PB&J Cookie Recipe
PB&J Cookies
Peanut butter Cookies with heaps of peanut butter cream frosting and raspberry jam!!
Background
A scrumptious take on the classic PB&J Sandwich. The cookie base has a soft, chewy middle with a perfectly crisp outer rim. The most perfect peanut butter flavor and it falls apart wonderfully with every bite. The extra fluffy peanut butter whipped frosting adds a creamy flavor to the outside crunch. The raspberry jam counteracts the sweetness with a fruity, bittersweet delicateness.
I can say that my favorite childhood snack was a gooey Uncrustable (Specifically the strawberry one). Seeing as they just came out with a raspberry jelly one I just had to curb that craving with a more advanced dessert version of the sandwich. Oh man does this recipe do that combination justice. I had to stop myself from eating the whole batch in one sitting!
What makes it unique
What sets my recipe apart from the others is that to make the frosting even fluffier and creamier is to add in Marshmallow fluff. I took inspiration from people I knew who love to put marshmallow fluff on their PB&J sandwiches to give it that sticky, chewy consistency.
What you will need:
Peanut Butter- I used smooth Jiffy brand peanut butter but any smooth peanut butter will do just avoid any crunchy peanut butters for a soft cookie.
Butter- Salted or unsalted will do just make sure to soften the butter either by leaving on the counter until easily spreadable or (what I prefer) nuking my cold butter in the microwave for about 15 seconds.
Brown Sugar- Light or dark brown will do I prefer light for a softer fluffier cookie or if you prefer a richer more dense cookie opt for the dark brown sugar.
Granulated Sugar- Regular granulated sugar is perfect if on a budget (like myself) opt for the great value brand granulated sugar from Walmart.
Egg- Any eggs will do just make sure to leave out for a bit so the eggs are room temperature (make sure to scoop out any egg shells that have fallen into the mixture!)
Vanilla- Just a teaspoon of pure vanilla extract is needed for the cookies and another for the frosting.
Flour- All-purpose flour is recommended for this recipe which I severely recommend for any cookie recipe for the least crumbly and most chewy cookies.
Baking Powder- Any brand baking powder will do just make sure not to mix up baking powder and baking soda measurements ( I have done that too many times to count).
Baking Soda- I recommend the Arm & Hammer brand.
Salt- Any regular salt will do but I prefer kosher sea salt as it balances the sweetness of the cookies wonderfully.
Cream Cheese- I usually prefer whipped cream cheese for my frosting as it is easier and faster to mix but regular block cream cheese will do the trick (just be prepared for hefty whisking if you are mixing without a stand mixer).
Powdered Sugar- Any brand of your trusty confectioners sugar will do.
Marshmallow Fluff- Fluff or creme will suffice.
Raspberry Jam- Any brand will suffice I prefer Smuker’s Raspberry Jelly in a jar just because it is my favorite but any other will do (If you’re feeling really fancy you can whip up your own raspberry jam from scratch!)
Q&A about these cookies:
How long do these cookies take to make?
Total time I would say about an hour including prep, cook, cool, and assembly time.
Can I store these cookies in the fridge/freezer?
Of course! I personally prefer my cookies chilled in the fridge. When storing in the freezer make sure to leave them at room temp for at least an hour before serving.
How many cookies does this recipe yield? Can I make smaller cookies?
This recipe makes 8 sandwiches when using a large cookie scooper (3 tbsp). Of course you can! To make about 16 small sandwiches use a small cookie scooper and bake them for about 8 minutes or until golden brown on the bottom.
Recipe
Prep time: 15 min Cook time: 11 min
Cool time: 20 min
Servings: 12
Peanut Butter Cookies
Instructions
Attach your stand mixer with beater attachment and cream 1/2 cup of butter, 1/2 cup of peanut butter, 1/2 cup of brown sugar, and 1/4 cup of granulates sugar. Once smooth add in 1 egg and 1/2 teaspoon of vanilla until fully combined.
Slowly mix in 1 and 1/2 cup of flour, 1/2 teaspoon of baking powder, 1/2 teaspoon of baking soda, and 1/4 teaspoon of salt until the dry ingredients are mixed in.
Obtain a large cookie scooper (3 tbsp) and scoop out 12 equally sized cookie dough balls. Roll the balls in your hand with a bit of sugar to shape them and then place on a prepared baking sheet.
Bake the 12 cookies in the oven at 350F for 11 minutes or until golden brown on the bottom.
Let the cookies cool for about 20 minutes (see notes)
To make the frosting cream 3 tbsp of butter, 3 ounces of cream cheese, and 1/4 cup of peanut butter in a stand mixer.
Mix until smooth then add in 3/4 cup of powdered sugar and 1 tsp of vanilla until light and fluffy.
(Optional) For extra fluff and creaminess hand mix in 4 ounces of marshmallow fluff slowly folding in the fluff into the frosting.
After cookies have fully cooled scoop a dollop of frosting onto the cookie, smooth out, add a small dollop of raspberry jelly, smooth out, then top it with another cookie. Repeat the process with all cookies.
Allow cookies to chill before serving.
1/2 cup of smooth Peanut Butter
1/2 cup of softened unsalted butter
1/2 cup of light brown sugar
1/4 cup of granulated white sugar
1 large egg at room temperature
1/2 teaspoon pure vanilla extract
1 and 1/2 cup of all purpose flour
1/2 teaspoon of baking powder
1/2 teaspoon of baking soda
1/4 teaspoon of salt
1/2 cup of sugar for rolling and coating dough
Peanut Butter frosting
3 tablespoon of softened unsalted butter
3 ounces of cream cheese
1/4 cup of smooth peanut butter
3/4 cup of powdered sugar
1 teaspoon of pure vanilla extract
4 ounces of Marshmallow fluff
Toppings
1/3 cup of raspberry jelly
Notes:
*Let cool on a wire rack for 20-30 minutes or I prefer letting them cool for 5 mins then placing in the fridge to cool completely for another 5-10 min.
