Category: peanut butter

Good Morning Protein Cookies

Looking for a breakfast treat that’s both delicious and packed with protein? My Good Morning Protein Cookies are the perfect solution! Whether you need a quick grab-and-go breakfast or a healthy snack for the kids, these cookies will hit the spot. They’re soft, chewy and incredibly easy to make. Why I Love This Recipe The Ingredients Variations and…

The post Good Morning Protein Cookies appeared first on Weelicious.

Looking for a breakfast treat that’s both delicious and packed with protein? My Good Morning Protein Cookies are the perfect solution! Whether you need a quick grab-and-go breakfast or a healthy snack for the kids, these cookies will hit the spot. They’re soft, chewy and incredibly easy to make.

Good morning protein cookies on purple serving platter.

Table of Contents

Why I Love This Recipe

  • Healthy and Filling: With a mix of oats, seeds, and nut butter, these cookies provide a healthy dose of protein and fiber to keep you full all morning. Looking for something similar? Try my Protein Bars recipe!
  • Kid-Friendly: What could be more kid-approved than a cookie for breakfast? Just like my other breakfast cookies recipe, these are naturally sweetened with maple syrup or honey and have just the right amount of chocolate to make them a hit with kids.
  • Easy to Make: Minimal prep, one bowl, and you can refrigerate or freeze the dough to bake fresh anytime!
  • Versatile: Whether you prefer pumpkin puree or apple butter, raisins or dried cherries, this recipe can be easily adapted to your preferences.
  • Allergy Friendly: These breakfast cookies are naturally gluten free since the flour you’d have in a traditional cookie is replaced with old fashioned oats, and they can be nut free if you use your favorite seed butter instead of peanut butter. Plus, they’re vegan and dairy free!

The Ingredients

Good Morning Protein Cookies ingredients.
  • Old-fashioned oats: Oats provide a hearty base that’s high in fiber and helps keep you full longer.
  • Banana: Bananas add natural sweetness and help bind the ingredients together. Choose a super ripe banana for extra sweetness!
  • Pumpkin Puree or Apple Butter: Both options add moisture and flavor. Pumpkin brings a boost of vitamins, while apple butter gives a sweet, fruity touch.
  • Nut or seed butter of choice: Choose your favorite! Peanut, almond, cashew, or sunflower butter all add healthy fats and protein.
  • Maple syrup or Honey: Natural sweeteners that complement the nut butter and fruit, adding just the right amount of sweetness.
  • Cinnamon: A warm spice that enhances the flavor of the cookies and adds a little antioxidant boost.
  • Chia or hemp seeds: Both chia and hemp seeds provide extra protein, fiber, and omega-3 fatty acids.
  • Dried raisins or cherries:Dried fruit adds a chewy texture and natural sweetness to every bite.
  • Kosher salt: A pinch of salt balances the sweetness and enhances the other flavors.
  • Chocolate chips: Because a little chocolate makes everything better! Milk chocolate adds sweetness, while dark chocolate offers a richer flavor and is dairy free.

Variations and Substitutions

  • Switch Up the Nut Butter: If you’re allergic to nuts or prefer something different, use seed butter like sunflower butter instead of peanut butter.
  • Try Different Sweeteners: Swap the maple syrup or honey with agave syrup or brown rice syrup for a different flavor.
  • Mix Up the Add-ins: Swap raisins for dried cranberries or chopped apricots, or add nuts like walnuts or almonds for extra crunch.
  • Make It Vegan: Use maple syrup instead of honey, and choose dairy-free dark chocolate chips.
  • Gluten-Free Option: Make sure your oats are certified gluten-free to keep this recipe gluten-free for those with sensitivities.

How to Make Good Morning Protein Cookies Recipe

Combined ingredients in mixing bowl.

Step 1: Preheat your oven to 325°F. Place all of the ingredients in a standing mixer or in a bowl to beat with a hand mixer and mix until throughly combined. Refrigerate dough for 30-60 minutes.

