PB and J Cookie Sandwiches

I love a PB & J sandwich and these PB & J Cookie Sandwiches are like the classic lunch favorite but in cookie form. Two soft peanut butter cookies have peanut butter buttercream and jelly sandwiched between them for a delicious and salty, yet sweet treat.

These peanut butter cookies are so easy to make and come together quickly. They're rolled in sugar before being baked. As they bake, you whip up the super simple peanut butter buttercream.

Then it's just a matter of piping the buttercream and jelly in a beautiful swirl design and adding another cookie on top.

Make sure to check out these PB & J Cookies and PB & J Milkshakes.

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.
  • Egg: You want to make sure that your egg is at room temperature to ensure that it is properly incorporated into your batter. If you forget to leave it out before you start baking, place it in a bowl of warm water for about 15 minutes until it becomes 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.

Preheat oven to 350º F. In a stand mixer fitted with a paddle attachment, blend together the butter, sugars, and peanut butter on medium speed until combined. Scrape down the sides of the bowl.

Add in the egg and mix until combined. With the mixer on low, add in the flour, baking soda, and salt and mix just until combined, scraping down the sides of the bowl as needed. Gently fold in most of the chocolate chips, leaving a few aside to place directly on top of the cookies.

Place the bowl of dough in the fridge to chill for at least 10 minutes. Using a 2 tablespoon scoop, form cookies into balls. Place each cookie on a parchment lined cookie sheet a few inches apart. Place remaining chocolate chips on top of each cookie.

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.

Add the peanut butter to a large bowl and sift in the powdered sugar. Mix on medium high until combined, scraping down the sides of the bowl as needed.

Transfer the jelly to a small piping bag. Transfer the peanut butter buttercream to a pastry bag with a large round piping tip, like Ateco 807.

Turn half of the cookies upside down. Starting on the outer rim of the bottom of the cookie, pipe a swirl, moving further into the center.

Pipe some jelly on top of the buttercream in a similar swirl motion. Top with another cookie so that the tops of the cookies are facing outward. Repeat this process with the rest of the cookies. Enjoy!

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