Say yeah for another peanut butter & jam recipe! This is the true sandwich of pb&j. Instead of using toast, I substitute? with homemade peanut butter cookies. So chewy, buttery and addictive. I planned to just fill them with jelly, but I bet nothing will go wrong with MORE peanut butter right?
The crisscross patterns look amazing aren't they?
Spread them evenly over each cookie. Try not to leak any of the peanut butter or jam (as I did).
This peanut butter cookie dough is really good for freezing. Freezing cookie dough can stop the action of baking soda and when anytime you want freshly baked cookies, just defrost them at room temperature or in microwave for few seconds then bake them off.
Remember, the chiller the dough, the more obvious the crisscross pattern.
Make 12 sandwiches
1/2 cup unsalted butter, at room temperature
1/2 cup creamy Skippy peanut butter
1/2 cup confectioner sugar
1/2 cup brown sugar
1 egg, at room temperature
1 tsp vanilla
1 1/4 cup all purpose flour
3/4 tsp baking soda
1/2 tsp baking powder
1/4 tsp salt
1/3 cup creamy Skippy peanut butter
1/3 cup strawberry jam/jelly
How to make peanut butter cookies:
- In a small bowl, mix flour, baking soda, baking powder and salt. Set aside.
- Beat butter until creamy. Add sugars, peanut butter and egg. Stir dry ingredients into batter and mix until combined.
- Wrap dough in plastic and refrigerate at least 3 hours.
(At this stage, you can freeze cookie dough for a month)
- Preheat oven to 180 C. Shape dough into 1 1/4 inch balls. Place on cookie sheet and flatten in crisscross pattern with a fork. Bake for 9 to 10 minutes or until light brown. Cool on baking sheets for 1 minute and transfer to rack to cool completely.
To assemble the pb&j cookie sandwiches:
- Microwave strawberry jam for 30 seconds for better spreading.
- Using a butter knife, spread 1 tbsp jam on a cookie; and 1 tbsp peanut butter on another. Sandwich them together.
- Store in airtight container for up to a week.
With all my love <3