These bring me back to spending afternoons munching on pb&j crackers my mom would make for me as a kid. (How much do you love my fabulous, metalic & neon puffy 90's jacket?! ;) )
PB & J Cookies
- peanut butter cookie dough (or sugar cookie dough)
- seedless jelly (grape or strawberry)
Directions
Preheat oven and prepare peanut butter cookie dough* as directed (homemade or store bought are both fine to use). 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.
*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.
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.
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.
