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PB & J Cookie Skillet

Recipe by Eatnik0nline Baked using our Natvia Raspberry Fruit Spread - ZERO added sugar, real fruit, with just 1.7g of carbs per serve! Why have a regular size cookie when you can have a huge Peanut Butter and Jelly Cookie! This is one cookie you can share! Go nuts!

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Serves: 4

Prep: 10 minutes

Cook: 20 minutes

Ingredients

100 g Butter, chopped

50 g Natvia (1/4 cup)

0.5 teaspoon Molasses

95 g Peanut butter (1/3 cup)

1 teaspoon Vanilla extract

1 Egg

0.5 teaspoon Baking powder

150 g Plain flour (1 cup)

0.33 cup Natvia Raspberry Jam

Spray oil

Method

  1. Preheat oven to 180ºC.
  2. In a saucepan, add butter, Natvia, molasses and peanut butter. Warm over a medium to low heat for 3-5 minutes, until mixture has melted. Set aside for 10-15 minutes to cool.
  3. Stir in vanilla extract and egg. Add flour and baking powder and mix to form a dough.
  4. Prepare a small skillet by spraying with the spray oil. Press cookie dough into the pan, making small indents in the dough for the jam.
  5. Using a teaspoon, pour jam into the indents, swirling around.
  6. Bake cookie for 20-25 minutes. Serve warm and serve with yoghurt.
Carbs Pro Fats Energy KJ Calories
30g 9.5g 30g 1800 428  
BUTTER, COOKIE, COOKIES, EASY, HOT BAKES, KIDS, KIDS TREATS, PEANUT, PEANUT BUTTER, QUICK, QUICK DESSERTS, SKILLET

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