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!
1 and 1/2 cup graham cracker crumb-crust mixture (refer to the original recipe here)
1/8 cup AP-flour
2 Tbsp smooth peanut butter (you could use any other kind of nut butter)
Grape jelly to top the cookies
Preheat oven to 350F
Mix all the ingredients (except the jelly) together in a bowl. It will resemble a crumbly shortbread cookie mixture.
Using a cookie scoop, divide the dough into 12 balls and place them on a lined cookie sheet.
Roll the divided dough, like meatballs, into smooth dough balls.
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.
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.