Peanut Butter and Jelly Sandwich Cookies

Recipe by Crisco Recipes
READY IN: 55mins
SERVES: 48
UNITS: US

INGREDIENTS

Nutrition
  • 12
    cup Smucker's® Creamy Natural Peanut Butter, stirred
  • 12
    cup packed light brown sugar
  • 13
  • 14
    cup honey
  • 1
    large egg
  • 2
    cups flour
  • 14
    teaspoon salt
  • 1 12
    teaspoons baking powder
  • 1 12
    cups Smucker's® Strawberry Jelly or 1 1/2 cups Smucker's® Concord Grape Jelly
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DIRECTIONS

  • MIX peanut butter, brown sugar, butter, honey and egg in large bowl. In a separate bowl, whisk together flour, salt and baking powder; add to the peanut butter mixture and mix well. Divide the dough into 4 equal portions. Wrap each portion in plastic wrap or waxed paper and refrigerate 2 hours or overnight.
  • REMOVE portions from refrigerator and place each portion between 2 sheets of plastic wrap or waxed paper. Roll each portion into a “sheet” about 1/8-inch thick (refrigerate dough again if it becomes too soft to handle).
  • HEAT oven to 350ºF. Using a drinking glass or cookie cutter, cut the dough into circles. Using a smaller drinking glass or cookie cutter, cut smaller circles or “windows” in the center of half of the circles. Transfer cookies to a nonstick baking sheet, leaving 1/2 inch between them.
  • BAKE all cookies 5 to 6 minutes or just until they begin to brown. Using a spatula, transfer the cookies to a cooling rack. When cookies have cooled, spread the jelly on the plain cookies and top with the “window” cookies.
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