Description
These Peanut Butter and Jelly Sandwich Cookies are a delightful twist on the classic PB&J sandwich, combining two favorite flavors into a sweet treat. Soft peanut butter cookies sandwiched with fruity jam or jelly make for a perfect snack or dessert.
Ingredients
Scale
Peanut Butter Cookies:
- 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
- ¾ teaspoon baking soda
- ¼ teaspoon salt
Filling:
- ½ cup fruit jam or jelly (such as raspberry or strawberry)
Optional:
- Powdered sugar for dusting
Instructions
- Preheat the oven: to 350°F (175°C) and line a baking sheet with parchment paper.
- Cream together: peanut butter, butter, granulated sugar, and brown sugar until smooth and fluffy.
- Add: egg and vanilla extract, mixing well.
- Whisk together: flour, baking soda, and salt in a separate bowl.
- Gradually add: dry ingredients to the wet mixture, stirring until a soft dough forms.
- Roll the dough: into 1-inch balls and place them 2 inches apart on the baking sheet.
- Flatten: each ball slightly with a fork in a crisscross pattern.
- Bake: for 9–11 minutes or until edges are lightly golden.
- Cool: cookies on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
- Spread: about 1 teaspoon of jam or jelly on the flat side of half the cookies, then top with the remaining cookies to form sandwiches.
- Dust: with powdered sugar if desired.
Notes
- You can use crunchy peanut butter for added texture.
- Try different jelly flavors for variety—apricot, blackberry, or grape all work well.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 sandwich cookie
- Calories: 220
- Sugar: 14g
- Sodium: 130mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 15mg
