ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Creamy Peanut Butter Jammies

Prep time 30 mins
Bake time 45 mins
Cool time 1 hr
Chill time 30 mins
Yield Makes 24 squares

Ingredients

  • 1 (16.5-oz.) package refrigerated peanut butter cookie dough
  • 1 (8-oz.) package cream cheese, softened
  • 1/2 cup sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1/3 cup seedless strawberry jam
  • 1/3 cup chunky peanut butter
  • 1/3 cup chopped roasted peanuts

How to Make It

  1. Line bottom and sides of an 11- x 7-inch baking dish with aluminum foil, allowing edges to overhang 2 to 3 inches. Lightly grease the foil. Press two-thirds cookie dough evenly onto bottom.

  2. Beat cream cheese and next 3 ingredients at medium speed with an electric mixer until smooth; spread evenly over cookie dough.

  3. Stir together jam and peanut butter using a fork; dollop evenly over cream cheese mixture, being sure to include corners of pan. Gently swirl jam mixture and cream cheese mixture with a knife; crumble remaining cookie dough evenly over filling. Sprinkle with peanuts.

  4. Bake at 325° for 40 to 45 minutes or until cream cheese layer is set and a wooden pick inserted in center comes out clean. Cool in pan on a wire rack 1 hour; chill in pan at least 30 minutes. Lift edges of foil, and remove from pan; gently peel off foil. Cut into 24 squares. Store in the refrigerator. Remove from refrigerator 1 hour before serving.