P B J Sandwich Shaped Cookies
Transform your favorite childhood snack into an irresistible treat with these PB&J Sandwich Shaped Cookies! Perfectly sweet and slightly nostalgic, these cookies combine the buttery richness of a classic sugar cookie with creamy peanut butter and fruity jelly nestled in the center. Shaped like tiny sandwiches, complete with a peek-a-boo cutout to showcase the vibrant jelly, they’re as fun to make as they are to eat. A sprinkle of powdered sugar adds an elegant finish, making them ideal for everything from bake sales to afternoon snack time. Ready in under an hour, this recipe is a delightful twist on a timeless pairing and perfect for sharing with family and friends!
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Recipe Information
Ingredients
- 1 cup Unsalted butter, softened
- 1 cup Granulated sugar
- 1 large Egg
- 2 teaspoons Vanilla extract
- 3 cups All-purpose flour
- 1 teaspoon Baking powder
- 0.5 teaspoons Salt
- 1 cup Creamy peanut butter
- 0.5 cup Strawberry or grape jelly
- 0.25 cup Powdered sugar (optional, for dusting)
Instructions
In a large bowl, beat the softened butter and granulated sugar with an electric mixer until light and fluffy, about 2-3 minutes.
Add the egg and vanilla extract to the butter mixture and beat until well combined.
In a separate bowl, whisk together the all-purpose flour, baking powder, and salt.
Gradually add the dry ingredients to the wet mixture, mixing on low speed until a dough forms. Divide the dough into two equal portions, flatten them into discs, wrap in plastic wrap, and chill in the refrigerator for at least 1 hour.
Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
On a lightly floured surface, roll out one portion of chilled dough to about 1/4-inch thickness. Use a square cookie cutter (approximately 2.5 inches) or a knife to cut out sandwich shapes.
Using a smaller cutter or knife, cut a small 'window' in the center of half of the squares. This will allow the jelly to show through later.
Place all the cookies onto the prepared baking sheets, leaving about 1 inch of space between each cookie.
Bake in the preheated oven for 8-10 minutes, or until the edges just begin to turn golden. Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Once the cookies have cooled, spread a thin layer of creamy peanut butter on the flat side of each solid cookie base.
Spread a dollop of jelly over the peanut butter layer, being careful not to let it spill over the edges.
Place a cookie with a cut-out window on top of each jelly layer, pressing gently to sandwich them together.
If desired, dust the tops of the cookies with powdered sugar for an extra touch of sweetness and presentation.
Serve immediately or store the cookies in an airtight container at room temperature for up to 3 days.
Nutrition Facts
Calories |
482 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 26.4 g | 34% | |
| Saturated Fat | 11.8 g | 59% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 58 mg | 19% | |
| Sodium | 223 mg | 10% | |
| Total Carbohydrate | 54.0 g | 20% | |
| Dietary Fiber | 2.1 g | 7% | |
| Total Sugars | 26.3 g | ||
| Protein | 8.9 g | 18% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 23 mg | 2% | |
| Iron | 1.6 mg | 9% | |
| Potassium | 167 mg | 4% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
