This peanut butter and jelly cookie is perfect for back to school! The kids will love this peanut butter and jelly cookie.
Y’all, my sister is back. Remember when Em made her debut on this blog, with this Cilantro Lime Jalapeno Lemonade? Today she is celebrating PB&J. Just in time, too, since school is starting.
Take it away, Em!
“It’s peanut butter jelly time somewhere” I said, leaning over the sink, cramming a sandwich into my mouth.
Is it just me or does anyone else think that peanut butter and jelly sandwiches could end wars? It’s like an acceptable way to eat dessert for lunch, which is funny because we’re adults. We can eat whatever we want whenever we want to. I still feel like I need to justify eating a PB&J though, which I do by telling myself that the protein is good for me. (See how I completely ignored the vast amounts of sugar to focus on the protein? I’m like the patron saint of sandwiches.)
I really can’t think of a food more universally adored than peanut butter and jelly sandwiches….except for maybe cookies.
While chocolate chip is probably the most commonly known and loved variety of cookies, I’m saying “give peanut butter and jelly a chance”. Although, when it comes to these PB&J cookies, I really should be saying “give peanut butter and BUTTER and jelly a chance” because GOOD GRIEF is there a lot of butter in these bad boys!
But let me tell you, they’re worth every calorie. These are, without a doubt, the messiest and yummiest cookies ever. If John Lennon were still around, he’d write songs about them.
Want more? Check out these sandwiches!
Peanut Butter Sandwich
- ½ cup butter, softened
- ½ cup chunky peanut butter
- ½ cup sugar
- ½ cup brown sugar
- 1 large egg
- 1 teaspoon vanilla
- 1 cup flour
- ½ teaspoon salt
- ½ teaspoon baking soda
- ¼ teaspoon baking powder
- ¾ cup quick oats
- ¼ cup creamy peanut butter
- ½ cup powdered sugar
- 2 tablespoons butter, softened
- 1 tablespoon milk
- ⅓ cup jam of your choice (I used strawberry)
- To make the cookies: heat oven to 350 F. Line 2 large baking sheets with parchment paper (or spray with cooking spray). Whisk together flour, baking soda, salt, and baking powder in a small bowl.
- In a large bowl, with an electric mixer on medium speed, beat butter and chunky peanut butter until smooth. Beat in sugars until well blended. Beat in egg and vanilla. With mixer on low speed, beat in flour mixture until just blended, then stir in oats.
- Spoon level tablespoonfuls of dough into balls and place 2 inches apart on prepared baking sheets. Using a floured fork, make a crisscross pattern on top of each ball by pressing dough into flat 2¼-inch circle, about ¼-inch thick. Bake 10 to 12 minutes, or until lightly browned at edges. Let cool on baking sheet 1 minute before removing to a wire rack to cool completely.
- To make the filling: In a bowl, with mixer on medium speed, beat sugar, smooth peanut butter, butter, and milk until smooth and fluffy. Spread 2 teaspoons of the peanut butter mixture on bottoms of half of the cookies. Spread jam on bottoms of the remaining cookies, using 1 teaspoon for each cookie. Sandwich together peanut butter-covered cookies with jam-covered cookies.