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Lately I have been craving my whole grain bread toasted with some nice peanut butter or almond butter on it for breakfast or after a workout. Sometimes I just get stuck in a little grove and I eat the same thing over and over again for a while. Well my toast wasn't cutting it for me anymore haha so I moved on to a little dessert. I decided to turn my favorite little pick-me-up snack into a delicious sandwich cookie! Peanut butter cookies with jam frosting spread in between....yum!
Prep time: 20 minutes
Cook time: 8 minutes
Yields: 10 sandwich cookies
Ingredients:
1/4 cup unsalted butter (half a stick)
1/4 cup coconut oil
1 & 1/4 cup brown sugar
3 tbsp. milk
1 tbsp. vanilla extract
3/4 cup peanut butter
1 egg
1 & 3/4 cups whole wheat flour
1/2 tsp. salt
3 tsp. baking powder
Instructions:
1. In a bowl combine the unsalted butter, coconut oil, brown sugar, milk, and vanilla extract. Mix on medium until the butter and coconut oil is blended and there are no large pieces.
2. Next add the egg and peanut butter. Mix well.
3. In a separate bowl combine the flour, salt, and baking powder. Shift until the ingredients are blended.
4. Slowly add the flour mixture to the peanut butter mixture and again blend until there is no dry flour and the mixture is smooth.
5. I always love to chill my cookie dough for at least 30-60 minutes so feel free to do so as well. During that time I made the jelly mixture to go in-between the cookies when they are done. But to save space on this post I will tell you how to finish the cookies right now...
6. After the dough has chilled preheat your oven to 375 degrees.
7. Scoop the dough into balls and place on a non-stick cookie sheet. Then flatten the balls with the back of a spoon.
8. Then do the criss-cross thing we always seem to do with peanut butter cookies...and not any other type of cookie....who even thought to do this anyways?! haha but it looks good so do it!
9. Bake at 375 degrees for 7-9 minutes (mine were perfect right at 8 minutes)
Now with the delicious jam frosting to go in the middle of two of these amazing cookies!
Prep time: 5 minutes
Yields: about 2 cups
Ingredients:
10.6 oz. container of cool whip
1/2 cup of jam or jelly (you choose the flavor!)
Instructions:
1. Combine both ingredients in a bowl and mix well!
Place a nice amount of the jam mixture in between two cookies and enjoy :)
(Note: since the frosting was made up of cool whip, I kept my cookies in the fridge on a plate with just plastic wrap over the top. They stayed soft, fresh, and lasted a week and a half! Now I know some of you are thinking that cookies in your house never even make it through a day but it's just me and my husband and we don't eat dessert everyday.)
