PB&J Icebox Cookies recipe

found this recipe while trying to figure out a creative way to incorporate some of the sweeter Foodie Bliss Goodies flavors. It’s two childhood favorites combined into a warm, chewy treat. What could be better?! The peanut butter cookie is just enough peanut butter, and the jam makes it reminiscent of a pb&j, one of the simpler but better snack foods in my opinion. This is a great way to incorporate jams and jellies into baked goods during the holidays. It was a big hit at the Foodie Bliss Goodies jam party too! SEE ALSO :Ginger Cookies Recipe ( Christmas Cookies )


I originally found this recipe at www.thekitchn.com, one of my favorite cooking blogs.

3/4 cup white granulated sugar
3/4 cup brown sugar
3/4 cup peanut butter, smooth or chunky as you prefer
1/2 cup (1 stick) unsalted butter, softened
2 large eggs
1 teaspoon vanilla extract
1 teaspoon baking soda (if GF, make sure to check that your baking soda is too!)
1/2 teaspoon salt
2 1/4 cups all-purpose flour (or GF all-purpose flour mix if gluten free-I like this one-Bob’s Red Mill All Purpose Flour)
1 cup Foodie Bliss jam (we used strawberry rhubarb, but other jams will work also)

Mix together the two sugars, either by hand or with an electric mixer. Add in the peanut butter and butter, mixing well after each. Beat in each egg, one at a time, followed by the vanilla baking soda, and salt. Add flour all at once, and mix gently until combined.

Place dough on a large piece of wax paper. Shape into a rectangle (as much as possible) and cover with another sheet of wax paper. Carefully roll the dough out to about a 1/4 inch thickness, maintaining the rectangle shape as best possible.

Peel off the top sheet of wax paper. Use a pizza cutter (if you have one, if not a chef’s knife is fine) to cut into four long strips. Cover again with wax paper and transfer to a cookie sheet. Pop in the freezer for 30 min. I also like to put the jam in the freezer for about 15 min as well right before using. SEE ALSO : Classic New York: Black and White Cookies

Take the jam and dough out of the freezer, and spread a 1/3 cup of jam along the first strip of dough. Place a second strip on top of the jelly-frosted dough and continue to layer jelly and dough until you have them all stacked. (This can get kind of messy, so no judgement if you get it everywhere. My mom and I about did!)


Trim the edges and wrap first in wax paper then in plastic (unless you plan to bake within a day or two, then you can skip the plastic). Freeze for at least two hours-overnight is best. The dough will keep in the freezer for about 3 months.

When you are ready for this amazingness, preheat the oven to 375 degrees Fah

renheit.  Take the cookie dough out of the freezer, unwrap onto a cutting board. If you lay on it’s side, perpendicular to the cutting board, it will help keep the layers separate instead of compacting them. Cookies should be about 1/4-1/2 inch thick. You may want to use a spatula to transfer the cookies to the cookie sheet. They can be fragile! As soon as you have sliced off as many cookies as you would like, wrap the dough back up, and pop back in the freezer asap.

Bake 15-18 minutes or until the edges of the cookies just start to brown (if you only froze your cookies for a few hours, check them after 12 minutes). My cookies froze overnight though, and I actually let them bake for about 20 minutes total. Let the cookies cool for 10 minutes on the baking sheet, then transfer them to a cooling rack w

ith a spatula. Enjoy immediately, or can be stored in airtight container for about 3 days. Ours might not have been as perfect as the originals, but they were still darn good!

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