PBJ Sandwich Cookies
- Total Time
- 40 minutes, plus at least 2 hours' refrigeration
- Rating
- Comments
- Read comments
Advertisement
Ingredients
- ½pound (2 sticks) unsalted butter, softened, more for greasing baking sheets
- 1cup sugar
- ¾cup peanut butter, chunky or smooth
- 1egg
- 3cups all-purpose flour, more for work surface
- Pinch salt
- 1teaspoon baking powder
- 1tablespoon milk, or as needed
- 1teaspoon vanilla extract
- ½cup fruit jam or jelly
Nutritional analysis per serving (17.5 servings)
312 calories; 17 grams fat; 8 grams saturated fat; 0 grams trans fat; 6 grams monounsaturated fat; 2 grams polyunsaturated fat; 37 grams carbohydrates; 1 gram dietary fiber; 17 grams sugars; 5 grams protein; 40 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered by
Opt out or contact us anytime. See our Privacy Policy.
Opt out or contact us anytime. See our Privacy Policy.
Preparation
- Step 1
Use an electric mixer to cream together the butter, sugar and peanut butter; add egg and beat until well blended.
- Step 2
In a bowl, combine flour, salt and baking powder. Add dry ingredients to wet, adding a little milk as necessary to make dough just soft enough to handle. Stir in the vanilla. Shape dough into a log about 1½ inches in diameter, wrap in plastic and refrigerate for at least 2 hours or up to 2 days (or wrap well and freeze).
- Step 3
Heat oven to 400 degrees. Lightly grease 1 or 2 baking sheets. Cut slices about ⅛-inch thick from chilled or frozen log. Bake until edges are lightly brown and center set, 6 to 10 minutes. Cool for about 2 minutes on sheets before using a spatula to transfer cookies to a rack to finish cooling. Sandwich flat sides of two cookies together with a heaping teaspoonful of jam; repeat using all cookies.
Private Notes
Comments
Stabilized.
I used seedless raspberry jam and reduced it on the stove until it cooled somewhat solid on the back of a spoon. This kept the cookies well attached to one another. Great recipe, will definitely make again!
Natural peanut butter, or stabilized?
Boooo! Where’s the peanut butter flavor? These were completely bland. I tried again with 1/2 peanut flour and 1/2 AP flour…no dice. Still just a blah shortbread type cookie. Last attempt, 80% peanut flour a couple pinches more salt MSG. NOW we’re talking. The jelly is the only redeeming feature of the original cookie.
After shaping into a log, press down on three sides and leave one rounded. The baked cookies will look like pieces of bread! Cute look for a "sandwich" cookie.
Made these with almond butter and they turned out excellent. Just make sure to keep an eye on them in the oven. I overbaked/burned a few on the edges of the baking when I cooked them for more than 10 minutes.
Advertisement