Peanut Butter and Jelly Sandwich Cookies
PBJ sandwich cookies with a strawberry marshmallow cream cheese frosting. They're pure heaven!
Ingredients
- 1 cup unsalted butter , room temperature
- 1 cup brown sugar
- 1 cup white granulated sugar
- 1 cup creamy peanut butter
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- For the filling:
- 1/2 cup cream cheese
- 1/2 cup marshmallow cream
- 2-3 tablespoons strawberry jam , or whichever flavor you prefer
- powdered sugar , if needed
Instructions
- 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.
Nutrition
Calories: 211kcalCarbohydrates: 25gProtein: 3gFat: 11gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 29mgSodium: 141mgPotassium: 89mgFiber: 1gSugar: 16gVitamin A: 240IUVitamin C: 0.1mgCalcium: 24mgIron: 1mg
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