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I love a PB&J sandwich and I love cookies. You, too? I combined the two for this sweet treat. And then I gave them a twist with marshmallow fluff, Fluffer Nutter Butters if you will. Get your peanut butter ready, you need to make these!
Peanut Butter Cookies (Makes 30 cookies or 15 sandwich cookies)
1 stick Earth Balance Vegan Butter
1/2 cup peanut butter, I use creamy natural
1/2 cup sugar
1/2 cup dark brown sugar
1 large egg
1 t. vanilla bean paste
1 1/2 cup of my favorite gluten-free flour blend
1/2 t. baking soda
1/2 t. baking powder
1/4 cup additional sugar (for rolling cookies in)
1/2 cup of your favorite jam (I use an all-fruit spread)
In bowl of stand mixer, beat peanut butter, Earth Balance, sugar and brown sugar until light and fluffy, a couple of minutes on medium. Add eggs and vanilla bean paste, mixing until well combined. With mixer on low, add in flour, baking soda and baking powder. Mix until combined.
Put your dough into the refrigerator for a couple of hours. I’ve put mine in the freezer when I’m in a real big hurry but the refrigerator is best.
Heat oven to 350 degrees. Line two baking sheets with Silpat or parchment paper.
Roll dough into 1″ balls. Roll in the extra 1/4 cup of sugar. Place on baking sheet and flatten a little bit with the back of a spoon. If you like the look of a traditional peanut butter cookie, you can use the tines of a fork to create a cross hatch pattern.
Bake for 8 to 10 minutes until edges are slightly browned. Let cool on the baking sheet for a few minutes then transfer to a cooling rack. I love this spatula from OXO for this job.
Once completely cool, pair up the cookies with a similar shape and size buddy. Spread a generous teaspoon of filling on one cookie, top with its mate.
Fluffer Nutter Butter Twist
If you like the combination of peanut butter and marshmallow fluff, you’ll love this!
Make one batch of this marshmallow fluff from 1FineCookie or buy the store bought kind if you must. I’ve mentioned numerous times, like here and here, how much I love the 1FineCookie fluff. I will never buy store bought fluff again, even though I like a convenience product now and again. This fluff is simply divine.
When you roll the dough into balls, roll it in sugar and flatten it slightly into a shape that reminds you of a circus peanut. It’s sort of a log shape that you squeeze together in the middle. Place on baking sheet and use a fork to create lines in the cookie. Bake as above.
After cooling, spread with the yummy fluff instead of using jam. So good!
A Tip For You:
This dough freezes really well. If you want to make just a few cookies, freeze the rest of the dough for another time. I like to keep a little cookie dough in the freezer for impromptu visits from friends. A quick sweet to share makes visits even more fun!
Now I AM hungry!
We could have a bake date sometime, Judy! It's challenging in our little households to make a small enough batch to not have enough to share. We could fix that by baking together sometime.
Yum!! Looks and sounds fabulous to me 🙂
Thanks!
Freezing the dough! Why don't I ever do that? So much more clever than eating the entire batch in two days, as I'm wont to do…
Hannah–I'm like you! While I love the idea of freezing the dough, it doesn't always make it to the freezer. And not like freezing it stops me either. 🙂
Thanks for sharing the recipe. Anything with peanut butter and jelly is great.
I agree! Thanks for dropping by.