Description
Delight in these classic Peanut Butter and Jelly Sandwich Cookies, combining the nostalgic flavors of creamy peanut butter and sweet fruit jelly nestled between soft, buttery cookies. Perfect for a dessert that brings back childhood memories with a homemade twist.
Ingredients
Scale
Cookie Dough
- 1 cup creamy peanut butter
- ½ cup unsalted butter, softened
- ½ cup granulated sugar
- ½ cup packed brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1¼ cups all-purpose flour
- ½ teaspoon baking soda
- ¼ teaspoon salt
Filling
- ¾ cup fruit jam or jelly (such as strawberry or grape)
Instructions
- Preheat Oven and Prepare Baking Sheets: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper to ensure easy removal of cookies and prevent sticking.
- Cream Butter, Sugars, and Peanut Butter: In a large bowl, beat together the creamy peanut butter, softened unsalted butter, granulated sugar, and brown sugar until smooth and fluffy, creating a light and creamy base for the cookie dough.
- Add Egg and Vanilla: Beat in the large egg and vanilla extract until fully combined, which helps bind the ingredients and add flavor.
- Mix Dry Ingredients: In a separate bowl, whisk together all-purpose flour, baking soda, and salt to evenly distribute the leavening and seasoning.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredient mixture to the wet peanut butter mixture, stirring just until combined. Avoid overmixing to keep cookies tender.
- Shape Cookies: Scoop tablespoon-sized portions of dough, roll them into balls, and place them about 2 inches apart on the prepared baking sheets to allow spreading.
- Flatten Cookies: Using a fork, gently flatten each ball in a crisscross pattern, which not only gives a traditional peanut butter cookie look but also ensures even baking.
- Bake: Bake the cookies for 9–11 minutes, or until edges turn lightly golden, indicating doneness while keeping the centers soft.
- Cool: Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely, allowing them to firm up slightly for easier handling.
- Assemble Sandwich Cookies: Once completely cooled, spread about 1 teaspoon of your chosen jam or jelly on the flat side of one cookie and sandwich it with another cookie, repeating with all cookies to create delightful sandwich treats.
Notes
- You can substitute crunchy peanut butter for a textured bite.
- Swap strawberry or grape jelly for raspberry or apricot preserves to vary the flavor.
- To make gluten-free cookies, replace all-purpose flour with a 1:1 gluten-free flour blend.
