Peanut Butter & Jelly cookie sandwiches. Let that sink in.
It just makes sense right? After making these my only question is WHAT TO MAKE NEXT? Turning sandwiches into a cookie is my new hobby and this is only one of several I have planned. Ooh I’m not sure if I like where my mind is going.
So it’s funny because this post was intended on me showing you how to make strawberry jam with a bonus of a simple peanut butter cookie, but then I remembered I don’t know how to make strawberry jam. Lol nice Linds.
A few months ago I had a preservation class and once that was over all I could think about was canning. I have no tools other than a stock pot, mason jars, and a pair of tongs so I figured I could make it work. I bought a pound of jalapeños – I’ll save the story of me chopping those for another post – and went on my mission. The pickling-process is simple and that wasn’t what I had a hard time tackling. Actually the whole canning process seems pretty self explanatory, but I guess not because after two attempts my jars didn’t seal. Do you know how excited I was to hear them pop? You know that scene in Matilada where she’s staring at the glass jar trying to force it to tip over? That was me.
Now I have two jars of INCREDIBLY spicy jalapeños in my fridge and I don’t know what to do with them. Long story short, I’m hesitant to try again. I will say after reading Ree Drummond’s part 2 canning post, I was tempted to buy a set and give it another try, which is what I planned to do in the beginning of this week. Coincidentally, I happened to work a wedding this weekend and the caterers were gifted a wedding favor, which happened to be homemade jam.
It was a sign. A sign that the PB&J cookie sandwiches are meant to be, but me making them jam is not. I had to change up some things and go from making a simple cookie to a star-of-the-show cookie. I loaded thesee cookies up so you bet you will not get a wimpy peanut butter cookie. You ever bite into a pb cookie and they’re just crunchy and flat? Boring right? These are rich with a creamy bite, just the way peanut butter cookies should be. The addition of jam is like adding butter to a biscuit. These cookies are so rich that really a half of a “sandwich” was enough for me. A PB&J cookie with a tall glass of milk is exactly what I need to feel better about my inability to can. Enjoy 🙂
- 1/2 c. granulated sugar + more to roll
- 1/2 c. Brown sugar
- 1 stick unsalted butter
- 1 egg
- 1 c. creamy peanut butter of choice
- 1 t. Vanilla
- 1/2 t. Baking powder
- 1/4 t. Salt
- 1 1/2 c. Ap flour
- Jam of choice
- Preheat oven to 375
- In a bowl of a standing mixer, cream the sugars and butter with a paddle attachment on low. Once smooth and creamy, add the egg and incorporate.
- Add the peanut butter and incorporate. Stop the mixer to scrape down the sides if needed.
- Add the remaining ingredients and mix until combined.
- Grease two baking sheets.
- Roll a piece of batter into a ball, about the size of a golf ball (or smaller for maximum yield), roll in sugar, and place on baking sheet. Repeat and place cookies 1" apart.
- Using a fork, press down to flatten and create imprints. Bake for 13-15 minutes. I had one batch finish at 15 and the other finish around 17 because of where they were placed. Make sure to frequently check the cookies! They shouldn't be too soft at the touch, just barely firm.
- Make a sandwich with the jam and enjoy!
- These cookies can be rolled smaller to yield 20 cookies, which will make 10 sandwiches.
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