Recipe: PB&J Sandwich Cookie

MF PB&J Sandwich Cookie

Here’s a new twist on traditional brown bag fare for your kids’ lunch (or your own). ┬áMake a batch of these deliciously sweet peanut butter and jelly sandwich cookies and tuck them in the lunch bag. I guarantee that noon will be the best part of the day. The cookie is sweet and soft with a sugary crust, and the fluffy peanut butter and jelly inside is so ooey-gooey good.

PB&J Sandwich Cookies

2 3/4 cups flour
2 teaspoons cream of tartar
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup butter, cold
1/2 cup shortening
1 1/2 cups sugar, plus 1/4 cup reserved
2 eggs
3/4 cup marshmallow creme
3/4 cup peanut butter
grape jelly

Sift flour, cream of tarter, baking soda, and salt together in a medium bowl. In a large mixing bowl, cream butter, shortening and sugar together until light and fluffy. Beat in eggs, one at at time, until light and creamy. Slowly mix in dry ingredients until incorporated. Chill dough for at least 20 minutes. Preheat oven to 400 degrees. Roll dough into small, uniform balls and then coat completely with the reserved sugar. Bake for 8-10 minutes, or until the tops begin to crack. Do not over cook. Remove to a cooling rack.

In a mixing bowl, stir marshmallow creme and peanut butter together until combined and creamy. Put a generous smear on the bottom of one cookie, and a generous smear of grape jelly on the bottom of another cookie. Join the two together to create your sandwich cookie. Makes 30 sandwich cookies.

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