I don’t eat many peanut butter and jelly sandwiches these days. But on the rare occasion that I make myself one, I’m in heaven. There are few combinations as good as sweet jelly and salty peanut butter! Which is why I’m so excited to share this recipe for Peanut Butter and Jelly Sandwich Cookies!
I have a recipe for peanut butter cookies passed down from my great grandmother that I make every Christmas. So when I had a recent craving for PBJ, I figured a cookie version of it would be a fantastic adaptation! The cookie recipe below is based off of my great grandmother’s original recipe but is adapted slightly (I’m pretty sure peanut butter chips didn’t exist when she made this recipe!) And if you’re looking for other yummy cookie recipes, you can find plenty here!
Ingredients:
- 1 cup shortening
- 1 cup granulated sugar
- 1 cup brown sugar, firmly packed
- 2 cups all purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup crunchy peanut butter
- 2 eggs
- 1 cup peanut butter chips
- 2 (12 oz) jars jelly of your choice (I went with blackberry jelly. Feel free to use your favorite flavor)
Preheat your oven to 325 degrees F. Spray two cookie sheets with cooking spray.
Combine the shortening, sugar, and brown sugar in a large bowl using an electric mixture.
In a separate bowl, combine the flour, baking soda, and salt.
Add the peanut butter to the sugar mixture, mixing to combine. (Tip: I use OXO’s Adjustable Measuring Cup for sticky ingredients like peanut butter. It makes it super easy to get all of the peanut butter back out of the measuring cup.)
Add in the eggs and mix until fully combined.
Slowly add in the flour mixture, mixing until fully combined.
Stir in the peanut butter chips.
Using a cookie scoop, scoop out the dough on to a prepared cookie sheet, 12 to a sheet.
Bake for 18-20 minutes or until the bottoms of the cookies begin turning a light brown.
Let cool for about 5 minutes on the cookie sheet, then transfer to a wire rack to fully cool. Repeat the baking with the remaining dough. You should end up with about 4 dozen cookies.
When the cookies have cooled, pair up the cookies into similar sizes on a cookie sheet. Spread about 1 teaspoon jelly on half of the cookies, then top with their paired up cookie, pressing down slightly.
Dig in!
What a satisfying little treat!
These taste exactly like peanut butter and jelly without the pesky bread in the way.
The PBJ cookies make for a different, but familiar tasting dessert. The blackberry jelly worked great with this, but any berry or grape jelly would also be tasty. What jelly would you use?
Ingredients
- 1 cup shortening
- 1 cup granulated sugar
- 1 cup brown sugar, firmly packed
- 2 cups all purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup crunchy peanut butter
- 2 eggs
- 1 cup peanut butter chips
- 2 (12 oz) jars jelly of your choice (I went with blackberry jelly. Feel free to use your favorite flavor)
Instructions
- Preheat your oven to 325 degrees F. Spray two cookie sheets with cooking spray.
- Combine the shortening, sugar, and brown sugar in a large bowl using an electric mixture.
- In a separate bowl, combine the flour, baking soda, and salt.
- Add the peanut butter to the sugar mixture, mixing to combine. Add in the eggs and mix until fully combined.
- Slowly add in the flour mixture, mixing until fully combined.
- Stir in the peanut butter chips.
- Using a cookie scoop, scoop out the dough on to a prepared cookie sheet, 12 to a sheet.
- Bake for 18-20 minutes or until the bottoms of the cookies begin turning a light brown.
- Let cool for about 5 minutes on the cookie sheet, then transfer to a wire rack to fully cool. Repeat the baking with the remaining dough. You should end up with about 4 dozen cookies.
- When the cookies have cooled, pair up the cookies into similar sizes on a cookie sheet. Spread about 1 teaspoon jelly on half of the cookies, then top with their paired up cookie, pressing down slightly.
