Absolutely–I’ve seen your stuff with cookie butter, absolutely addicting!! Thanks for stopping by, Laura~

It’s definitely an alternate plane over here–I never thought PB&J could get a respectable makeover, but I think I’m liking this one! A penny for your thoughts, John.

I’m glad I’ve found another PB&J fan! I totally agree, I’d eat that combo in my sandwiches and cakes (or even out of the jar!–oh my goodness, Smuckers’ PB&J stripes are amazing, have you tried them?). Thank you so much for stopping by!

Thanks-I will be trying it tomorrow!

Ok-I just found the updated ingredient list that includes jam. All that remains is my question about excluding the peanut butter from the recipe. How does it change the texture and taste? Thanks!

Hi Alisa! That’s a major OOPS on my part–you’ll find the jam in the recipe now, thanks for saving me that embarrassment of missing the J from PB&J! This recipe will work fantastically with just cookie butter; you’ll obviously have a much stronger gingerbread-esque rather than PB taste, but the baking time stays the same and the flavor is really fantastic. Thank you SO much again–I’m glad you could stop by, definitely report back if you make this with cookie butter only!

You’re so sweet–it’s great having you here! I’m definitely looking forward to sticking together 😉