The Ultimate Strawberry Peanut Butter Pancake Cookie Recipe
IF YOUβRE A PANCAKE LOVER, YOU HAVE TO MAKE THIS βBREAKFAST FOR DESSERTβ 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 YOUβRE ONLY DOING A SINGLE LAYERED COOKIE (NOT ADDING THE JAM FILLING), YOU CAN BAKE AS IS.
The Ultimate Strawberry Peanut Butter Pancake Cookie Recipe
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 βfrostingβ with peanut butter. Sprinkle with remaining peanut butter chips & freeze dried strawberries.
