Make "back to school" time even sweeter this year with our Peanut Butter and Jelly Sandwich Cookies! This sweet variation on the traditional lunch-time standby, is a sure way to get kids excited about their first day back at school this year. These pb&j cookies are so simple to make, and the nostalgic taste makes them even more fun to eat. With the jelly baked right into the cookie, this fun twist on the classic thumbprint cookie really makes a statement with its "slice of bread" shape.
Peanut Butter Cookie Dough
Strawberry or Grape Jelly
Preheat oven and prepare peanut butter cookie dough as directed (homemade or store bought are both fine to use).
If your child has a peanut allergy, you can customize your cookies to fit their dietary needs by substituting sugar cookie dough for peanut butter cookie dough, and still achieve the whimsical look of these little sandwich cookies.
Even spread some cream cheese under the jelly, or any combination your little munchkins desire.
Chill dough in the refrigerator until firm enough to mold into the "slice of bread" shape.
Place tablespoons full of dough onto cookie sheet, about 1-2 inches apart.
Using your fingers, press ball of dough into a flattened square shape.
Proceed to create the shape of a slice of bread. Using your thumb, press down to create an indention in the center of each cookie.
Spoon about 1/2-1 teaspoon of jelly into the indented area of each cookie, leaving a "crust" as a border around the perimeter. Bake as directed, or until cookies are set.
Remove from oven and place on a wire rack to cool.
If cookies have spread too much and have lost their shape during baking, you can press the sides of the cookie back into place with the edge of a knife or flat utensil.
Make sure you do this while the cookies are hot, right out of the oven, before they have a chance to set and harden.
These inventive Peanut Butter and Jelly Sandwich Cookies call for X Winery 2009 Carneros Pinto Noir’s velvety texture.