By Mark Bittman
- Total Time
- 40 minutes, plus at least 2 hours' refrigeration
- Rating
- 4(131)
- Notes
- Read community notes
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 Momof*cku Ssam Bar a couple of years ago.
Featured in: The Minimalist: Exploring Peanut Butter’s Potential
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Ingredients
Yield:15 to 20 cookies
- ½pound (2 sticks) unsalted butter, softened, more for greasing baking sheets
- 1cup sugar
- ¾cup peanut butter, chunky or smooth
- 1egg
- 3cups all-purpose flour, more for work surface
- Pinch salt
- 1teaspoon baking powder
- 1tablespoon milk, or as needed
- 1teaspoon vanilla extract
- ½cup fruit jam or jelly
Ingredient Substitution Guide
Nutritional analysis per serving (17.5 servings)
312 calories; 17 grams fat; 8 grams saturated fat; 0 grams trans fat; 6 grams monounsaturated fat; 2 grams polyunsaturated fat; 37 grams carbohydrates; 1 gram dietary fiber; 17 grams sugars; 5 grams protein; 40 milligrams sodium
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
Step
1
Use an electric mixer to cream together the butter, sugar and peanut butter; add egg and beat until well blended.
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 1½ inches in diameter, wrap in plastic and refrigerate for at least 2 hours or up to 2 days (or wrap well and freeze).
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.
Ratings
4
out of 5
131
user ratings
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Cooking Notes
David Look
Stabilized.
Arroydee
Natural peanut butter, or stabilized?
Baba
You are supposed to use stabilized peanut butter not natural butter.
Dana
I used seedless raspberry jam and reduced it on the stove until it cooled somewhat solid on the back of a spoon. This kept the cookies well attached to one another. Great recipe, will definitely make again!
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.
Kid Cookie
Hi! The cookies were a complete success. It was a bit crumbly but still tasted good.
Dana
I used seedless raspberry jam and reduced it on the stove until it cooled somewhat solid on the back of a spoon. This kept the cookies well attached to one another. Great recipe, will definitely make again!
lja
This was a complete fail for me, following directions and using "natural" peanut butter. Cookies crumbled, and also slid on jam, unlike the linzer cookies I have made many times, which stick together. Thoughts?
Baba
You are supposed to use stabilized peanut butter not natural butter.
Grace
As self-proclaimed peanut butter aficionados we had high hopes for these cookies however, overall they fell flat for us because we felt that they lacked a complexity of flavor. Even with our homemade strawberry jam with fresh picked berries these cookies were just meh.
Baba
Stella Parks of Serious Eats has a similar version that I'm now thinking about trying out. Thank you for the input. I've wanted to try them for some time but was waiting for a review of the actual cookie. I may halve this and the Stella Parks recipe and compare them.
Arroydee
Natural peanut butter, or stabilized?
David Look
Stabilized.
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