Description
Flourless peanut butter and jam sandwich cookies! A sweet take on a classic flavor combination. Use your favorite jam, jelly or marmalade to make them your own.
Ingredients
Scale
Dough:
- 1 cup of peanut butter, smooth or chunky
- 1 cup of granulated sugar
- 1 teaspoon of kosher salt (1/4 teaspoon of table salt)
- 1 teaspoon of baking soda
- 1 large egg
- decorating sugar (optional)
Filling:
- peanut butter
- jam or jelly of your choice, I used raspberry jam
Instructions
- Mix all ingredients in a medium sized mixing bowl. Refrigerate for 20-30 minutes if possible. This will make the dough easier to work with.
- Preheat oven to 350 degrees and line two cookie sheets with parchment paper or silicone mats.
- Using a small cookie scoop or a tablespoon, measure out 16 cookies, 8 on each cookie sheet.
- Roll in decorating sugar (optional – but pretty!)
- Take a fork and press gently on each cookie, using enough pressure to see the indent from the fork. Turn the fork and press down again, making a hashtag on each one.
- Bake for 8-10 minutes until just lightly golden brown. Let the cookies cool on the pan for 10 minutes, then transfer to a wire rack to cool completely.
- Make a sandwich! Butter the back on one cookie with peanut butter, and the back of another cookie with jam or jelly. Put the two cookies together and take a bite. yum.
Notes
- Shelf stable is peanut butter is best. If you are using natural peanut butter, make sure the oil is completely combined before measuring.
- You can add 1/2 cup of a mix-in: chopped roasted peanuts, mini chocolate chips, Heath Bar chips, or Butterfinger chips.
- You can add 1 teaspoon of vanilla extract.
Nutrition
- Serving Size: 1 cookie
Keywords: peanut butter cookie recipe, flourless peanut butter cookies, sandwich cookies, peanut butter and jelly sandwich cookies, cookie recipes
