Peanut Butter and Jelly Sandwich Cookies
User Reviews
5
Peanut Butter and Jelly Sandwich Cookies
Description
The dough combines room-temperature butter with brown and granulated sugars, creamy peanut butter, eggs, and vanilla extract. Dry ingredients include flour, baking soda, baking powder, and salt. The dough is mixed gently to avoid overworking, then portioned into balls pressed with a fork to create a crosshatch pattern before baking.
Once baked until lightly golden, the cookies cool before being sandwiched together with a filling of cream cheese, marshmallow cream, and strawberry jam. The filling is whipped smooth and can be adjusted for firmness with powdered sugar. The sweet-tangy jam contrasts with the rich peanut butter cookie for balanced flavor and texture.
The resulting cookies have a soft, chewy crumb with a creamy, fruity center, offering a playful take on the classic peanut butter and jelly sandwich in cookie form.
Ingredients
- 1 cup butter room temperature, unsalted
- 1 cup brown sugar
- 1 cup granulated sugar white
- 1 cup peanut butter creamy
- 2 egg large
- 1 teaspoon vanilla extract
- 2 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- For the filling:
- 1/2 cup cream cheese
- 1/2 cup marshmallow cream
- 2-3 tablespoons strawberry jam , or whichever flavor you prefer
- powdered sugar , if needed
Instructions
- Preheat the oven to 350 F.Place the butter and sugars in a large bowl and beat for several minutes until fluffy and pale in color. Add the peanut butter and beat for a few more seconds until combined. Add the eggs and vanilla and beat another few seconds until combined.In a separate bowl, sift the flour, baking soda, baking powder and salt. Add the flour mixture to the wet mixture and, using a rubber spatula, gently fold to combine. Be careful not to over-stir.
- Form the dough into 1-inch balls and place them on a non-stick cookie sheet, pressing a grid pattern into them with a fork. Bake for 8-9 minutes.Let the cookies cool on the cookie sheet for 3 minutes before transferring to a wire rack to cool completely.
- For the filling:Place the cream cheese, marshmallow cream and strawberry jam in a bowl and beat until combined. If the filling is too runny, beat in a little powdered sugar.Using a butter knife, spread the filling on the bottom side of one cookie and place another cookie on top.
Nutrition Information
Show DetailsNutrition Facts
Serving: 32sandwich cookies
Amount Per Serving
Calories 211 kcal
% Daily Value*
| Calories | 211kcal | 11% |
| Carbohydrates | 25g | 8% |
| Protein | 3g | 6% |
| Fat | 11g | 17% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Cholesterol | 29mg | 10% |
| Sodium | 141mg | 6% |
| Potassium | 89mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 16g | 32% |
| Vitamin A | 240IU | 5% |
| Vitamin C | 0.1mg | 0% |
| Calcium | 24mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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