Are you ready for the greatness that is this recipe?? You may think you’re ready, but you’re not, you’ll see. We love, love, love crisps and cobblers, and were pretty confident that said love couldn’t be surpassed, but that was all before we made this sinfully delicious confection…the PB&J cobbler. Yup, peanut butter and jelly cobbler, or at least, our approximation of it. A thick and delicious raspberry and blackberry filling lies underneath the gooiest peanut butter cooking topping you ever did see.
Take your time to let that soak in fully. A peanut butter cookie crust is what sandwiches our juicy filling, letting all those fresh (or frozen) berries shine on their own, with the help of just a little sugar and a splash of lemon juice. Pro tip: it may look like the cookies aren’t fully cooked at first, or like there’s too much liquid released from the berries, but have patience! Once you let it cool, the berries thicken up into the absolute, most-perfect consistency, and the peanut butter cookies stay deliciously soft in the centers and then soak up the remaining berry juice…oh my gosh, it’s unbelievably good!
Now, you could use store-bought peanut butter cookie dough for this, but there’s something about whipping up a batch of homemade cookies to go on top of this delightful dessert that we’re really on board with. We’ve got a foolproof cookie recipe here, that results in amazing cookies every time, so that when you take a spoonful of cobbler you’re seriously overwhelmed by how yummy it is. All that, combined with the berries means you’ve got yourself an A+, show-stopping dessert that seriously delivers.
Serves 8; 1 hour
- 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
- Preheat oven to 350º F.
- Start by preparing cookies: in a medium bowl, whisk together flour, baking soda and salt, and set aside.
- 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.
- Beat in egg, mixing until fully combined, then stir in vanilla extract.
- 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.
- Place cookies on a plate (separated by layers of parchment paper) or baking sheet and refrigerate until ready to use.
- Place berries in a large bowl and toss with sugar, flour, salt and lemon juice.
- Place berry mixture in baking sheet and place in oven. Bake for 20 minutes, then remove from oven and top with cookies.
- 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.
- Remove from oven and let cool 15-20 minutes before serving. Enjoy!