Description
These Peanut Butter and Jelly Sandwich Cookies combine the nostalgic flavors of a classic PB&J sandwich into a delightful cookie treat. Soft and chewy peanut butter cookies are filled with your favorite jelly or jam, perfect for a fun dessert or snack.
Ingredients
Scale
Cookie Dough
- 1 cup peanut butter
- 1 cup granulated sugar
- 1 cup brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
Filling
- 1/2 cup your favorite jelly or jam
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for baking the cookies.
- Mix Wet Ingredients: In a large bowl, combine the peanut butter, granulated sugar, brown sugar, eggs, and vanilla extract. Mix these ingredients together until the mixture is smooth and well combined.
- Combine Dry Ingredients: In another bowl, whisk together the all-purpose flour, baking soda, and salt to ensure even distribution of the leavening agent and seasoning.
- Incorporate Dry into Wet: Gradually add the dry ingredients to the wet ingredients, stirring carefully until just combined to avoid overmixing, which could toughen the cookies.
- Form Cookie Dough Balls: Drop tablespoon-sized balls of dough onto a baking sheet lined with parchment paper, spacing them evenly to allow for spreading.
- Add Jelly Filling: Make a small indentation in the center of each cookie dough ball and fill it with a small spoonful of your favorite jelly or jam to create the classic sandwich cookie effect.
- Bake Cookies: Bake the cookies in the preheated oven for 10-12 minutes or until the edges turn lightly golden, indicating they are done.
- Cool Cookies: Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely, ensuring they set properly without breaking.
Notes
- You can use any flavor of jelly or jam based on your preference, such as strawberry, raspberry, or grape.
- Make sure to keep an eye on the cookies during baking as oven temperatures can vary.
- For a crunchier cookie, bake for an extra 1-2 minutes but be careful not to overbake.
- Store cookies in an airtight container to maintain freshness for up to 3 days.
- These cookies also freeze well; thaw them at room temperature before serving.
