Peanut Butter and Jelly Sandwich Cookies
We've been feeling a little nostalgic lately—maybe it's all this back-to-school business or something. That's why we transformed everyone's favorite childhood sandwich into a cookie recipe. Unlike the sandwich, however, we don't just smoosh PB&J between two cookies, because where's the fun in that?
1 stick (8 tablespoons) unsalted butter, at room temperature
1 cup peanut butter
¾ cup brown sugar
¼ cup sugar
1 teaspoon pure vanilla extract
1¼ cups all-purpose flour
1 teaspoon baking soda
½ teaspoon salt
1 cup jelly or jam (we like strawberry)
1. Preheat the oven to 350°F. Line two baking sheets with parchment paper.
2. In the bowl of an electric mixer fitted with the paddle attachment, cream the butter, peanut butter, brown sugar and sugar on medium speed until light and fluffy, 4 to 5 minutes.
3. Add the egg and mix until fully incorporated. Add the vanilla extract and mix to combine.
4. In a medium bowl, whisk the flour with the baking soda and salt to combine. Add the dry ingredients to the wet ingredients and mix on low speed just until incorporated, 2 to 3 minutes.
5. Scoop 2 tablespoons cookie dough into a round on a prepared baking sheet and then flatten it slightly with your fingers. Repeat with the remaining cookie dough to make 24 cookies. Bake until the cookies are golden around the edges, 8 to 10 minutes.
6. Turn half the cookies over and place 1 mounded tablespoon of jelly in the center. Top each with another cookie and press down slightly. Store in an airtight container (up to two days) until ready to serve.