We love cookies and want to have them all the time, but who wants to shop for ingredients, and measure a ton of stuff just to whip up a batch. Oh, and don't forget the messy clean up afterward. Thankfully our dear friend Adrienne, the girl boss of dough, makes bakeable and snackable cookie dough in a jar. Now, we can bake cookies effortlessly anytime!
Today we headed over to Adrienne's lovely home and baked these PB&J thumbprint cookies with our jams. If you're like us who crave for cookies all the time, this post is for you!
1 jar of dough's nutty pb
6 tsp of LOVEST (Raspberry + Strawberry + Litchi Juice Jam) or MUSE (Blackberry + Creme de Violette Jam)
Sugar (for rolling)
Preheat oven to 365°F and line cookie sheet with parchment paper.
Scoop cookie dough from jar and shape dough into 12 balls (about an inch in diameter). Coat dough with sugar and place it on the cookie sheet 2 inches apart. Bake for 4 minutes.
Remove cookie sheet from oven. Use the back of a small teaspoon to dent the center. Fill the center with 1/2 tsp of jam, be careful not to overfill. Bake again for 5 minutes or until done. Wait a couple minutes before removing cookies from cookie sheets.
Quick and easy, right? Want a set of PB&J Cookie Kit (a jar of nutty pb from dough and two jars of jam- LOVEST and MUSE)? Head over to dough's Instagram page (@dough_love) to enter our Valentine's Day Giveaway!