Peanut Butter Chocolate Protein Nice Cream
Skillet Peanut Butter and Jelly Pizza Cookies
|3/4 cup PBfit peanut butter spread|| SHOP NOW|
|1/2 cup butter, softened|
|1 teaspoon vanilla extract|
|1 large egg|
|1 1/2 cup all purpose flour|
|3/4 cup firmly packed brown sugar|
|1 teaspoon baking powder|
|1/2 teaspoon salt|
|1 cup raspberry preserves|
|1/4 cup salted peanuts chopped|
|2 teaspoons granulated sugar|
Preheat the oven to 350 degrees. Spray a 10-inch cast iron skillet with cooking spray. In a large bowl, beat peanut butter and butter with a mixer on medium speed until creamy. Beat in the egg and vanilla. In a medium bowl, whisk together flour, baking powder, brown sugar and salt. Gradually add flour mixture to peanut butter mixture, beating just until combined (dough will be thick). Reserve 1 cup dough. Press remaining dough into the bottom of the prepared skillet and half inch up the sides. Refrigerate while preparing the topping.
Divide reserved dough into 12 portions.
Roll each portion into granulated sugar and gently press with a fork. Remove skillet from fridge and spread preserves onto dough. Place pressed dough about ½ inch apart on top of preserves. Sprinkle with chopped peanuts. Bake until golden brown, about 28 minutes. Let cool completely on the wire rack. Slice into triangles and serve.