Forget your peanut butter and jelly sandwich and try this version of peanut butter cookies. They are crispy and tender inside and will melt in your mouth and jelly filling sandwiched in between puts them over the top.
12-14 small cookies
½ stick soft unsalted butter
¼ cup sugar
2 table spoons natural peanut butter at room temp
1 room temp egg
¼ cup all-purpose unbleached flour
¼ teaspoon salt
1 teaspoon vanilla extract
For filling: 2-3 table spoons Concord grape jelly
No nutrition information available
1. With a mixer beat butter with sugar on medium high speed until light and fluffy. Add in egg and beat until combined. Then add soft peanut butter and beat for a minute until mixture is smooth. Add vanilla. Then sift flour and salt to the mixture and beat thoroughly until combined, for about 2 minutes.
2. Preheat the oven to 375 degrees. Fill up pastry bag with the batter and with a star tip attachment pipe out small 1 inch cookies onto ungreased cookie sheet. Bake for 8-10 minutes until the edges are lightly golden brown. Cool on a rack completely. To make sandwich cookies, put one cookie upside down, smear some jelly over it, then top with another cookie and press.