PBJ Sandwich Cookies

By Mark Bittman

Updated November 30, 2015

  • Andrew Scrivani for The New York Times
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Total Time
40 minutes, plus at least 2 hours' refrigeration
Rating
4(139)
Comments
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Cookies made with peanut butter seem to keep getting better, especially as we learn to appreciate salty desserts. The peanut-butter-and-jelly sandwich cookie recipe here was inspired by a nearly savory PBJ dessert at Momofuku Ssam Bar a couple of years ago.

Featured in: Exploring Peanut Butter’s Potential

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Ingredients

Yield:15 to 20 cookies

  • ½ pound (2 sticks) unsalted butter, softened, more for greasing baking sheets

  • 1 cup sugar

  • ¾ 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

  • ½ cup fruit jam or jelly

Ingredient Substitution Guide
Nutritional analysis per serving

37 grams carbs; 37 milligrams cholesterol; 312 calories; 6 grams monosaturated fat; 2 grams polyunsaturated fat; 8 grams saturated fat; 17 grams fat; 1 gram fiber; 40 milligrams sodium; 5 grams protein; 17 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Use an electric mixer to cream together the butter, sugar and peanut butter; add egg and beat until well blended.

  2. Step 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 ½ inches in diameter, wrap in plastic and refrigerate for at least 2 hours or up to 2 days (or wrap well and freeze).

  3. Step 3

    Heat oven to 400 degrees. Lightly grease 1 or 2 baking sheets. Cut slices about ⅛-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.

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Ratings

4 out of 5
139 user ratings
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Comments

David Look

Stabilized.

Margaret H.

After shaping into a log, press down on three sides and leave one rounded. The baked cookies will look like pieces of bread! Cute look for a "sandwich" cookie.

Baba

You are supposed to use stabilized peanut butter not natural butter.

K Onni

Boooo! Where’s the peanut butter flavor? These were completely bland. I tried again with 1/2 peanut flour and 1/2 AP flour…no dice. Still just a blah shortbread type cookie. Last attempt, 80% peanut flour a couple pinches more salt MSG. NOW we’re talking. The jelly is the only redeeming feature of the original cookie.

Margaret H.

After shaping into a log, press down on three sides and leave one rounded. The baked cookies will look like pieces of bread! Cute look for a "sandwich" cookie.

Sara

Made these with almond butter and they turned out excellent. Just make sure to keep an eye on them in the oven. I overbaked/burned a few on the edges of the baking when I cooked them for more than 10 minutes.

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