We will now take a brief recess from pumpkin spice everything to bring you some peanut butter. I promise that things will go back to orange very shortly. But sometimes, peanut butter and jelly beckon and you cannot refuse. OK, I cannot refuse.
Instead of a flatter cookie, I wanted the little mounded tops and that means losing the baking powder and subbing in baking soda.
No need to sweeten the peanut butter because there's already enough sugar in both the cookies and the jelly. Together I got perfect heavenly bites of a pb&j dessert. Reminiscent of the childhood sandwiches but in full dessert mode. And now I need to never make these again because I definitely can't resist them. Enjoy!
Peanut Butter and Jelly Sandwich Cookies
Prep Time: 15 Minutes
Cook Time: 10 Minutes
Ingredients (1 Dozen Sandwich Cookies)
- 1 Egg
- 3/4 Cup sugar
- 1 Stick (8 tablespoons) unsalted butter, at room temperature
- 1 Teaspoon vanilla
- 1 1/4 Cups all purpose flour
- 1 Teaspoon baking soda
- 1/2 Teaspoon salt
- 1/2 Cup peanut butter
- 1/4 Cup strawberry jelly (or other flavor of your choice)
Preheat the oven to 350 degrees.
Using a hand or stand mixer, cream together the egg and sugar. Beat in the butter and vanilla.
In a separate bowl, sift together the flour, baking soda and salt. Fold the dry ingredients into the wet and scoop out cookies (approximately 1 to 1 1/2 oz. each) onto two baking sheets lined with parchment paper. Bake for 8 - 10 minutes or until lightly golden brown. Remove from the oven and allow to cool thoroughly.
When ready to assemble, scoop approximately 1 tablespoon of peanut butter onto half the cookies and approximately a teaspoon of jelly onto the other half of the cookies. Then sandwich them together.
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