Peanut Butter and Jam Sandwich Cookies

At 22 years old, I only recently tasted my first peanut butter and jam sandwich, and I hate to admit that I wasn’t blown away by everyone’s favourite brown bag standby. I definitely enjoyed the salty-sweet combo, but the consistency of soft on soft left my mouth all gummy. So I set out to replicate the best parts of pb & j, while improving on its textural short comings. These cookies will remind everyone of their childhood lunch box favourite, and are especially tasty with a cold glass of milk.

You’ll need:

  • ½ pound (2 sticks) softened butter
  • 1 ½ cups sugar
  • 1 egg
  • ¼ cup natural peanut butter
  • 1 ¼ cups whole wheat flour
  • 1 ½ cups white flour
  • ¾ cup peanut butter chips
  • 1 cup jam (preferably seedless, I used raspberry)
  • Cookie cutter
  • Parchment paper

Start by creaming your butter and sugar in a large bowl. Once fluffy, add the egg and peanut butter. The peanut butter doesn’t need to be natural, but since it’s more liquidy it incorporates better into the dough. Slowly add your flour, beating the mixture on low. If you prefer you can  substitute all white flour. This will make for a sweeter cookie, with a less earthy taste. Finally, incorporate your peanut butter chips. Now, form your dough into a ball, throw it in a ziploc, and refrigerate if for about an hour.

Once your dough is chilled, preheat your oven to 350. Remove your dough from the fridge, and roll it out on a floured surface. If you don’t have a rolling pin handy, use a wine bottle or something similar. It will take a minute for your dough to warm up to a workable temperature. Keep rolling until it is about ¼ “ thick, and free of cracks. Cut out as many cookies as you can with your cookie cutter (I used a square one to look like sliced bread), and place them about an inch apart on a parchment lined baking sheet. Bake for 12-15 minutes, or until the edges are just golden.

Set your cookies aside to cool. Match up pairs of equal size, and spread about a teaspoon of jam onto the bottom side of one cookie. Squish the second cookie, bottom down, onto the jam so you can just start to see it oozing out. Let your cookies set for about an hour before eating, so the jam sinks in and the layers stick together firmly. Now sit back with a cookie, a glass of milk, and an old yearbook, and reminisce about the days of yore.


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