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Peanut Butter and Jelly Sandwich Cookies Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.2 from 36 reviews
  • Author: Mary
  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
  • Total Time: 25 minutes
  • Yield: 16 sandwich cookies (32 individual cookies) 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Description

These Peanut Butter and Jelly Sandwich Cookies combine the classic flavors of a peanut butter and jelly sandwich with the irresistible texture of soft, chewy cookies. Perfect for lunchboxes, parties, or an anytime treat, these cookies feature a rich peanut butter dough baked to golden perfection and filled with your favorite jelly or jam for a delicious twist on a nostalgic favorite.

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 jelly or jam (such as strawberry, raspberry, or grape)

Instructions

  1. Preheat the Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking and ensure even baking.
  2. Cream the Butter and Sugars: In a large bowl, beat together the creamy peanut butter, softened unsalted butter, granulated sugar, and brown sugar until the mixture is smooth, creamy, and fluffy. This will create the perfect base for your cookies.
  3. Add Egg and Vanilla: Beat in the large egg and vanilla extract until fully combined, incorporating moisture and flavor into the dough.
  4. Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. This ensures the baking soda is evenly distributed for consistent rising.
  5. Combine Dry and Wet Ingredients: Gradually add the dry ingredients to the wet mixture, stirring until a soft dough forms. Be careful not to overmix to keep the dough tender.
  6. Shape the Cookies: Scoop tablespoon-sized portions of dough and roll each into a ball. Place them evenly spaced on your prepared baking sheet. Then, flatten each ball slightly with the back of a fork to create a signature crisscross pattern.
  7. Bake: Bake the cookies in the preheated oven for 8 to 10 minutes or until the edges are lightly golden. Keep an eye on them to avoid overbaking.
  8. Cool the Cookies: Remove the baking sheet from the oven and let the cookies cool on the pan for 5 minutes to firm up before transferring them to a wire rack to cool completely. Proper cooling helps the cookies hold their shape during assembly.
  9. Assemble the Sandwich Cookies: Once the cookies are fully cool, spread about 1 teaspoon of your chosen jelly or jam on the underside of one cookie. Top with another cookie to form a sandwich. Repeat this process with the remaining cookies and jelly.

Notes

  • For added texture and crunch, feel free to use crunchy peanut butter instead of creamy.
  • These cookies freeze very well, whether assembled or unassembled, making them great for meal prep or to have on hand for parties.
  • Experiment with different flavors of jelly or jam to customize your cookies to your preference.
  • Ensure cookies are completely cool before sandwiching to prevent the jelly from melting or cookies from breaking.

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Find it online: https://peruvianfoodrecipes.com/peanut-butter-and-jelly-sandwich-cookies-recipe/