peanut butter and jelly cookies
Growing up, most kids practically live on peanut butter and jelly sandwiches. But not me, I was the weirdo at the table eating a peanut butter and butter sandwich. Awesome right? Well I’ve just started getting into the pb&j combo so when I saw a recipe for flourless peanut butter cookies over at Joy the Baker I knew what needed to happen. It didn’t hurt that I had some fresh peanut butter from Miss Amy that was burning a hole in my pocket.
Joy’s cookies looked super delicious and with only four ingredients, I figured I could get crazy and add a fifth to make mini peanut butter and jelly cookies. I quickly mixed the peanut butter, an egg, some sugar and baking soda together. It didn’t take long to realize my dough didn’t look like joy’s dough. Hmmm. I put it in the fridge for a bit to see if it just needed to chill. No such luck. I think it had something to do with the fresh peanut butter which had honey in it (not totally sure about that though). I like to roll with the punches though so I just went ahead and dropped sloppy teaspoons of the dough onto the baking sheet.
My cookies came out flat and crispy and bigger than I expected, not the lovely fluffy ones from the original recipe. Even though their form was different, they were still delicious. Kind of like a peanut butter cracker. Once they cooled a bit, I matched up similar sizes and got my jam out of the fridge. I slathered a round of jam on one of the cookies in each pair, keeping about a quarter inch from the edge. Then I topped each jelly covered cookied with a plain one and I had myself a whole bunch of peanut butter and jelly cookies. I took a bite and mmm, mmm, mmm. I just love the sweet fruity flavor of jam (strawberry in this case) against the salty peanut buttery flavor of the cookies.
I thought that was the end but when I came back for more a little later, something magical happened…
The jam softened my cookies and they turned into the most wonderful, soft cookie sandwiches. Go back the the school lunchroom and try to remember those Little Debbie Oatmeal Sandwiches. Yeah, those were good right? Well these cookies took that form. Instead of oatmeal it’s peanut butter and instead of cream it’s jam. But it’s all good. So, so good. I like happy accidents.
peanut butter and jelly sandwiches
makes about 18 sandwiches
adapted from The Gourmet Cookbook via Joy the Baker
1 cup all-natural chunky or smooth peanut butter
1 cup sugar (1/2 cup brown sugar and 1/2 cup granulated sugar)
1 teaspoon baking soda
Preheat oven to 350 degrees F.
Line a baking sheet parchment and set aside. In a mixer combine peanut butter and sugars until well combined, about 2 minutes.
Add egg and baking soda and mix for another 2 minutes.
Using a teaspoon, drop a dough by the spoonful onto the baking sheet. If you can crisscross it with a fork, go for it.
Bake for 8-10 minutes, until lightly browned.
Cool on a baking sheet for a few minutes, then group cookies into pairs with one in the pair upside down.
Spoon a little jam on the upside down cookie, leaving about 1/4 inch around the edge. Top it off with the other cookie from the pair.
Transfer cookies… your mouth.*
*Thanks Joy for the best direction ever.