This peanut butter and jelly sammie is like the good old-fashioned lunchtime favorite. It’s double the goodness; be sure to use your favorite jam.
Position the racks in the middle and lower third of the oven and
In a large mixing bowl, whisk together the flour, baking soda, and salt. Set aside.
In the bowl of a stand mixer fitted with the paddle attachment (or in a large mixing bowl, using a handheld mixer), cream together the butter, both sugars, and peanut butter on medium speed for 3 to 5 minutes, until light and fluffy. Add the egg and vanilla and beat for 1 to 2 minutes, until fluffy.
Add the dry ingredients in thirds, beating until just combined. Finish mixing by hand.
Use a small ice cream scoop to form the cookies, about
To make the sammies: Put a dollop of jam (about
The cookies can be stored in an airtight container at room temperature for up to 3 days.
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