Peanut Butter And Jelly Cobbler

  • Filling:
  • 6 cups fresh berries (we used blackberries and raspberries)
  • 1 cup sugar
  • 1/2 cup all-purpose flour
  • 1 teaspoon lemon juice
  • 1/2 teaspoon salt
  • Cookie Topping:
  • 1/2 cup (1 stick) unsalted butter, room temperature
  • 1 cup creamy peanut butter
  • 3/4 cup brown sugar
  • 1/4 cup sugar
  • 1 egg
  • 1/2 tablespoon vanilla extract
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon sugar, garnish
  1. Preheat oven to 350º F.
  2. Start by preparing cookies: in a medium bowl, whisk together flour, baking soda and salt, and set aside.
  3. In a large bowl or mixer, cream together butter, peanut butter, brown sugar and sugar for 3-4 minutes, or until fluffy and lightened somewhat in color.
  4. Beat in egg, mixing until fully combined, then stir in vanilla extract.
  5. Gradually beat dry ingredients into cookie dough until fully incorporated, then shape into 1 1/2-inch balls and gently flatten with a fork to make a crosshatch pattern.
  6. Place cookies on a plate (separated by layers of parchment paper) or baking sheet and refrigerate until ready to use.
  7. Place berries in a large bowl and toss with sugar, flour, salt and lemon juice.
  8. Place berry mixture in baking sheet and place in oven. Bake for 20 minutes, then remove from oven and top with cookies.
  9. Sprinkle cookies with 1 teaspoon sugar, then return to oven and bake for another 18-20 minutes, or until cookies are just cooked through, but still gooey. Cover with aluminum foil to prevent browning, if necessary.
  10. Remove from oven and let cool 15-20 minutes before serving. Enjoy!

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