Dessertscrazyforcrust
Peanut Butter and Jelly Cookie Cake Recipe
This Peanut Butter and Jelly Cookie Cake is the BEST giant cookie recipe you can bake as a pie or as bars or a tart!
👥 10 Servings⏱️ Prep & Cook: 1h 10m⏳ Prep: 20 min🔥 Cook: 50 min👤 Dorothy Kern📖 crazyforcrust
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pan
- ●oven
- ●bowl
- ●whisk
- ●wooden spoon
📝 Preparation Steps
1
Preheat the oven to 350°. Grease a 9” fluted tart pan with a removable bottom.
2
Whisk the flour, baking powder, and salt in a medium bowl. Set aside.
3
Cream peanut butter and butter with both sugars using a mixer. Beat in egg and vanilla. Add flour mixture and stir with a wooden spoon until combined.
(170g) unsalted butter (softened)12 tablespoons(268g) peanut butter1 cuplarge egg1
4
Press half the dough in the prepared tart pan. Spread with the jam, leaving a ½ inch border around the edge. Drop about half the remaining dough around the top of the jam, and press the remaining half around the border to seal the edges. Bake until golden, ⏱️ 45-50 minutes. Cool completely before removing ring and cutting.
Nutrition Facts
calories
473 kcal
fat Content
27 g
serving Size
1 serving
fiber Content
2 g
sugar Content
28 g
sodium Content
1117 mg
protein Content
9 g
cholesterol Content
55 mg
carbohydrate Content
51 g
saturated Fat Content
11 g
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