Protein cookies before baked.

Step 2: Using a 1/4 cup ice cream scoop, place mixture on a parchment or silicone mat lined baking sheet and use your palm to gently press into 1 inch thick circles.

Baked protein cookies on baking sheet.

Step 3: Bake cookies for 18-20 minutes or until starting to turn golden. Cool on baking sheet for 15 minutes and then transfer to rack to cool completely.

Tips and Tricks

  • Flatten the Cookies: These cookies aren’t going to spread in the oven. Make sure to flatten them out with your palm to shape them into cookies.
  • Storing the Cookies: Store these cookies in an airtight container for up to a week. They also freeze well if you want to save them for later.
  • Chocolate Chip Toppings: This is more of a note for aesthetic purposes, but save a few chocolate chips to place on top of the cookies so they each have a beautiful display of chocolatey goodness on top.
Protein cookies on purple platter.

More Grab and Go Breakfast Treats

These Good Morning Protein Cookies are perfect for busy mornings when you need a quick, nutritious bite. They’re also great to pack in lunchboxes for the kids or as a mid-day snack to keep you going. Let me know what you think of this recipe by leaving a comment and rating below!

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Print

Good Morning Protein Cookies

Good Morning Protein Cookies are easy to make and super healthy. They're gluten free, vegan and the perfect grab and go breakfast or snack. 
Course Breakfast
Cuisine American
Prep Time 40 minutes
Cook Time 20 minutes
Total Time 1 hour
Servings 12
Calories 278kcal
Author Catherine McCord

Ingredients

  • 2 cups old fashioned oats (gluten free if you have an intolerance)
  • 1 banana, mashed
  • 1/4 cup pumpkin puree or apple butter
  • 1 cup nut or seed butter of choice (peanut butter, almond, cashew or sun butter work)
  • 1/4 cup maple syrup or honey
  • 1 teaspoon cinnamon
  • 1 tablespoon chia or hemp seeds
  • 1/2 cup dried raisins or cherries
  • 1/2 teaspoon kosher salt
  • 1/2 cup milk or dark chocolate chips

Instructions

  • Preheat oven to 325°F.
  • Place all of the ingredients in a standing mixer or in a bowl to beat with a hand mixer and mix until throughly combined.
  • Refrigerate dough for 30-60 minutes.
  • Using a 1/4 cup ice cream scoop place mixture on a parchment or silicone mat lined baking sheet and use your palm to gently press into 1 inch thick circles. 
  • Bake cookies for 18-20 minutes or until starting to turn golden. Cool on baking sheet for 15 minutes and then transfer to rack to cool completely.

Notes

  • Flatten the Cookies: These cookies aren’t going to spread in the oven. Make sure to flatten them out with your palm to shape them into cookies.
  • Storing the Cookies: Store these cookies in an airtight container for up to a week. They also freeze well if you want to save them for later.
  • Chocolate Chip Toppings: This is more of a note for aesthetic purposes, but save a few chocolate chips to place on top of the cookies so they each have a beautiful display of chocolatey goodness on top.

Nutrition

Calories: 278kcal | Carbohydrates: 32g | Protein: 8g | Fat: 15g | Saturated Fat: 5g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Cholesterol: 0.1mg | Sodium: 200mg | Potassium: 318mg | Fiber: 4g | Sugar: 12g | Vitamin A: 808IU | Vitamin C: 1mg | Calcium: 48mg | Iron: 2mg

The post Good Morning Protein Cookies appeared first on Weelicious.

Peanut Butter Balls with Rice Krispies

Crunchy Peanut Butter Balls with Rice Krispies are yummy bite-sized balls coated in dark chocolate. Quick and delicious, ideal for any occasion!

Crunchy Peanut Butter Balls with Rice Krispies are yummy bite-sized balls coated in dark chocolate. Quick and delicious, ideal for any occasion!

