Description
Classic PB&J Cookies bring childhood memories right to your cookie plate, turning sweet memories into a delightful treat that connects you with cherished moments from younger days.
Ingredients
Scale
Primary Ingredients:
- 1 cup creamy peanut butter
- ½ cup unsalted butter, softened
- 1 cup brown sugar
- ½ cup granulated sugar
- 1 large egg
- 1 ½ cups all-purpose flour
- ½ cup strawberry or grape jelly
Leavening and Seasoning:
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ¼ teaspoon salt
Finishing Touches:
- 1 teaspoon vanilla extract
- Powdered sugar
- Melted peanut butter or chocolate
Instructions
- Mix ½ cup softened unsalted butter, 1 cup creamy peanut butter, ½ cup brown sugar, and ½ cup granulated sugar in a large bowl until completely smooth. Your mixture should look creamy and well-blended.
- Incorporate 1 large egg and 1 teaspoon vanilla extract into the butter mixture. Blend until the ingredients are fully combined and look uniform.
- Separately whisk 1 ½ cups all-purpose flour, ½ teaspoon baking soda, ½ teaspoon baking powder, and ¼ teaspoon salt in another bowl. Your dry ingredients need thorough mixing.
- Gradually fold the dry ingredients into the wet mixture. Stir carefully until your dough feels soft and holds together nicely.
- Wrap the dough and chill inside the refrigerator for exactly 30 minutes at 40°F. Cold dough prevents excessive spreading during baking.
- Heat your oven to 350°F (175°C). Cover a baking sheet with parchment paper to prevent sticking.
- Create 1-inch dough balls and arrange them 2 inches apart on the prepared sheet. Press each ball gently with a fork to create classic crisscross marks.
- Bake for 10-12 minutes until cookie edges turn light golden. Your cookies should look slightly soft in the center.
- Allow cookies to cool on the baking sheet for 5 minutes. Transfer them to a wire rack for complete cooling.
- Spread 1 teaspoon strawberry or grape jelly on the flat side of half the cookies. Sandwich another cookie on top, pressing gently.
- Dust the sandwich cookies with powdered sugar. Optional: Drizzle melted peanut butter or chocolate across the tops for extra decadence.
Notes
- Chilling the dough is crucial for preventing cookies from spreading too thin, so resist the temptation to skip this step.
- Use smooth peanut butter for the most consistent texture, but natural peanut butter can work if you stir it well before measuring.
- Choose a firm jelly or jam that won’t leak through the cookies when sandwiched, like strawberry or raspberry preserves.
- For a gluten-free version, swap the all-purpose flour with a cup-for-cup gluten-free flour blend and check that your baking powder is gluten-free.
- Prep Time: 15 minutes
- Cook Time: 10-12 minutes
- Category: Cookies
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 24
- Calories: 155
- Sugar: 10 g
- Sodium: 110 mg
- Fat: 9 g
- Saturated Fat: 2 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 17 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 15 mg