Decadent PB&J Triple C’s
(a peanut butter oatmeal cookie topped with cheesecake and strawberry drizzle)
Think of the best peanut butter and jelly you have every had and then forget it and make these! Not a fan of jelly, that's fine, leave it off and these still top the charts in deliciousness.
What is also fantastic is that these are perfect to make with your kids because everything just smooshes in the cupcake tin, and they are decadent enough to serve at your next dinner party (maybe in 2022, right? ?).
If needed for time (or sanity) you can totally substitute the cookie portion with your favorite store bought cookie dough AND replace the strawberry compote with strawberry topping (or if you are lucky enough to have wonderful Aunts that make the BEST strawberry jelly, you could use that too!) Lastly, if you would like a chewier oatmeal texture, use old fashioned oats. I have used both in testing these and personally, I love oatmeal so I like the chewier texture the old fashioned oats offer. But for the masses, it was concluded that quick cooking oats were the safer choice :)
Ingredients:
Peanut Butter Oatmeal Cookie Dough:
1 ½ cups quick cooking oats
½ cup all-purpose flour
¼ and ⅛ teaspoon salt
½ teaspoon baking soda
½ cup granulated sugar
½ cup brown sugar
1 large egg
½ teaspoon vanilla
½ teaspoon almond
½ cup butter
½ cup creamy peanut butter
Cheesecake:
16 oz. cream cheese
1 cup granulated sugar
2 large eggs
2 tsp vanilla extract
Strawberry Compote:
1 lb. of strawberries, washed, hulled and cut in quarters
¼ c of sugar (more or less depending on your strawberries)
¼ c of water
Pinch of salt
Directions:
Peanut Butter Oatmeal Cookie Dough
1. Combine Sugar and Butter. Cream until light and fluffy (approx. 2 minutes)
2. Add egg, vanilla and almond and blend well.
3. Add peanut butter and stir to combine.
4. Add flour, baking powder and salt and mix well.
5. Add oatmeal and stir until everything is combined and blended well.
Cheesecake
1. Combine all ingredients together and mix with a hand mixer for 2 minutes.
Strawberry Compote (double if you want extra topping)
1. Cut Strawberries in quarters and add to a small saucepan on medium heat
2. Add sugar, salt and water and let all ingredients heat up to a simmer
3. Simmer for approximately 15 minutes or until strawberries are soft.
4. Optional: blend with an immersion blender and add water as needed for consistency.
Final Assembly
1. Preheat Oven to 350 degrees F
2. Press a heaping Tablespoon of the cookie mixture into the bottom of the cupcake liner
3. Top cookie mixture with 2 Tbsp of cheesecake mixture
4. Add crumbles of cookie mixture on top (1-2 tsp or so crumbled)
5. Bake for 20 minutes or until cookie is golden brown and a toothpick inserted into cheesecake mixture comes out clean
6. Cool cupcakes on a baking rack for 15-20 minutes. And refrigerate for 1 hour. (store in refrigerator when not serving)
7. Top cupcakes with strawberry compote
8. Serve and ENJOY the deliciousness!