Soft baked peanut butter cookies that are squished together with a slathering of strawberry jam – does it get any better? With smooth peanut butter in the cookie dough, they just about melt-in-your-mouth.
Super quick to make, these peanut butter cookies will come out of the oven incredibly soft and tender. Perhaps the best thing about these Peanut Butter and Jelly Cookie Sandwiches is you have an excuse to eat two cookies at a time!
So the weekend is almost here and for that I am grateful. It’s been a big week at work for me but I think I am slowly emerging from my post holiday blues. Have I mentioned before that I am a travel writer? And writing about holidays is incredibly difficult when you are struggling with the fact that your dream holiday has come and gone (time to plan the next one, I say!). But being back in the kitchen and baking American-inspired treats certainly helps. And baking cookies is one of my favourite things to do.
I am sharing this cookie recipe over at Mandy’s Recipe Box today, so pop on over and check it out. Mandy is always posting delicious recipes for breakfast, lunch, dinner and everything inbetween. She posts super regularly, so there is always something new. I knew I’d found a kindred spirit when I read her tagline – A balanced diet is a dessert in each hand. I couldn’t agree more!
Peanut Butter and Jelly Sandwich Cookies
Makes approximately 22 cookies or 11 cookie sandwiches
115 grams (1 stick or 1/2 cup) unsalted butter, room temperature
3/4 cup brown sugar
1 large egg
1 teaspoon vanilla extract
1/2 cup smooth peanut butter
1 and 1/2 cups plain flour
1/2 teaspoon baking soda
1/2 cup strawberry jam
In a large mixing bowl, beat the butter and sugar with an electric mixer until combined. Beat in the egg and the vanilla until smooth and creamy. Stir in the peanut butter. Sift in the flour and baking soda and gently mix together with a wooden spoon or spatula until it forms a dough. Cover the dough and refrigerate for at least one hour.
While the dough is chilling, line two baking trays with baking paper. Preheat the oven to 180 degrees (360 F). Roll the dough into balls and place onto the baking trays. Use a fork lightly dusted with flour to make a criss cross pattern on the top of the cookies. Pop into the oven and bake for 10-12 minutes or until the cookies are lightly golden brown. If you like your cookies a little more crunchy, leave them in for a minute or two longer.
Remove the cookies from the oven and leave to cool for about 5 minutes before transferring to a wire rack. Once the cookies have cooled completely, smear a teaspoon of strawberry jam onto one and sandwich another on top. The cookies with jam are best eaten immediately. Keep the cookies in an airtight container for up to 3 days.