Sunnys Quick Pb And J Ice Cream Cookies Recipes

Steps:

• Line a plate or baking sheet with nonstick aluminum foil. Push an ice pop stick in the center of each piece of banana, but not all the way through to the end. Stir the jam to loosen, then brush it all over each banana. Place the bananas on the lined plate and freeze until solid, about 2 hours.
• Line another plate with nonstick aluminum foil. Pour the ice cream sauce in a coffee mug or small bowl. Remove the bananas from the freezer and quickly dip each in the ice cream sauce to completely coat. Before the shell forms, place the banana on the newly prepared plate and sprinkle each with one of the toppings. Freeze until solid, 5 to 10 minutes.

Steps:

• In a medium bowl, fold together the whipped cream cheese, gochujang, chile flakes and salt to taste. Refrigerate for at least 2 hours to allow the flavors to bloom.

Steps:

• Make the crust. Spray an 8-inch square metal baking pan with nonstick cooking spray. Line with parchment paper, allowing the parchment to overhang the edges of the pan. Spray again and set aside.
• In a food processor, pulse the crackers, brown sugar and butter until combined and it resembles wet sand. Remove and press into the bottom of the pan. Refrigerate for an hour.
• Preheat the oven to 350 degrees F.
• Make the PB layer: In a stand mixer or with a hand-held mixer, beat the peanut butter, brown sugar and butter in a bowl until smooth. Remove the pan from the refrigerator and spread the peanut butter mixture evenly over the bottom layer.
• Add the jelly swirl. Drop about 9 dollops of the jam around the pan. Use a skewer or butter knife and drag it through the jam and peanut butter to make swirls.
• Bake until set, about 30 minutes. Allow to cool completely, then remove from the pan and cut into bars the size of your choosing.

Steps:

• In a stand mixer with the paddle attachment, add the butter, peanut butter, brown sugar and granulated sugar, and blend on medium-high speed until creamy. Turn off the mixer and use a rubber spatula to scrape the sides of the bowl, pushing everything back towards the center. Then add the salt, vanilla and egg, and blend until combined. Lower the speed of the mixer and add the flour in 1/2-cup intervals. Between each addition be sure to completely blend in all the flour and scrape the sides as before. Once completely combined, scrape the dough out of the mixer, add to a container with a lid and refrigerate for at least 2 hours.
• Preheat the oven to 350 degrees F. Line baking sheets with parchment paper.
• Remove the cookie dough from the refrigerator and, using a tablespoon, scoop out the dough and roll into a ball between your hands. Then roll the formed ball in the turbinado sugar and place on the prepared baking sheets. Repeat for the rest of the balls, making sure to separate them on the sheet by about 1 inch. Try chopping roasted peanuts and adding them to the sugar before rolling out all the balls or add a drop of food coloring to the sugar to make the cookies even more festive!
• Once all the balls are on the baking sheet, make an indentation in the center of each using the rounded end of a wooden spoon, the back of a rounded teaspoon or your good old-fashioned thumb. Fill the center of each with about 1/2 teaspoon strawberry preserves. Bake until lightly golden, about 12 minutes. Remove to a wire rack. Let cool before serving.