It’s National Peanut Butter and Jelly Day! You didn’t think for one second that I would let this day pass us by without making something to celebrate, now did you?
A Daring Gourmet original, these are the softest, chewiest peanut butter sandwich cookies combining three of your favorite ingredients for the filling: Strawberry jam, marshmallow cream, and cream cheese frosting. Can you say “mm, mmm, mmmmmm?” Of course, you can substitute any flavor of jam you like – National PBJ Day leaves that open to whatever fills your particular craving.
Whip up a batch of these and I promise you…they won’t last!
And don’t forget to check out this recipe’s twin brother: Peanut Butter Sandwich Cookies with Nutella Marshmallow Cream Cheese Filling.
Before we get to that marvelous cookie recipe, take a moment to “Like” The Daring Gourmet on Facebook so you’ll never miss a recipe!
Okay, let’s get baking!
Note: I made half the quantity for these pictures, so don’t get thrown off when you only see one stick of butter and one egg, etc. Refer to the recipe for actual quantities.
Combine the butter, white and brown sugars in a mixing bowl.
Mix them with a beater on high speed until pale in color and fluffy in texture. This step is crucial, do not skip it. Beating the butter and sugar to the right consistency will help ensure a well-risen and tender finished cookie.
Add the peanut butter and beat until combined.
Add the eggs and vanilla extract.
In a separate bowl, sift the flour, baking soda and baking powder.
Using a rubber spatula, gently fold the flour mixture into the peanut butter mixture. Stir just until combined.
The dough will be fairly stiff.
Roll the dough into 1-inch balls and place on a non-stick cookie sheet, spacing them about 2 inches apart.
Using a fork, press gently down to create a criss-cross pattern in each dough ball.
Preheat the oven to 350 F and bake for 8-9 minutes. Let the cookies cool on the cookie sheet for 4 minutes before transferring them to a wire rack to cool completely.
To make the filling, place the cream cheese and marshmallow cream in a bowl and beat until combined and fluffy.
Add the strawberry jam, or whatever flavor you’re using and beat until combined. If the texture is too runny, beat in a little powdered sugar.
Using a butter knife, spread the filling on the bottom side of one cookie and place another cookie on top. Note: The filling will firm up after sitting in the fridge. Either refrigerate the filling for an hour or longer, or spread it on the cookies first and then refrigerate the cookies for at least an hour.
- 1 cup butter, room temperature
- 1 cup brown sugar
- 1 cup white granulated sugar
- 1 cup peanut butter
- 2 large eggs
- 1 teaspoon vanilla extract
- 2½ cups all-purpose flour
- 1½ teaspoons baking soda
- 1 teaspoon baking powder
- ½ teaspoon salt
- For the filling:
- ½ cup cream cheese
- ½ cup marshmallow cream
- 2-3 tablespoons strawberry jam (or whichever flavor you prefer)
- Powdered sugar, if needed
- Preheat the oven to 350 F.
- Place the butter and sugars in a large bowl and beat for several minutes until fluffy and pale in color. Add the peanut butter and beat for a few more seconds until combined. Add the eggs and vanilla and beat another few seconds until combined.
- In a separate bowl, sift the flour, baking soda, baking powder and salt. Add the flour mixture to the wet mixture and, using a rubber spatula, gently fold to combine. Be careful not to over-stir.
- Form the dough into 1-inch balls and place them on a non-stick cookie sheet, pressing a grid pattern into them with a fork. Bake for 8-9 minutes.
- Let the cookies cool on the cookie sheet for 3 minutes before transferring to a wire rack to cool completely.
- For the filling:
- Place the cream cheese, marshmallow cream and strawberry jam in a bowl and beat until combined. If the filling is too runny, beat in a little powdered sugar.
- Using a butter knife, spread the filling on the bottom side of one cookie and place another cookie on top.