Cookies made with peanut butter seem to improve annually, especially as we learn to appreciate salty desserts. The peanut-butter-and-jelly sandwich cookie recipe here was inspired by a nearly savory PBJ dessert at Momofuku Ssam Bar a couple of years ago.
Ingredients
- ½ pound (2 sticks) unsalted butter, softened, more for greasing baking sheets
- 1 cup sugar
- ¾ cup peanut butter, chunky or smooth
- 1 egg
- 3 cups all-purpose flour, more for work surface
- Pinch salt
- 1 teaspoon baking powder
- 1 tablespoon milk, or as needed
- 1 teaspoon vanilla extract
- ½ cup fruit jam or jelly
- Nutritional Information
Nutritional analysis per serving (16 servings)
340 calories; 18 grams fat; 8 grams saturated fat; 0 grams trans fat; 6 grams monounsaturated fat; 2 grams polyunsaturated fat; 40 grams carbohydrates; 1 gram dietary fiber; 18 grams sugars; 5 grams protein; 42 milligrams cholesterol; 53 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
15 to 20 cookies
Preparation
- Use an electric mixer to cream together the butter, sugar and peanut butter; add egg and beat until well blended.
- In a bowl, combine flour, salt and baking powder. Add dry ingredients to wet, adding a little milk as necessary to make dough just soft enough to handle. Stir in the vanilla. Shape dough into a log about 1 1/2 inches in diameter, wrap in plastic and refrigerate for at least 2 hours or up to 2 days (or wrap well and freeze).
- Heat oven to 400 degrees. Lightly grease 1 or 2 baking sheets. Cut slices about 1/8-inch thick from chilled or frozen log. Bake until edges are lightly brown and center set, 6 to 10 minutes. Cool for about 2 minutes on sheets before using a spatula to transfer cookies to a rack to finish cooling. Sandwich flat sides of two cookies together with a heaping teaspoonful of jam; repeat using all cookies.
Dining and Cooking