The Ultimate Strawberry Peanut Butter Pancake Cookie Recipe
IF YOU’RE A PANCAKE LOVER, YOU HAVE TO MAKE THIS “BREAKFAST FOR DESSERT” RECIPE! MY STRAWBERRY PEANUT BUTTER PANCAKE COOKIE RECIPE IS SO EASY TO MAKE – IT STARTS WITH A PANCAKE MIX BASE. WITH LAYERS OF SWEET STRAWBERRY JAM, CREAMY PEANUT BUTTER & PEANUT BUTTER CHIPS!
HOW TO MAKE MY STRAWBERRY PEANUT BUTTER PANCAKE COOKIE RECIPE
THESE COOKIES ARE SO EASY TO MAKE! THE TRICK? THEY USE PANCAKE BATTER AS A BASE INSTEAD OF HAVING TO MEASURE FLOUR, SUGARS, BAKING POWDER, ETC!
YOU CAN USE ANY PANCAKE MIX – MY FAVORITE FOR THIS RECIPE IS KRUSTEAZ BECAUSE IT MAKES THEM EXTRA FLUFFY. BUT YOU CAN ALSO USE A GLUTEN FREE OR PROTEIN PANCAKE MIX.
INGREDIENTS
- SALTED BUTTER
- EGG
- MAPLE SYRUP
- PEANUT BUTTER
- STRAWBERRY JAM
- FREEZE DRIED STRAWBERRIES
RECIPE NOTES & INSTRUCTIONS
- I LIKE USING SALTED BUTTER TO BALANCE THE SWEETNESS IN THIS RECIPE.
- USE HIGH QUALITY MAPLE SYRUP FOR MORE FLAVOR. DARKER MAPLE SYRUP HAS A RICHER FLAVOR & WILL ADD MORE MAPLE FLAVOR & SWEETNESS TO THE COOKIES.
- USE YOUR FAVORITE PEANUT BUTTER, CREAMY OR CRUNCHY.
- YOU CAN USE ANY JAM FLAVOR, I LIKE STRAWBERRY – BUT BLACKBERRY & RASPBERRY ARE GREAT TOO!
- YOU CAN LEAVE THE FREEZE DRIED STRAWBERRIES OFF – BUT I LIKE THE ADDED COLOR & CRUNCH! IF YOU USE FRESH STRAWBERRIES, LEAVE THEM OFF UNTIL SERVING.
- FOR TIPS ON MAKING THE PERFECTLY ROUND COOKIE, CHECK OUT THIS BLOG POST. I USE THESE MUFFIN TOP COOKIE TINS FOR ALL OF MY FILLED & STUFFED COOKIES. THESE DISPOSABLE LINERS ALSO WORK REALLY WELL & PREVENT ANY FILLING FROM OOZING OUT WHILE BAKING.
- FREEZING THE DOUGH AND JAM BALLS WILL MAKE THE COOKIES EASIER TO MOLD & PREVENT IT FROM SPREADING TOO QUICKLY WHILE BAKING. IF YOU’RE ONLY DOING A SINGLE LAYERED COOKIE (NOT ADDING THE JAM FILLING), YOU CAN BAKE AS IS.
The Ultimate Strawberry Peanut Butter Pancake Cookie Recipe
Servings: 0
Fluffy maple pancake mix cookies filled with sweet strawberry jam, topped with peanut butter!
Ingredients
- 4 tbs salted butter Softened
- 1 egg
- 1/2 cup maple syrup
- 2 cups pancake mix
- 1 cup peanut butter chips
- 1 cup peanut butter
- 1 cup strawberry jam
- freeze dried or fresh strawberries optional
Instructions
- In a large bowl, cream together the butter, egg and maple syrup.
- Slowly stir in the pancake mix until combined.
- Fold in 1/2 cup of peanut butter chips.
- Refrigerate the dough for at least 30 minutes.
- On a baking sheet lined with parchment paper, scoop tablespoons of strawberry jam. Freeze for at least 20 minutes.
- To assemble the cookies, use a cookie scoop to flatten one a piece of cookie dough. Place a frozen dollop of jam in the center and top with another piece of flattened cookie dough, pressing the edges to seal.
- Bake for 15-20 minutes or until the cookies begin to brown.
- Allow the cookies to cool completely before “frosting” with peanut butter. Sprinkle with remaining peanut butter chips & freeze dried strawberries.