I can’t resist eating Peanut Butter cookies when the come from a bakery or coffee shop. There’s something about the thickness, chewiness, and peanut buttery goodness where I just can’t say no. But, I’ve never really felt inspired to make up my own recipe.
Until, I thought about how much I love PB&J sandwiches. I LOVE peanut butter and jelly sandwiches. Like a lot. I usually crave them around dinner time, but I never feel right eating them for dinner. So, I thought a PB&J cookie would be a good fix for this problem. I’m all for eating a cookie or two after dinner, so I wanted to take my favorite guilty pleasure dinner and turn it into a real and proper dessert.
If jelly isn’t your thing, you can always fill the sandwich with Nutella, almond butter, or even more peanut butter. Whatever you’re craving will work perfectly! And you can of course keep these cookies just as they are and skip the sandwich part altogether.
As usual, these cookies have flax eggs as an egg replacement, but other than that everything here is pretty standard. You can make the cookie into a few different sizes, you’ll just need to adjust the bake time.
1/2 cup Butter
1/2 cup Peanut Butter
1 cup Brown Sugar
1 Flax Egg
1/2 tbsp Vanilla Extract
1/2 tsp Baking Soda
1/2 tsp Baking Powder
1/4 tsp Salt
1 cup All-Purpose Flour
1 tsp Cinnamon (optional)
Granulated sugar for rolling (optional)
Jam for filling
Make the flax egg by combining 1 tbsp ground flax seeds with 3 tbsp water. Let this sit for 5 minutes or until the flax has absorbed all of the water and is jelly-like.
Cream the butter, peanut butter, and brown sugar together. Add in the flax egg and vanilla extract and mix. In a separate bowl, mix together the baking soda, baking powder,salt, and flour. Add the dry ingredients to the wet ingredients until the dough just comes together.
Depending on which size cookies you want to make, you can follow the sizing below:
Small: about 1 tbsp dough; Medium: about 2 tbsp dough,Large: 3-4 tbsp dough
Roll the dough into a ball and roll the ball into granulated sugar. Refrigerate the dough for 30 minutes. Bake at 355°F for 16-18 minutes for large and medium cookies and 14-16 minutes for small cookies.
Once the cookies have cooled, place 1-2 tbsp of jam filling on the bottom of 1 cookie to make a sandwhich.