Take these beloved flavors from the lunch box to the cookie jar.
Peanut Butter and Jelly Sandwich Cookies
Makes 12
Ingredients
- 1¼ cups all-purpose flour
- 1 tablespoon cornstarch
- ¼ teaspoon table salt
- ½ cup unsalted butter, softened
- ⅓ cup creamy peanut butter
- ⅓ cup sugar
- ½ teaspoon vanilla extract
- ¼ cup honey-roasted peanuts, finely chopped
- ¾ cup muscadine jelly
Instructions
- Preheat oven to 350°. Line a baking sheet with parchment paper.
- In a medium bowl, whisk together flour, cornstarch, and salt.
- In the bowl of a stand mixer, beat butter, peanut butter, and sugar at medium speed until light and fluffy, about 5 minutes. Beat in vanilla. Gradually add flour mixture, beating at low speed until dough forms.
- On a lightly floured surface, roll dough out to ½-inch thickness. Using a 2-inch round cutter, cut dough and place on prepared baking sheet. Reroll scraps of dough, if needed, to make about 24 cookies. Sprinkle chopped peanuts over tops and gently press into dough.
- Bake until bottoms begin to brown, 10 to 12 minutes. Let cool on pan for 5 minutes. Transfer to a wire rack and let cool completely.
- Spoon 1 tablespoon jelly on bottom of one cookie and top with another cookie, peanut side up. Repeat with remaining cookies and jelly.
