Print

Peanut Butter and Jelly Sandwich Cookies By Gemma Stafford

My Peanut Butter and Jelly Sandwich Cookie recipe takes a classic and transforms it into a sweet and creamy masterpiece you won't soon forget.

5 from 1 reviews

My Peanut Butter and Jelly Sandwich Cookie recipe takes a classic and transforms it into a sweet and creamy masterpiece you won’t soon forget.

Ingredients

Instructions

Preheat your oven to 350F (180C) degrees and line your GoodCook 9×13 inch cookie sheet, set aside.

Combine flour, salt and baking soda in a small bowl, set aside

Using a hand or stand mixer, cream the butter and both sugars until light and fluffy.

Add in the peanut butter and mix for 1-2 minutes.

Add in egg and vanilla then mix until just combined.

Add the dry ingredients to the batter in two parts with the stand mixer on the lowest speed. Mix until the flour is just incorporated. Do not over mix.

Transfer your dough to a large, floured surface and gently press into an even layer. Using your Sweet Creations 5 Piece Nested Round Cutters cut out the cookies, then using GoodCook Touch Flexible Turner, transfer the cookies to your cookie sheet.

Bake for 10-12 minutes or until lightly golden brown and firm on the edges.

Remove from the oven and let cool for 3-4 minutes before transferring to your Sweet Creations Cooling Rack to cool completely.

While the cookies are baking, make the Crazy Peanut Butter Frosting.

Once the cookies have fully cooled frost half of the cookies with the peanut butter frosting.

Spread jelly on the other half of the cookies.

Sandwich a jelly cookie and peanut butter cookie together and enjoy!

 

 

Notes

Store in an airtight container at room temperature for up to 4 days.