Photo: Natalie Levin
If you like peanut butter and jelly together (and really – who doesn’t?) – these sandwich cookies are going to become one of your favorites. Two peanut butter sandwich cookies filled with jam that are so easy to make and kids love them. A delicious combination of flavors you can never go wrong with. YUM!
Peanut Butter and Jelly Sandwich Cookies
For the peanut butter sandwich cookies:
- 240 grams (1 cup) smooth peanut butter
- 100 grams (1/2 cup) sugar
- 1 large egg
- 1/2 tsp. baking powder
- 65 grams (1/2 cup) whole wheat flour
For the filling:
- Strawberry or raspberry jam
- Preheat oven to 170c degrees and line a baking tray with parchment paper.
- In medium bowl put peanut butter, sugar, eggs, baking powder and flour and mix well just until dough is formed. It is important to avoid over-processing.
- Using a spoon take small pieces of dough and roll into circles the size of a small walnut. Place on the pan.
- Gently flatten the top of the cookies with your hands and bake for about 10-12 minutes or until they swell, crack slightly and set on the sides but still a little soft in the center.
- Cool completely before filling.
- Arrange the cookies in pairs and fill with strawberry or raspberry jam.
- Keep the sandwich cookies in a sealed jar for up to 4-5 days.
- You can fill the cookies with any kind of jam you like.
- You can use peanut butter with extra crunchy peanut chips for a more crunchy texture.
- All-purpose flour can be used instead of whole wheat flour.
Photo: Natalie Levin