Sweet and Salty Puppy Chow

Puppy Chow, also known as Muddy Buddies, is a delicious and addictive snack that’s made with Chex cereal coated in a mixture of chocolate, peanut butter, and powdered sugar. I have been making puppy chow since I was a kid. It is a classic treat, …

Puppy Chow, also known as Muddy Buddies, is a delicious and addictive snack that’s made with Chex cereal coated in a mixture of chocolate, peanut butter, and powdered sugar. I have been making puppy chow since I was a kid. It is a classic treat, very nostalgic for me, and always SO good! I recently…

Fudgy Peanut Butter Swirl Brownies

stacked brownies with peanut butter on top.These Peanut Butter Brownies are some of the best brownies in the world: They’re a rich and decadent brownie recipe topped with a gooey peanut butter topping. They’re epically fudgy and rich and the perfect brownie recipe for peanut butter lovers! Peanut Butter, and Chocolate…It’s an obvious pairing. There really isn’t anything better than and…

stacked brownies with peanut butter on top.

These Peanut Butter Brownies are some of the best brownies in the world: They’re a rich and decadent brownie recipe topped with a gooey peanut butter topping. They’re epically fudgy and rich and the perfect brownie recipe for peanut butter lovers!

stacked brownies with peanut butter on top.

Peanut Butter, and Chocolate…It’s an obvious pairing. There really isn’t anything better than and warm and soft brownie swirled with an amazing peanut butter topping. Brownies like this one will stay at the front of your mind forever!

I have a lot of brownie recipes that I have made over the years, and this Peanut Butter Brownie Recipe is my standard brownie recipe with a peanut butter swirl layer on top.

ingredients in peanut butter brownies laid out on a white marble counter.

Peanut Butter Brownies Ingredients

  • Chocolate: I used melted unsweetened baking chocolate, and cocoa powder. You can use regular cocoa powder, or you can use Dark Cocoa Powder.
  • Butter: I always start with unsalted butter, but if you use salted butter reduce the salt in the recipe to 1/4 teaspoon.
  • Sugar: This recipe uses two kinds of sugar; granulated and powdered sugar. Granulated sugar adds sweetness and powdered sugar (or confectioners sugar) is a base for the topping.
  • Peanut Butter: The peanut butter mixture is swirled on top the brownies. Be sure to use a no-stir (not natural) peanut butter. You can use any nut butter that’s no-stir.

Variations

  • Add some chocolate chips to the brownie base.
  • You can swap brown sugar for the granulated sugar in the brownie layer.
process shot of peanut butter brownies being made.
process shot of peanut butter brownies being made.
process shot of peanut butter brownies being made.

How to make Peanut Butter Swirl Brownies

  • Place baking chocolate and butter in a large, microwave safe bowl. Heat and stir until chocolate is smooth. Stir in sugar. Add eggs, vanilla, and cocoa and stir well. Add flour and stir carefully. Spread brownie batter in prepared baking pan.
  • Stir together peanut butter, melted butter, powdered sugar, and vanilla.
  • Drop spoonfuls on top of the brownies then swirl with a butter knife or the back of a wooden spoon.
  • Bake until the center seems set. Let cool before cutting.
stacked brownies with peanut butter on top.

Expert Tips

  • You could add another frosting on top, like a chocolate ganache or peanut butter frosting for even more flavor.
  • I have only made this recipe with shelf stable peanut butters (like skippy and jif). If you made this recipe with natural peanut butter – there is a chance the recipe could not work so be sure to use a no-stir peanut butter.
  • You can line your pan with aluminum foil or parchment paper, but I like lining pans for easy slicing and removal.
  • I recommend baking in metal pans for best results.

