PB and J Cookies

School has started, which always has me feeling sentimental for the days of fresh school supplies and new beginnings. It also makes me think of those school lunches I used to take in my tin lunch box, which almost always consisted of the classic PB and J.

These PB and J Cookies take the best parts of your childhood lunches, like the creamy peanut butter and sweet strawberry, and put them together in a delicious cookie! Each one is rolled in sugar for an added crunch. Why not treat yourself to the classic PB and J, but in cookie form? You deserve it.

A FEW NOTES BEFORE WE GET STARTED.

• Room Temperature Ingredients:
  • Butter: It’s important that your butter is softened. In a pinch, you can put your butter in the microwave for about 5 seconds on each side, but watch closely to make sure it is just softening and not melting.
  • Eggs: You want to make sure that your eggs are at room temperature to ensure that they are properly incorporated into your batter. If you forget to leave them out before you start baking, place them in a bowl of warm water for about 15 minutes until they become room temperature.

• Measuring Your Ingredients: I strongly encourage that you use a kitchen scale to measure your ingredients and ensure that you have the most accurate measurements possible.
  • However, if you don’t have a scale on hand and will be using cup measurements, make sure to use the “spoon and sweep” method when measuring to avoid packing in too much of any dry ingredient.

• Oven Temperature: Make sure to preheat your oven for at least 15 minutes before you start baking.
  • I recommend purchasing an oven thermometer to get to know your oven so you can adjust your baking temperatures accordingly. Some ovens run slightly warmer or colder so its important to know yours to make sure your baked goods come out right.

• Check out My Favorite Baking Tools to see what I use when I bake.

First you'll want to get started on the peanut butter dough. Using a stand mixer or hand mixer, blend together the butter, sugars, and peanut butter on medium speed until combined. Add in the egg and continue to mix, scraping down the sides of the bowl as needed.

In a separate bowl, whisk together the flour, baking soda, and salt. With the mixer on low, add in the flour mixture and mix just until combined, scraping down the sides of the bowl as needed. Wrap the dough with plastic wrap, pop it in the fridge to chill, and then wipe out your bowl.

Now let's start on the strawberry dough! Blend together the butter and sugar on medium speed until combined. Add in the egg and continue to mix, scraping down the sides of the bowl as needed.

In a separate bowl, whisk together the flour, finely crushed freeze dried strawberries, baking powder, and salt. With the mixer on low, add in the flour mixture and a small drop of food coloring and mix just until combined, scraping down the sides of the bowl. Wrap in plastic wrap and chill.

Using a scoop that is approximately 2 tablespoon worth, scoop all of the peanut butter dough, placing each ball of dough on a parchment lined baking sheet. Place in the fridge to chill and wipe off the cookie scoop. Now repeat this same process with the strawberry dough. If the dough ever becomes difficult to work with, pop it back in the fridge or freezer for a few minutes.

Carefully take one ball of peanut butter dough and one ball of strawberry dough and press them together, using your hands to roll them into one larger dough ball.

Gently roll each dough ball in sugar and place them on a parchment lined baking sheet with the seam side upwards and a few inches in between each cookie. Repeat this process until all cookies have been formed and chill them for 10 minutes.

Bake the cookies for about 12-14 minutes. Let the cookies cool for about 10 minutes on the baking sheet before carefully moving them to a cooling rack. Once cooled, you are ready to enjoy! If you're interested in more fun recipes that bring back all of the nostalgia of your school days, make sure to also check out these PB and J Milkshakes!