Peanut Butter and Jelly Cookies
PB&J Cookies a creamy and delicious Peanut Butter and Jelly Cookie Sandwich filled with a cream cheese frosting and jelly between 2 cookies
Servings: 12
Ingredients
- ½ Cup Butter Softened
- ½ Cup Peanut Butter Creamy
- ¾ Cup Granulated Sugar 150g Divided
- ½ Cup Brown Sugar 100g
- 1 Egg Large
- 1 teaspoon Vanilla Extract
- 1 ¼ Cup All Purpose Flour 150g
- ½ teaspoon Baking Soda
- ½ teaspoon Baking Powder
- ½ Cup Strawberry Jam
Peanut Butter Cream Cheese Frosting
- 4 ounces Cream Cheese Softened
- 3 tablespoons Butter
- ⅓ Cup Peanut Butter
- 2 Cup Powdered Sugar 260g
- 1 teaspoon Vanilla Extract
- 1-2 tablespoon Milk
Instructions
- Preheat Oven to 375
- Cream Softened Butter and Peanut Butter in large Stand Mixer or use a Hand Mixer. Scrape sides of bowl as needed
- Add ½ cup Sugar and Egg and Cream until light and fluffy
- Add Brown Sugar and Vanilla and mix until combined
- In a separate bowl mix Flour, Baking Soda and Baking Powder
- Add Flour Mixture to Butter Mixture and mix to combine
- Use a Medium Cookie Scoop size #24. Roll cookie dough in reserved sugar to coat and place on baking sheet 2 inches apart.
- Using the back of a fork place Hash Marks into dough allowing cookie dough to spread slightly
- Rotate fork 90 degrees and place hash marks creating a criss cross on top
- Bake at 375 for 7-9 minutes or until edges turn golden brown. Do Not Over Bake
- Remove from oven and allow to cool on pan for 1 minute
- Remove cookies to cooling rack to fully cool
How to make Peanut Butter Cream Cheese Frosting
- In a large bowl or stand mixer combine butter, cream cheese and peanut butter. Scrape sides of bowl as needed while creaming.
- Add powdered Sugar and Vanilla Extract.
- Drizzle milk a little at a time until desired consistency is reached.
How to make PB&J Sandwich Cookies
- Using a piping bag or spread with a knife the peanut butter frosting on one side of a cookie.
- Top peanut butter frosting with a drizzle of Strawberry Jam
- Top with additional cookie making a cookie sandwich
- Store cookies in a sealed container in refrigerator
Notes
Pro Tips
Room Temperature Ingredients. Always use room temperature butter and eggs when baking. Allow butter to sit on counter for an hour. Butter should still be firm but you can leave a finger imprint in the butter when pressed. Do not over soften and allow butter to turn to mush. Baking Sheets. Like baking sheets with parchment paper or spray with baking spray to prevent sticking. Mixing. Scrape sides of mixing bowl with a silicone spatula multiple times during the mixing process to ensure all ingredients are being mixed, whipped and creamed properly Cookie Scoop. Use a small or medium size cookie scoop depending on how big or small you want your PB&J Cookie Sandwiches to be. I have used a Medium Cookie scoop in these photos for reference. Roll Cookie Dough in Sugar. This is optional but I love the burst of sweetness and crispy outside when baked. It's not necessary and purely an optional step. Tried this recipe?Mention @bestcookierecipes or tag #bestcookierecipes!