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

Preheat oven to 180ºC.
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.
Stir in vanilla extract and egg. Add flour and baking powder and mix to form a dough.
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.
Using a teaspoon, pour jam into the indents, swirling around.
Bake cookie for 20-25 minutes. Serve warm and serve with yoghurt.