Storage & Freezing

Store brownies in an airtight container at room temperature for several days. You can freeze brownies for up to 3 months.

stacked brownies with peanut butter on top.
Print

Peanut Butter Brownies Recipe

Rich and fudgy brownies with a peanut butter swirl! These are some serious brownies!
Course Dessert
Cuisine American
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings 16 brownies
Calories 304kcal
Author Dorothy Kern
Cost $5

Ingredients

For the Brownies

  • 4 ounces (113g) unsweetened baking chocolate coarsely chopped
  • ¾ cup (170g) unsalted butter
  • 1 ½ cups (300g) granulated sugar
  • ½ teaspoon salt
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 2 tablespoons (10g) Dutch-process cocoa powder (or regular unsweetened)
  • 1 cup (124g) all-purpose flour

For the peanut butter swirl:

  • ½ cup 133g) peanut butter
  • 2 tablespoons (28g) unsalted butter melted
  • ⅓ cup (38g) powdered sugar
  • 1 teaspoon vanilla

Instructions

  • Preheat oven to 350F. Line a 9×9-inch pan with foil and spray with cooking spray.
  • Place baking chocolate and butter in a large, microwave safe bowl. Heat on HIGH power for 2-3 minutes, stirring every 30 seconds, until chocolate is smooth. Stir in sugar. Add eggs, vanilla, and cocoa and stir well. Add flour and stir carefully. Spread batter in prepared pan.
  • Stir together peanut butter, melted butter, powdered sugar, and vanilla. Drop spoonfuls on top of the brownies then swirl with a butter knife or the back of a wooden spoon.
  • Bake about 28-35 minutes, until the center seems set. Let cool before cutting.

Video

Notes

  • You can use Dutch-process or regular unsweetened cocoa powder
  • This recipe has only been tested with shelf stable (not natural) peanut butter.
  • Store in an airtight container at room temperature for up to 4 days or you can freeze them.
  • I recommend baking in metal pans.

Nutrition

Serving: 1serving | Calories: 304kcal | Carbohydrates: 36g | Protein: 5g | Fat: 19g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.4g | Cholesterol: 62mg | Sodium: 124mg | Potassium: 130mg | Fiber: 2g | Sugar: 24g | Vitamin A: 362IU | Calcium: 20mg | Iron: 2mg

Other Brownie Recipes

Peanut Sauce Recipe

Enjoy the flavors of Asian and Thai with this spicy, savory peanut sauce recipe. Combining peanut butter with soy, sambal, lime juice, and ginger, it’s perfect as a dip for spring rolls or to drizzle on chicken or noodles.

Enjoy the flavors of Asian and Thai with this spicy, savory peanut sauce recipe. Combining peanut butter with soy, sambal, lime juice, and ginger, it's perfect as a dip for spring rolls or to drizzle on chicken or noodles.

Gluten-Free Take 5 Bars

The finished Gluten-Free Take 5 Bars cut into squares on a countertop with parchment paper.These decadent Gluten-Free Take 5 Bars are the perfect sweet treat for a lunchbox or an after-school snack! These are…

The post Gluten-Free Take 5 Bars appeared first on The Defined Dish.

The finished Gluten-Free Take 5 Bars cut into squares on a countertop with parchment paper.

These decadent Gluten-Free Take 5 Bars are the perfect sweet treat for a lunchbox or an after-school snack!

Finished Gluten-Free Take 5 Bars, cut into squares and stacked three on top of each other.

These are my take on a Reese’s Take 5 Bar, and they’re an absolute crowd-pleaser. They feature delicious layers of creamy peanut butter, pretzels, and crispy cereal topped with chocolate, peanuts, and flaky sea salt. They’re a perfect blend of crunchy and smooth, and they’re super simple to make!

The finished Gluten-Free Take 5 Bars cut into squares on a countertop with parchment paper.

Pack these in a lunchbox, serve during a playdate, or wait until the kids are in bed and make them for yourself! There’s no wrong way to indulge in this delicious sweet treat.

