Creamy Peanut Butter Jammies Recipe

Ingredients

• 1 (16 1/2 ounce) package refrigerated peanut butter cookie dough
• 1 (8 ounce) package cream cheese, softened
• 1/2 cup sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 1/3 cup seedless strawberry jam
• 1/3 cup chunky peanut butter
• 1/3 cup chopped roasted peanuts

Instructions

1. Line the bottom and sides of an 11 X 7 inch baking dish with aluminum foil, allowing the edges to overhang by 2 to 3 inches.
2. Lightly grease the foil with cooking spray or butter.
3. Press two-thirds of the 16 1/2 ounces of cookie dough evenly into the bottom of the prepared pan.
4. In a mixing bowl, beat the 8 ounces of softened cream cheese, 1/2 cup of sugar, 1 large egg, and 1 teaspoon of vanilla extract at medium speed with an electric mixer until the mixture is smooth and creamy.
5. Spread the cream cheese mixture evenly over the pressed cookie dough layer.
6. In a small bowl, stir together 1/3 cup of seedless strawberry jam and 1/3 cup of chunky peanut butter using a fork until well combined.
7. Dollop the jam and peanut butter mixture evenly over the cream cheese layer, making sure to cover the corners of the pan.
8. Gently swirl the jam mixture and cream cheese mixture together using a knife for a marbled effect.
9. Crumble the remaining cookie dough evenly over the filling, ensuring it is spread out.
10. Sprinkle with 1/3 cup of chopped roasted peanuts for added crunch.
11. Bake in a preheated oven at 325°F for 40 to 45 minutes or until the cream cheese layer is set and a wooden toothpick inserted in the center comes out clean.
12. Cool in the pan on a wire rack for 1 hour and then chill in the pan for at least 30 minutes.
13. Use the edges of the foil to lift the dessert out of the pan and gently peel off the foil.
14. Cut into 24 squares and store in the refrigerator.
15. For the best flavor, remove from the refrigerator 1 hour before serving.