PBJ SANDWICH COOKIES

PBJ SANDWICH COOKIES image

Categories Egg

Yield 15 to 20 cookies

Number Of Ingredients 10

1/2 pound (2 sticks) unsalted butter, softened, more for greasing baking sheets
1 cup sugar
3/4 cup peanut butter, chunky or smooth
1 egg
3 cups all-purpose flour, more for work surface
Pinch salt
1 teaspoon baking powder
1 tablespoon milk, or as needed
1 teaspoon vanilla extract
1/2 cup fruit jam or jelly.

Steps:

1. Use an electric mixer to cream together the butter, sugar and peanut butter; add egg and beat until well blended. 2. In a bowl, combine flour, salt and baking powder. Add dry ingredients to wet, adding a little milk as necessary to make dough just soft enough to handle. Stir in the vanilla. Shape dough into a log about 1 1/2 inches in diameter, wrap in plastic and refrigerate for at least 2 hours or up to 2 days (or wrap well and freeze). 3. Heat oven to 400 degrees. Lightly grease 1 or 2 baking sheets. Cut slices about 1/8-inch thick from chilled or frozen log. Bake until edges are lightly brown and center set, 6 to 10 minutes. Cool for about 2 minutes on sheets before using a spatula to transfer cookies to a rack to finish cooling. Sandwich flat sides of two cookies together with a heaping teaspoonful of jam; repeat using all cookies.