Ingredients:

  • Unsweetened Natural Creamy Peanut Butter
  • Coconut Oil
  • Maple Syrup
  • Coconut Sugar
  • Pure Vanilla Extract
  • Kosher Salt
  • Gluten-Free Pretzels
  • Brown Rice Cereal Crisps
  • Dairy-Free Semi-Sweet Chocolate Chips
  • Roasted Peanuts
  • Flakey Salt
Finished Gluten-Free Take 5 Bars, cut into squares and stacked three on top of each other.

Step-by-step:

step one: prepare pan

Prep a 9×13 pan with a parchment sling and set aside.

step two: make the peanut butter mixture

In a medium pot, add the peanut butter, coconut oil, maple syrup, and coconut sugar. Heat over medium, stirring occasionally, until the mixture is bubbling and the sugar has dissolved into the mixture, about 4 minutes total. Remove from the heat and stir in the vanilla and salt.

step three: add the pretzels and cereal

Pour the crushed pretzels and brown rice cereal into a large mixing bowl. Immediately add the peanut butter mixture and stir until very well combined. You want to stir vigorously to make sure the peanut mixture really starts to meld with the cereal and pretzels. This will help the bars stay together.

The peanut butter mixture with the cereal and pretzels added in a white bowl with a wooden spoon.

step four: add the base layer to the pan

Add the mixture to the prepared pan, spreading in an even layer. Using the back of a measuring cup, press the mixture into the pan with force until it is a compact layer. Transfer to the freezer and let set for at least 30 minutes, preferably one hour.

step five: make the chocolate topping

Add the chocolate chips and coconut oil to a microwave-safe bowl. Microwave for 30-second increments, stirring between each round, until the chocolate is melted and smooth.

step six: add the toppings

Remove the bars from the freezer and pour the chocolate over the surface of the bars. Using an offset spatula, spread the chocolate into a thin, even layer going all the way to the edges of the pan. Sprinkle with the chopped roasted peanuts and a pinch of flakey salt. Transfer back to the freezer and set for at least one hour.

The finished Gluten-Free Take 5 Bars in the pan with the chocolate and peanuts added.

step seven: serve and enjoy — or store for later!

After the bars have set, remove them from the freezer. Using the parchment sling, transfer the bars to a cutting board. Using a very sharp knife, cut into 20 squares. Store in an airtight container and pop back in the freezer until you’re ready to serve.

Recipe FAQs:

I can’t find brown rice cereal! What should I use instead?

You can sub regular rice cereal if you can’t find brown rice cereal, but these would not be gluten-free.

what’s the best way to store these bars?

These are pretty delicate, and will do best stored in the freezer!

I want to pack these in my kid’s lunch but cannot have peanuts at their school, any recommendations?

Yes! You could omit the peanut toppings then use whichever approved nut-butter (or nut-butter alternative) that your school allows.

I can’t wait to hear what you think about this dessert! Make sure to comment and let me know!

Looking for more lunchbox sweets? Try these!

Lofthouse Cookie Bars

Easy No-Bake Butterfinger Bites

GoGo’s Oatmeal Chocolate Chip Bars

The finished Gluten-Free Take 5 Bars cut into squares on a countertop with parchment paper.
Print

Gluten-Free Take 5 Bars

Servings 20 squares
Calories 274kcal
Author Alex Snodgrass

Ingredients

For the Base:

  • 1 cup unsweetened natural creamy peanut butter
  • 2 tablespoons coconut oil
  • ½ cup maple syrup
  • ¼ cup coconut sugar
  • 1 teaspoon pure vanilla extract
  • Pinch of kosher salt
  • 1 cup finely crushed gluten-free pretzels
  • 4 cups brown rice cereal crisps sub regular Rice Krispies if you cannot find brown rice cereal

For the Topping:

  • 1 ½ cups dairy-free semi-sweet chocolate chips
  • 1 tablespoon coconut oil
  • ⅓ cup chopped roasted peanuts
  • Pinch of flakey salt

Instructions

  • Prep a 9×13 pan with a parchment sling and set aside.

