Peanut Butter and Jelly Cookies
Two peanut butter cookies sandwiched together with grape jelly make the best Peanut Butter and Jelly Cookies. Crunchy, creamy, sweet - everything you remember in a delicious little three-bite cookie.
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Servings: 8
Ingredients
- 1 cup of extra crunchy peanut butter substitution: creamy peanut butter
- 1 cup or 2 sticks of salted butter - room temperature substitution: unsalted butter
- 1 cup of light brown sugar
- 1 cup of granulated sugar
- 2 eggs
- 1 teaspoon baking powder
- 1-1/2 teaspoon baking soda
- 1-1/2 cups of all-purpose flour
- 3 TBS turbinado or raw sugar for dusting cookie before baking substitution: white sugar
- 1 small jar of jelly
Instructions
- Preheat oven to 375°
- Whisk together flour, baking powder, and baking soda and set it aside.
- Using a hand mixer or a stand mixer, mix butter, eggs, brown sugar, and white sugar until fluffy (about 2 minutes).
- Add peanut butter and mix again for 1-2 minutes.
- Add half of the dry ingredients to the wet ingredients and mix until incorporated.
- Add the remaining dry ingredients and mix for 2 minutes. The dough will be light and fluffy.
- Cover the mixing bowl lightly with plastic wrap and refrigerate it for 1-2 hours.
- Use a 1-inch (very small) cookie scoop and scoop the dough into small balls and place them on a parchment paper covered cookie sheet. These are small bite-sized cookies.
- Sprinkle the balls with the turbinado sugar.
- Bake for 10-11 minutes.
- Cool completely on a wire rack.
- When the cookies are completely cool, spoon 1-2 teaspoons of jelly onto the backside of one cookie and then press another cookie to the jelly side making it a sandwich cookie.
Notes
How to freeze cookie dough:
- Mix the dough just like you normally would.
- Make room in your freezer for a cookie sheet.
- Place parchment paper on a cookie sheet.
- Use a cookie scoop to make equal sized cookie balls and line them up on the cookie sheet. They can be close, but make sure they don't touch each other.
- Freeze the cookie dough balls for 8 hours or overnight.
- Transfer the frozen cookie balls to a large zip-top bag and store them in the refrigerator.
- Whenever you want fresh baked cookies, remove a few from the freezer and bake them as usual.
- I bake them at the same temperature as the recipe calls for. In this case 375°.
- I start with the same bake time but usually end up baking them for a minute or two longer than the un-frozen cookie dough.