Cookies, Sweet

PB&J graham cracker cookies

 

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This is the type of cookie you make when you are trying to save ingredients.  After I made my icebox cake, I  had quite a bit of graham cracker crumb crust mixture leftover.  I was not going to waste all that deliciousness, so I came up with this “cookie” recipe.  My husband said, “this cookie is having an identity crisis! It tastes like peanut butter, but it also has the texture of a cake, but then it’s flakey–it’s weird but good!”.  I will take that! I only got 12 cookies out of it and while I don’t plan on adding this to the official Christmas Cookie list anytime soon, but I will make it again if I ever have extra graham crackers crumbs!

Ingredients:

1 and 1/2 cup graham cracker crumb-crust mixture (refer to the original recipe here)

1/8 cup AP-flour

1 egg

2 Tbsp smooth peanut butter (you could use any other kind of nut butter)

Grape jelly to top the cookies

Method:

Preheat oven to 350F

Mix all the ingredients (except the jelly) together in a bowl.  It will resemble a crumbly shortbread cookie mixture.

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Using a cookie scoop, divide the dough into 12 balls and place them on a lined cookie sheet.

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Roll the divided dough, like meatballs, into smooth dough balls.

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Using the back of a wooden spoon, gently press down on the center of the dough ball, to create divet. As you push down, the dough-ball edges will crack.  Use your fingers to press the cracks together, as best as you can–they do not need to be perfect.

Fill each divet with 1/2 tsp of grape jelly.

Bake for 15 minutes.

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Let the cookies cool on the cookie sheet for about a minute and then transfer to a cooling rack.

Store in an air-tight container for a week to 10 days.

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1 thought on “PB&J graham cracker cookies”

  1. Thanks for sharing! I love not wasting anything too, and innovative twists on recipes. I’m more of a raspberry jam-with my peanut butter kind of gal, but I’m bookmarking this recipe as I know I’ll have crumbs to use up 😋

    Like

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