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PB&J Sandwich Cookies
1/2 (1 stick) cup unsalted butter, at room temperature
2/3 cup light brown sugar, packed
1/3 cup sugar
1 each egg
1 tsp. vanilla extract
2 cups all-purpose flour
1/2 tsp. baking soda
1/4 tsp. salt
2 Tbsp. Hannaford Baking Cocoa
2 Tbsp. confectioners` sugar
3 tablespoons milk, divided
2/3 cup Nature's Place creamy peanut butter
1/3 cup Confectioners` sugar
1/2 tsp. vanilla
2 Tbsp. Nature's Place Organic Honey
1/3 to 1/2 cup Inspirations Raspberry Peach Fruit Spread
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PB&J Sandwich Cookies

PB&J Sandwich Cookies

PB&J Sandwich Cookies
  • Servings:Yields 2 dozen cookies (12 servings)
  • Prep Time:40 minutes
  • Cook Time:15 minutes
1. Prepare the cookies. In a large bowl, use an electric mixer on medium speedto cream butter, brown sugar, and sugar until well blended. Add egg and vanilla extract; beat well.
2. In a separate bowl, stir together flour, baking soda, and salt. Gradually blend dry ingredients into butter mixture until just combined. Dough will be very stiff. Divide dough into two equal-size balls.
3. Mix cocoa and 2 Tbsp. confectioners' sugar together in small bowl. Measure 2 (12-inch) sheets of wax paper. Form each ball of dough into an 8-inch log andplace a log on each sheet. Using a pastry brush, lightly coat each log with 1 Tbsp. milk. Sprinkle half the cocoa mixture on each sheet and roll each log firmly in mixture until evenly coated. Roll up each log in wax paper and refrigerate at least 1 hour or overnight.
4. When ready to bake, preheat oven to 375 degrees F. Use a sharp knife to slice logs into 1/4 inch slices and arrange on an ungreased baking sheet 1 inch apart. Bake for 8 to 10 minutes until cookies are just firm. Remove immediately to cooling rack.
5. While cookies cool, make the filling. Blend peanut butter, 1/3 cup confectioners' sugar, 1/2 tsp. vanilla, and honey in small bowl with an electric mixer on medium speed. Add 2 Tbsp. milk slowly until mixture is smooth.
6. Arrange cooled cookies flat side up and spread half of them with 3?4 to 1 tsp. of the peanut butter filling (you might have extra filling). Spread remaining cookies with 1/2 to 3/4 tsp. fruit spread. Gently push cookies together to make sandwiches. Store in an airtight container with wax paper between layers.
Source: Fresh Magazine March,April 2010