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PB&J Cookies Recipe – Recipe by Rachel Jugai

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SERVING SIZE:

15-20 cookies

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PREP TIME:

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COOK TIME:

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TOTAL TIME:

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MADE WITH:

Classic Peanut Butter

INGREDIENTS

  • 1/4 cup unsalted butter, softened
  • 1/4 cup JUSTIN’S® Classic Peanut Butter
  • 1/4 cup brown sugar, packed
  • 1/4 cup granulated sugar
  • 1 large egg
  • 1 tsp vanilla extract
  • 1 2/3 cups + 2 1/2 tbsp all-purpose flour
  • 1/4 tsp baking soda
  • 1/4 tsp baking powder
  • ¼ tsp salt
  • Strawberry jam

DIRECTIONS

  1. In a large bowl, add butter and peanut butter. Using a hand whisk, whisk until smooth and combined. Add sugars and mix again. Add the egg and vanilla extract, mix well.
  2. Add the baking soda, baking powder and salt to the wet mixture. Mix again. Add the flour and fold everything with a rubber spatula. The dough should start to come together. Feel free to use your hands.
  3. Lay the dough out onto plastic wrap, fold and form the dough into a flat disc. Place in the fridge for at least one hour.
  4. Remove dough from the fridge and separate the dough into 4 smaller chunks. Between two pieces of plastic wrap, using a rolling pin, roll out each section of dough until it is about 5 inches wide and 10 inches long. Spoon or pipe about 1 1/2 tbsp of jam. Then fold up one side of the dough, then the other and place
    seam side down. Wrap again in plastic wrap and place in the fridge while you preheat your oven. Repeat this step for the other three chunks of dough.
  5. Preheat oven to 350F. Once chilled, remove the dough from the fridge and cut each log into smaller pieces. Each piece should be about 1 1/2 inches. You should get about 15-20 cookies.
  6. Place cookies on a baking sheet lined with parchment paper (about 2 inches apart). Bake until slightly golden brown, about 12-13 minutes. Cool and enjoy!

This Recipe Serves 15-20 cookies

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INGREDIENTS
  • 1/4 cup unsalted butter, softened
  • 1/4 cup JUSTIN’S® Classic Peanut Butter
  • 1/4 cup brown sugar, packed
  • 1/4 cup granulated sugar
  • 1 large egg
  • 1 tsp vanilla extract
  • 1 2/3 cups + 2 1/2 tbsp all-purpose flour
  • 1/4 tsp baking soda
  • 1/4 tsp baking powder
  • ¼ tsp salt
  • Strawberry jam
DIRECTIONS
  1. In a large bowl, add butter and peanut butter. Using a hand whisk, whisk until smooth and combined. Add sugars and mix again. Add the egg and vanilla extract, mix well.
  2. Add the baking soda, baking powder and salt to the wet mixture. Mix again. Add the flour and fold everything with a rubber spatula. The dough should start to come together. Feel free to use your hands.
  3. Lay the dough out onto plastic wrap, fold and form the dough into a flat disc. Place in the fridge for at least one hour.
  4. Remove dough from the fridge and separate the dough into 4 smaller chunks. Between two pieces of plastic wrap, using a rolling pin, roll out each section of dough until it is about 5 inches wide and 10 inches long. Spoon or pipe about 1 1/2 tbsp of jam. Then fold up one side of the dough, then the other and place
    seam side down. Wrap again in plastic wrap and place in the fridge while you preheat your oven. Repeat this step for the other three chunks of dough.
  5. Preheat oven to 350F. Once chilled, remove the dough from the fridge and cut each log into smaller pieces. Each piece should be about 1 1/2 inches. You should get about 15-20 cookies.
  6. Place cookies on a baking sheet lined with parchment paper (about 2 inches apart). Bake until slightly golden brown, about 12-13 minutes. Cool and enjoy!

This Recipe Serves 15-20 cookies

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