Peanut Butter and Jelly Sandwich Cookies (2024)

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Ingredients

Peanut butter cookies

• 115 grams (1/2 cup or 1 stick) unsalted butter, room temperature
• 135 grams (3/4 cup) brown sugar
• 1 teaspoon vanilla extract
• 125 grams (1/2 cup) smooth peanut butter
• 1 large egg
• 245 grams (1 and 3/4 cup) plain flour
• 1/2 teaspoon baking soda
• 45 grams (1/4 cup) demerara or granulated sugar

Peanut butter frosting

• 60 grams (1/4 cup) unsalted butter, room temperature
• 125 grams (1/2 cup) smooth peanut butter
• 190 grams (1 and 1/2 cups) icing or powdered sugar
• 2 tablespoons milk
• 135 grams (1/2 cup) strawberry jam or jelly

Instructions

1. Preheat oven to 180 C (350 F) standard / 160 C (320 F) fan-forced. Line two baking trays with baking paper.
2. In a large mixing bowl, add butter and sugar and beat using an electric beater for a minute or two until smooth and creamy.
3. Add vanilla and peanut butter and beat until combined, scrapping down the sides. Add egg and beat until smooth.
4. Add sifted flour and baking soda andmix briefly until a soft cookie dough forms. Roll tablespoons of the mixture into balls using your hands and roll in extra sugar. Place on prepared baking trays, leaving room for the cookies to flatten out.
5. Use a fork to flatten the cookies and create a criss-cross pattern.Place in oven for 10-12 minutes or until golden brown on the edges. Leave to cool for 5-10 minutes before transferring to a wire rack to cool completely.
6. In a large mixing bowl, use an electric mixer to beat butter and peanut butter on a medium speed until creamy and smooth.Add sifted icing sugar. Add a tablespoon or two of milk and beat frosting until smooth.
7. To assemble, add a spoonful of peanut butter frosting on one cookie, add a teaspoon of jam or jelly, and then add a second cookie on top. Repeat with remaining cookies.

This recipe was first published on Sweetest Menu in March 2015.