodies

PB&J Blossoms | Famished Fish, Finicky Shark

I’ve been waiting for this moment. It’s been a great summer. But it’s been an extremely loooong summer.

When your oldest kid goes from private school, to online home studies, to a very looooong summer because he switched school schedules, and your middle child went from public school to summer school short schedule, and your preschooler-well-stopped attending preschool—well, wouldn’t you be counting the days for school to begin too?

I guarantee my husband is, since he is home with them all day long!

PB&J Blossoms | Famished Fish, Finicky Shark

Yes, it’s THAT time of year, when the kids go Back To School! And it’s that time for peanut butter and jelly sandwiches and sack lunches. And it’s time to Fill the Cookie Jar! šŸ˜‰

PB&J Blossoms | Famished Fish, Finicky Shark

Because personally, I’d prefer a PB&J Cookie to a PB&J Sandwich. And these cookies here are just the treat to sneak into your kids school lunches.

PB&J Blossoms | Famished Fish, Finicky Shark

Meet the PB&J Blossom Cookie

Crunchy on the outside, chewy in the middle, with a dollop of sweet sticky jam on top, these cookies are over-the-moon delicious! Trust me when I say, you can’t stop at one.

And the kids really loved helping with these! Especially my Sous Chef Angel, who instructed Jesse and Nicolas just how to roll the cookies in a ball and coat them in sweet sugar.

PB&J Blossoms | Famished Fish, Finicky Shark

Never mind if NicolasĀ sneaks a sample of cookie dough here and there. šŸ˜‰

PB&J Blossoms | Famished Fish, Finicky Shark

Can you tell these boys recently got out of theĀ pool? This summer is HOT!

PB&J Blossoms

Ingredients:
1/2 cup butter, softened
1/3 cup creamy peanut butter
2/3 cup sugar, divided
1/3 cup brown sugar, packed
1 egg
2 Tb milk
1 tsp vanilla
1 1/2 cups flour
1/3 cup shredded sweetened coconut
1 tsp baking soda
1/2 tsp salt
1/2 cup seedless jam, any flavor
48 peanut halves

Directions:
Preheat oven to 375F.

In a large bowl or stand mixer, cream together the butter, peanut butter, 1/3 cup of the sugar and all of the brown sugar, until light and fluffy.

PB&J Blossoms | Famished Fish, Finicky Shark

Add the egg, milk and vanilla and mix well.

Combine the flour, baking soda and coconut and gradually mix in to the peanut butter mixture until combined.

PB&J Blossoms | Famished Fish, Finicky Shark

Using a cookie scoop, scoop into 48 balls.

PB&J Blossoms | Famished Fish, Finicky Shark

Roll each ball lightly to smooth.

PB&J Blossoms | Famished Fish, Finicky Shark

CarefullyĀ roll each cookie ball in the remaining 1/3 cup of sugar.

PB&J Blossoms | Famished Fish, Finicky Shark

Bake in batches, about 12 cookies per baking sheet, for 9 to 10 minutes, until lightly browned.

Immediately press a crater into each cookie with the back of a small spoon.

PB&J Blossoms | Famished Fish, Finicky Shark

PlaceĀ 1/2 teaspoon of jam into each cookie crater.

PB&J Blossoms | Famished Fish, Finicky Shark

Top each cookie with a peanut half.

PB&J Blossoms | Famished Fish, Finicky Shark

Serve warmĀ or cool on a wire rack and store. Store covered in the refrigerator up to 2 weeks.

Recipe derived from Kraft Peanut Blossoms

 

For more cookie inspiration, visit my friends below!

 

PB&J Blossoms

Prep Time: 20 minutes

Cook Time: 40 minutes

Total Time: 60 minutes

Number of servings: 48

Per Serving 73 calories

Fat 3 g

Carbs 10 g

Protein 1 g

48


PB&J Blossoms

Weight Watchers PointsPlusĀ®: 2

*Nutritional value may vary depending upon which ingredients are used.

*PointsPlusĀ® calculated by Famished Fish and in no way endorsed by Weight Watchers International, Inc.

Ingredients

  • 1/2 cup butter, softened
  • 1/3 cup creamy peanut butter
  • 2/3 cup sugar, divided
  • 1/3 cup brown sugar, packed
  • 1 egg
  • 2 Tb milk
  • 1 tsp vanilla
  • 1 1/2 cups flour
  • 1/3 cup shredded sweetened coconut
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1/2 cup seedless jam, any flavor
  • 48 peanut halves

Instructions

  1. Preheat oven to 375F.
  2. In a large bowl or stand mixer, cream together the butter, peanut butter, 1/3 cup of the sugar and all of the brown sugar, until light and fluffy.
  3. Add the egg, milk and vanilla and mix well.
  4. Combine the flour, baking soda and coconut and gradually mix in to the peanut butter mixture until combined.
  5. Using a cookie scoop, scoop into 48 balls. Roll each ball lightly to smooth. Carefully roll each cookie ball in the remaining 1/3 cup of sugar.
  6. Bake in batches, about 12 cookies per baking sheet, for 9 to 10 minutes, until lightly browned.
  7. Immediately press a crater into each cookie with the back of a small spoon. Spoon 1/2 teaspoon of jam into each cookie crater. Top each cookie with a peanut half.
  8. Serve warm or cool on a wire rack and store. Store covered in the refrigerator up to 2 weeks.


 

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