Description
These Peanut Butter and Jelly Sandwich Cookies combine creamy peanut butter cookies with a sweet, fruity jam filling, creating a nostalgic and delightful twist on the classic PB&J sandwich. Perfectly soft with a hint of crunch and a burst of jelly in every bite, they are a crowd-pleasing dessert for any occasion.
Ingredients
Scale
Cookie Dough
- 1 cup creamy peanut butter
- ½ cup unsalted butter, softened
- ½ cup granulated sugar
- ½ cup brown sugar, packed
- 1 large egg
- 1 teaspoon vanilla extract
- 1¼ cups all-purpose flour
- ½ teaspoon baking soda
- ¼ teaspoon salt
Filling
- ½ cup raspberry or strawberry jam (or your favorite jelly)
Instructions
- Preheat and Prepare: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking and ensure even baking.
- Cream the Butters and Sugars: In a large bowl, use an electric mixer to cream together the creamy peanut butter, softened unsalted butter, granulated sugar, and brown sugar until the mixture is light and fluffy, about 2-3 minutes. This step is key for a tender cookie texture.
- Add Egg and Vanilla: Beat in the large egg and vanilla extract until fully incorporated, ensuring the dough will have structure and flavor depth.
- Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. Gradually add this dry mixture to the wet mixture, stirring until just combined to avoid overworking the dough.
- Shape the Dough: Scoop out 1-inch balls of dough using a cookie scoop or spoon, placing them about 2 inches apart on the prepared baking sheet to allow room for spreading.
- Crisscross the Cookies: Flatten each cookie ball slightly with a fork, creating a classic crisscross pattern which also helps the cookies bake evenly.
- Bake: Bake the cookies for 10–12 minutes, or until the edges are lightly golden and the centers are set but still soft.
- Cool Completely: Remove cookies from the oven and transfer to a wire rack to cool completely. This prevents the jam from melting when added.
- Assemble Cookies: Spread about 1 teaspoon of your chosen jam onto the bottom side of one cookie and gently sandwich with another cookie on top, pressing lightly to adhere.
- Serve and Store: Repeat the assembly until all cookies are paired. Serve immediately or store in an airtight container at room temperature for up to 4 days.
Notes
- For a crunchy texture, roll the cookie dough balls in granulated sugar before baking.
- Experiment with different jam flavors such as grape, apricot, or blackberry for variety.
- Ensure cookies are completely cooled before adding jam to prevent it from melting and absorbing into the cookies.
- Store assembled sandwich cookies in an airtight container at room temperature for up to 4 days to maintain freshness.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 sandwich cookie
- Calories: 210
- Sugar: 14g
- Sodium: 120mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 15mg