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Peanut Butter and Jelly Sandwich Cookies

Peanut Butter and Jelly Sandwich Cookies

Quantity: 20-25 Cookies
Time: 2 hours
Difficulty: easy

For peanut butter 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

Preparation:

  1. Preheat oven to 170c degrees and line a baking tray with parchment paper.
  2. 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.
  3. Using a spoon take small pieces of dough and roll into circles the size of a small walnut. Place on the pan.
  4. 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.
  5. Cool completely before filling.
  6. Arrange the cookies in pairs and fill with strawberry or raspberry jam.

Notes:

  • Keep the 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.
Peanut butter and jelly sandwich cookies

Photo:Natalie Levin

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