If you like it, save it!
Save and organize all of the stuff you love in one place.Got it!
If you like something…
Click the heart, it's called favoriting. Favorite the stuff you like.Got it!
Author Notes: Few flavor combinations are as classically comforting as peanut butter and jelly. There is something about a peanut butter and jelly sandwich that is nourishing and delicious at the same time. These cookies take that classic lunchbox standby and turn it into the perfect afternoon/late night snack to serve with a nice glass of milk. They are quick and easy to make and are sure to bring a smile to the face of any peanut butter loving kid or adult. - Couldn't Be Parve
- Couldn't Be Parve
Food52 Review: Variations on these incredibly simple, flourless cookies abound, but Couldn't Be Parve's version is a fun twist on two classics -- the peanut butter cookie and the PB&J sandwich. Made with smooth Skippy-style peanut butter, the cookies are soft and chewy with crispy edges. I loved the additional depth of flavor from using all brown sugar. PB-aholics will love the extra PB in the filling. I'm with Couldn't Be Parve when she uses raspberry or strawberry jam, but feel free to use grape jelly if it is your preference. - biffbourgeois - Stephanie Bourgeois
- 1 cup peanut butter, plus additional for making the sandwiches
- 1 cup brown sugar
- 1 egg
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- For Filling
- peanut butter
- strawberry or raspberry jam
- Preheat the oven to 350. Line two large cookie sheets with parchment paper.
- Combine all of the cookie ingredients in a large bowl and stir well. Scoop out teaspoon sized balls of cookie dough and space them two inches apart on the cookie sheets. Using a fork dipped in sugar gently press the cookies down. Rotate the fork and press again to make the classic peanut butter cookie pattern. The dough is quite sticky so it is important to keep re-sugaring the fork to keep it from sticking.
- Bake the cookies for 10-12 minutes, or until lightly set and browning around the edges. The tops should still be light.
- Remove pans from the oven and let cool for a couple of minutes. Transfer cookies to a cooling rack and let cool completely.
- Turn half of the cookies over and spread the bottoms with a thin layer of peanut butter. Top with a teaspoon of jam and spread almost to the edges of the cookie. Top with remaining cookies.
- This recipe is a Community Pick!
- This recipe was entered in the contest for Your Best Gluten-Free Baked Good
Take Summer Food Inside
11 DIY projects to make when it's too hot to go outside.
Cool Eats for Hot Days
A Carry-On Cocktail Kit
Anna Jones Loves Vegetables
The Daily Grind
Italian Breakfast Buns