For the Base:

  • In a medium pot, add the peanut butter, coconut oil, maple syrup, and coconut sugar. Heat over medium, stirring occasionally, until the mixture is bubbling and the sugar has dissolved into the mixture, about 4 minutes total. Remove from the heat and stir in the vanilla and salt.
  • Pour the crushed pretzels and brown rice cereal into a large mixing bowl. Immediately add the peanut butter mixture and stir until very well combined. You want to stir vigorously to make sure the peanut mixture really starts to meld with the cereal and pretzels. This will help the bars stay together.
  • Add the mixture to the prepared pan, spreading in an even layer. Using the back of a measuring cup, press the mixture into the pan with force until it is a compact layer. Transfer to the freezer and let set for at least 30 minutes, preferably one hour.

For the Topping:

  • Add the chocolate chips and coconut oil to a microwave-safe bowl. Microwave for 30-second increments, stirring between each round, until the chocolate is melted and smooth.
  • Remove the bars from the freezer and pour the chocolate over the surface of the bars. Using an offset spatula, spread the chocolate into a thin, even layer going all the way to the edges of the pan. Sprinkle with the chopped roasted peanuts and a pinch of flakey salt. Transfer back to the freezer and set for at least one hour.
  • After the bars have set, remove them from the freezer. Using the parchment sling, transfer the bars to a cutting board. Using a very sharp knife, cut into 20 squares. Store in an airtight container and pop back in the freezer until you’re ready to serve.

Notes

These are delicate and best if kept in the freezer. They will do okay in the fridge or packed in a lunch box but they may be a bit more crumbly.

Nutrition

Calories: 274kcal | Carbohydrates: 33g | Protein: 5g | Fat: 15g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Sodium: 222mg | Potassium: 115mg | Fiber: 2g | Sugar: 14g | Vitamin A: 373IU | Vitamin C: 4mg | Calcium: 36mg | Iron: 3mg

Food Photography and Styling by Eat Love Eats.

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No Bake Peanut Butter S’mores Bars

S’mores are a MUST when there is a campfire, but I also love making s’mores treats in my kitchen. A few favorites include s’mores cookies, s’mores clusters, and s’mores rice krispie treats. I also love my peanut butter s&#…

S’mores are a MUST when there is a campfire, but I also love making s’mores treats in my kitchen. A few favorites include s’mores cookies, s’mores clusters, and s’mores rice krispie treats. I also love my peanut butter s’mores bars because we all know s’mores are better when peanut butter is involved. My classic peanut…

Homemade Peanut Butter Dog Treats

Homemade Peanut Butter Dog Treats
Our Homemade Peanut Butter Dog Treats recipe has gone viral for a reason, earning countless wags from appreciative pups! Dogs love these crunchy cookies, with their irresistible peanut butter flavor, and pet parents ap…

peanut butter dog treats on a plate.

Homemade Peanut Butter Dog Treats

Our Homemade Peanut Butter Dog Treats recipe has gone viral for a reason, earning countless wags from appreciative pups! Dogs love these crunchy cookies, with their irresistible peanut butter flavor, and pet parents approve of their wholesome, doggie-digestible ingredients. Our easy Peanut Butter Dog Treats are packed with healthy, nutrient-dense people-food you can feel good…

READ: Homemade Peanut Butter Dog Treats

Homemade Uncrustables

Here’s game-changing lunch solution for you: Homemade Uncrustables! These delightful pocket sandwiches are not only a lunchbox hit but also a lifesaver on busy mornings. Embrace the DIY Uncrustables magic and learn how to make, freeze, and enjoy them like a pro below. Why I Love This Recipe What is it about crust on sandwich…

The post Homemade Uncrustables appeared first on Weelicious.

