Description
These Peanut Butter and Jelly Sandwich Cookies are a delightful twist on the classic sandwich. Featuring a soft, peanut buttery cookie base filled with a sweet dollop of your favorite jelly or jam, these treats are perfect for snack time or parties.
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 ensure it reaches the right temperature for baking the cookies evenly.
- Mix Wet Ingredients: In a large bowl, combine peanut butter, granulated sugar, brown sugar, eggs, and vanilla extract. Mix thoroughly until the mixture is smooth and well blended.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, and salt to evenly distribute the leavening agents and salt.
- Combine Wet and Dry Mixtures: Gradually add the dry ingredient mixture into the wet ingredients, stirring gently until just combined to avoid overmixing and creating tough cookies.
- Shape Dough: Drop tablespoon-sized balls of dough onto a baking sheet lined with parchment paper, spacing them evenly to allow for spreading.
- Add Jelly Filling: Using your thumb or a small spoon, make a small indentation in the center of each cookie dough ball, then fill it with about half a teaspoon of your favorite jelly or jam.
- Bake Cookies: Place the baking sheet in the preheated oven and bake for 10 to 12 minutes, or until the cookie edges are lightly golden, indicating they are cooked through.
- 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, which helps them set properly.
Notes
- Use creamy peanut butter for a smoother texture in the cookies.
- Feel free to substitute the jelly or jam with any flavor you prefer, such as strawberry, grape, or raspberry.
- To avoid cookies spreading too much, chill the dough for 30 minutes before baking if desired.
- Store cookies in an airtight container at room temperature for up to 5 days.
- For a crunchy texture, add 1/2 cup chopped peanuts to the dough.
