Peanut Butter and Jelly Sandwich Cookies
A creamy strawberry jam filling is sandwiched between two thick and chewy peanut cookies in this riff off a childhood favorite.
Ingredients
Instructions
Peanut Butter Cookies: Preheat oven to 350 degrees and line two baking sheets with parchment paper.
Beat butter, peanut butter, sugars and salt together until light and very fluffy, about 3 mins.
Add the eggs one at a time, beating well after each addition. Mix in the vanilla.
Add the flour, baking soda and baking powder and beat on low speed until just combined.
Fold in the chopped peanuts.
Divide the dough into 28 balls (I use a 1/4 cup ice cream scoop). Roll the balls in the granulated sugar and place 8 balls on each baking sheet. (You will repeat with the remaining balls once the first two sheets are baked.)
Use the tines of a fork to make a cross-hatch pattern on each cookie, being careful not to flatten too much.
Bake the cookies until they are just set, about 12 mins, being careful not to overbake.
Let the cookies cool for 2-3 minutes on the baking sheet, then remove to a wire rack to finish cooling. Repeat with the remaining balls.
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