Here’s game-changing lunch solution for you: Homemade Uncrustables! These delightful pocket sandwiches are not only a lunchbox hit but also a lifesaver on busy mornings. Embrace the DIY Uncrustables magic and learn how to make, freeze, and enjoy them like a pro below.

Homemade Uncrustables on large cutting board with fruits and vegetables.

Table of Contents

Why I Love This Recipe

What is it about crust on sandwich bread that many kids just seem to hate?! It is so common for kids to eat around the crust, ask for the crust to be cut off, or avoid a sandwich altogether if they see even a hint of crust. So, I came up with my version of what is now known as an Uncrustable and it’s one of the best sandwiches for school lunch! Here’s why:

  1. Personalized Perfection: Customize the fillings to match your child’s taste buds – from classic PB&J to even turkey and cheese, the options are endless. Plus, you get to cut them into fun shapes if you want!
  2. Healthier Ingredients: You can also opt for healthier ingredients like whole-grain bread, natural nut butter, and high-quality or homemade fruit preserves.
  3. Time-Saving Wonders: Let’s face it, mornings can be chaos. Having a stash of homemade Uncrustables in the freezer means you can grab, pack, and conquer the school lunch with ease.
  4. Cost-Effective: Compared to buying pre-packaged options, making Uncrustables at home is budget-friendly and you can use the crusts to make other recipes like Croutons or Cinnamon Toast Pinwheels!

What You’ll Need

Uncrustables ingredients on countertop.
  • Sandwich Bread: A classic store bought sandwich bread works best for Uncrustables. They key is that it’s pretty soft. These won’t work as well with a more artisanal loaf of bread.
  • Fillings: Whatever sandwich filling floats your boat! You can do the classic PB&J combo, a different nut or seed butter with homemade strawberry preserves or even hummus with chopped veggies.
  • Sealer: You can use a Sandwich Sealer like this one or this one or, if you don’t have one of those tools, a fork and a cookie cutter or mouth of a large glass will work too!

How to Make Homemade Uncrustables

Piece of sandwich bread with peanut butter and and fruit preserves in the center.

Step 1: Spread a piece of sandwich bread with 1 tablespoon of peanut butter. Place 1 tablespoon preserves on top of peanut butter.

Sandwich on countertop.

Step 2: Top with another piece of bread.

Uncrustables sandwich cutter on top of assembled sandwich.

Step 3: Sandwich the two pieces together and cut with a cookie cutter, Uncrustables sandwich cutter or the mouth of a large glass.

Homemade uncrustable.

Step 4: If using a cookie cutter or glass, remove the excess bread, take a fork and press down just the edges of the bread to adhere to each other. If using an Uncrustables cutter follow packages directions.

Tips and Tricks

  • Customize Your Fillings: Get creative with fillings like almond butter, banana slices, honey, cream cheese, or even hummus and veggies. Make sure the fillings aren’t too runny to prevent soggy sandwiches and don’t overfill.
  • Seal Like a Pro: I used to use a fork with a cookie cutter to seal (which works great), but my new favorite school lunch gear item is probably this special Uncrustables sandwich sealer that presses down the edges and seals the sandwiches tight. Whichever method, just make sure you seal properly to prevent fillings from leaking out during freezing.
  • Use the Crusts: I hate wasting food! Save those crusts for breadcrumbs, homemade croutons or these cute Cinnamon Toast Pinwheels!

How to Freeze and Thaw Homemade Uncrustables

  1. Freezing: Place the assembled sandwiches in a single layer on a baking sheet and freeze for about an hour. Once they’re firm, transfer to an airtight container or zipper bags to prevent freezer burn. Freeze Uncrustables for up to two months. Make sure they’re properly sealed to avoid freezer burn.
  2. Thawing: To enjoy, simply take a sandwich out of the freezer in the morning and let it thaw in the school lunchbox or at room temperature. It’ll be ready to eat by lunchtime!
Homemade uncrustables on wooden cutting board surrounded by fruits.

