The childhood classic lunch of peanut butter and jam sandwich but in cookie form. Absolutely easy, absolutely delicious. A glass of milk to accompany it and you and your kids will be loving snack time!
A great thing about this recipe is that most of the ingredients are 1/2 cup. Makes it very easy to remember. You don’t have to make sandwiches out of them if you want regular peanut butter cookies, but I highly recommend you do! Also, I use crunchy peanut butter because it’s always way better in cookies. But if you use smooth, I guess that’s okay too.
If you have made these and would like to share your creations feel free to send a pic or tag on Instagram @bairdsbaking . Find more recipes and short videos over there as well!
- Prep time: 20 minutes
- Bake time: 10-12 minutes
- Yields: 2 dozen cookies; 12 sandwiched
- 1/2 cup butter (room temp)
- 1/2 cup peanut butter
- 1/2 cup brown sugar
- 1/2 cup sugar
- 1 egg
- 1 1/2 cups flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 cup jam/jelly
- Preheat oven to 375°F and lines a large baking sheet with parchment paper or silicone baking mat.
- In a medium bowl cream together butter, brown sugar, sugar, and peanut butter for about three minutes or until light and fluffy.
- Add in egg, and beat again for another three minutes, texture should be very light and fluffy.
- Mix/sift flour, baking powder & baking soda in a small bowl.
- Fold flour mixture into peanut butter mixture, using a rubber spatula.
- Take tablespoonfuls of dough and roll into balls, placing about 2 inches apart on baking sheet.
- Using a fork, make a crisscross pattern on each cookie pressing down gently.
- Sprinkle a bit of granulated sugar over each cookie.
- Bake in the oven for 10 to 12 minutes until bottoms and sides of cookies or a deep golden brown.
- Let cool on sheet for about 10 minutes, then transfer to wire rack to completely cool.
- Once cool, take one cookie and spread a bit of jam on, sandwiching with another cookie. Repeat until all are done!
- Enjoy with fav glass of milk.