More Fun Sandwiches for Kids

These homemade uncrustables are perfect to tuck into school lunch, or serve on a big fun platter like you see pictured above complete with fresh fruit, fresh vegetables, strawberry fruit leather, and other yummy snacks. Let me know what you think of these sandwiches by leaving a comment and rating below!

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Uncrustables from Weelicious.com
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Uncrustables

Homemade uncrustables come in any shape you can dream up and are so easy to make!
Course Lunch
Cuisine American
Prep Time 10 minutes
Total Time 10 minutes
Servings 4
Calories 135kcal
Author Catherine McCord

Equipment

Ingredients

  • 8 slices sandwich bread
  • peanut butter (almond butter, cashew butter or sun butter work too!)
  • fruit preserves

Instructions

  • Spread a piece of sandwich bread with 1 tablespoon peanut butter.
  • Place 1 tablespoon preserves on top of the peanut butter and top with another piece of bread.
  • Sandwich the two pieces together and cut with a cookie cutter, Uncrustables sandwich cutter or the mouth of a large glass.
  • If you’re using a cookie cutter or glass, remove the excess bread, take a fork and press down just the edges of the bread to adhere to each other. If using an Uncrustables cutter follow packages directions. 

Notes

  • Seal Like a Pro: Use a fork or a special Uncrustables sandwich sealer to press down the edges and seal the sandwiches tight. This will prevent fillings from leaking out during freezing.
  • Mind the Crust: Trim the crusts off the bread using a round cutter or simply by pressing down with a glass. Save those crusts for breadcrumbs, homemade croutons or these cute Cinnamon Toast Pinwheels!
  • Freeze with Love: Place the assembled sandwiches in a single layer on a baking sheet and freeze for about an hour. Once they’re firm, transfer to an airtight container or zipper bags to prevent freezer burn.

Nutrition

Calories: 135kcal | Carbohydrates: 25g | Protein: 5g | Fat: 2g | Saturated Fat: 0.4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 0.4g | Trans Fat: 0.01g | Sodium: 239mg | Potassium: 59mg | Fiber: 1g | Sugar: 3g | Vitamin A: 1IU | Calcium: 106mg | Iron: 2mg

The post Homemade Uncrustables appeared first on Weelicious.

Peanut Butter & Jam Thumbprint Cookies

Your favorite peanut butter and jelly sandwich meets thumbprint cookie: a soft and buttery cookie packed with peanut butter flavor and filled with a bright and fruity strawberry jam. These bite-sized peanut butter thumbprint cookies are filled with a dollop of bright strawberry jam (but you can use whatever kind of jam you have on […]

The post Peanut Butter & Jam Thumbprint Cookies first appeared on Love and Olive Oil.

Your favorite peanut butter and jelly sandwich meets thumbprint cookie: a soft and buttery cookie packed with peanut butter flavor and filled with a bright and fruity strawberry jam.

These bite-sized peanut butter thumbprint cookies are filled with a dollop of bright strawberry jam (but you can use whatever kind of jam you have on hand, or even opt for a chocolate or caramel filling, yum!) The peanut butter-packed dough comes together in minutes and can be baked right away—no chilling required!

Rows of Peanut Butter & Jam Thumbprints on a wire baking rack, with bowl of strawberry jam and a few more cookies scattered around it.

If you’re anything like me, you have a pantry full of homemade jam, and have also realized that, aside from the occasional charcuterie board or peanut butter and jelly sandwich, you really don’t consume all that much jam (guilty as charged… I like making it—and giving it away—more than I like eating it).

That’s why I’m all about creative recipes using jam, or jams in action if you will. From desserts like these jam-filled thumbprints, to savory dishes like marmalade-roasted chicken and jammy baked brie puffs, if you’ve got a partial jar of jam that needs to be used, I’ve got you covered!

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