Revisit the flavors of your childhood, the ultimate flavor combination – peanut butter and jelly – now sandwiched in between two cookies! Sourdough Peanut Butter and Jelly Sandwich Cookies take two chewy sourdough peanut butter cookies and sandwich them together with even more creamy peanut butter and fruity jelly. It’s simple and delicious!
Introducing a delightful twist on a classic childhood favorite -Sourdough Peanut Butter and Jelly Sandwich Cookies! This nostalgic treat is sure to transport you back to simpler times.
Imagine the joy of biting into these cookies, reminiscent of your favorite childhood sandwich. But instead of two slices of bread, why not replace them with delicious Sourdough Peanut Butter Cookies?
With crispy edges that give way to chewy centers bursting with peanut butter goodness, these cookies are a delightful indulgence for any age. Then, spread a thick layer of even more peanut butter and your favorite jam or jelly to create the ultimate flavor experience!
The recipe brings back memories of lazy afternoons and carefree lunch breaks, offering a delicious fusion of past and present.
Get ready to experience the irresistible combination of nostalgia and flavor through these delicious Sourdough Peanut Butter and Jelly Sandwich Cookies!
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Why You’ll Love This Recipe:
Easy
This easy recipe comes together quickly with the help of a stand or hand mixer, plus no extra chill time is needed!
Nostalgic
The favorite sandwich of your childhood, now with a fun twist! Buttery peanut butter cookies filled with sticky, sweet jelly to create chewy and fruity jelly sandwiches.
Great Use of Sourdough Discard
If you’re like me, I’m always looking for new and delicious ways to use up my sourdough discard. This recipe is perfect because it is simple to make and absolutely delicious!
Ingredients
Flour – I used all-purpose flour for this recipe.
Baking Soda – Be sure to check the freshness of your leavener. Your cookies will not rise properly if they are expired. When mixed with vinegar, the baking soda should bubble and fizz.
Salt – Any unrefined salt will do, but my favorite is Redmond’s Unrefined Salt for some extra minerals!
Unsalted Butter – For easy mixing, be sure to use room temperature butter.
Light Brown Sugar- I love the caramel undertones the brown sugar gives to these Sourdough Peanut Butter and Jelly Sandwich Cookies. You can split the sugar in half with granulated sugar, as well.
Sourdough Starter Discard – I prefer to use sourdough discard that is no older than a week old for sweet treats like these sourdough cookies. Active sourdough starter or discard can be used.
Peanut Butter – I prefer creamy peanut butter, but crunchy peanut butter can be used instead for some extra crunch and texture!
Egg – Adds moisture to the cookie dough and binds everything together.
Vanilla Extract – For the best flavor, I recommend using pure vanilla extract over imitation.
White Sugar – Use granulated sugar for rolling these chewy peanut butter cookies before baking.
Jam – Choose your favorite jelly or jam to create these delicious cookie sandwiches. Some favorites included – classic grape jelly, strawberry jelly, raspberry jam, or strawberry jam.
Supplies
Stand Mixer or Electric Mixer
Cookie Scoop
Cooling Rack
How to Make Sourdough Peanut Butter and Jelly Sandwich Cookies
Preheat the oven to 350 degrees F—line two baking cookie sheets with parchment paper. Set aside.
In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
In a bowl of a stand mixer with a paddle attachment, cream together the butter and brown sugar, for about 2 minutes, at medium speed. Add the peanut butter, sourdough discard, egg, and vanilla extract and mix on low speed until combined.
Add the dry ingredients to the wet ingredients in increments of three. Mix until the flour mixture is just combined. It will be a soft dough, but shouldn’t be sticky. If so, add 1/4 cup of flour, if needed.
With a cookie scoop or tablespoon, scoop dough, about 2 Tablespoons worth, and roll it into a smooth dough ball. Roll the small balls in granulated sugar and place 2 inches apart on the cookie sheet. Using a fork, gently indent the top of the cookie with the fork prongs. Then rotate the cookie 90 degrees and indent again to create a crisis cross pattern.
Bake the cookies for 10-12 minutes, or until the edges are just turning golden brown. Leave the cookies on the hot baking sheet for 10 minutes and then carefully move them to a wire rack to cool completely.
Repeat with the remaining dough.
When ready to serve, spread a layer of peanut butter on the bottom of one cookie and your favorite jam or jelly on the bottom of another Sourdough Peanut Butter Cookie. Push together to create a delicious Sourdough Peanut Butter and Jelly Sandwich Cookie, serve with a cold glass of milk, and enjoy!
Variations
Looking to step up these Sourdough Peanut Butter and Jelly Cookie Sandwiches? Here are a few fun suggestions you can try!
Additions: Add some mini chocolate chips for a delicious chocolate addition! Or if you are craving even more delicious peanut butter flavor, try adding peanut butter chips for some extra texture!
Peanut Butter – Try making these delicious cookies with different types of peanut butter, such as chunky peanut butter or seed butter!
Filling – If jelly or jam isn’t your thing, why not try filling these delicious sandwich cookies with a fluffy peanut butter buttercream?
How to Store
Sourdough Peanut Butter and Jelly Sandwich Cookies can be stored for 7 days in an airtight container. Store the cookies plain and spread with peanut butter and jam just before serving.
FAQs:
Why do Sourdough Peanut Butter Cookies have fork marks?
This cookie dough tends to be more dense than typical cookie dough. Pressing the tops with a fork helps ensure even baking for the perfect cookies.
Can you use different types of peanut butter in this Sourdough Peanut Butter Cookie recipe?
Absolutely! Classic peanut butter can be substituted for others like crunchy peanut butter or natural seed butter, just be sure to thoroughly mix any natural butters so the oil is no longer separated.
Happy baking!
More Recipes Like This:
Sourdough Chocolate Chip Skillet Cookie
Chewy Sourdough Oatmeal Butterscotch Cookies
Sourdough Peanut Butter and Jelly Sandwich Cookies
Revisit the flavors of your childhood, the ultimate flavor combination - peanut butter and jelly - now sandwiched in between two cookies! Sourdough Peanut Butter and Jelly Sandwich Cookies take two chewy sourdough peanut butter cookies and sandwich them together with even more creamy peanut butter and fruity jelly. It's simple and delicious!
Ingredients
- 1 1/2 cups all-purpose flour (210g)
- 1 teaspoon baking soda (5g)
- 1/4 teaspoon salt (2g)
- 1/2 cup unsalted butter, softened (1 stick)
- 1 cup light brown sugar (200g)
- 1 cup peanut butter (250g)
- 1/3 cup sourdough discard (100g)
- 1 egg
- 1 teaspoon vanilla extract (4g)
- 1/2 cup white sugar, for rolling
- Peanut Butter & Jelly for center
Instructions
1. Preheat the oven to 350 degrees F—line two baking cookie sheets with parchment paper. Set aside.
2. In a medium bowl, whisk together 1 1/2 c (210g) flour, 1 tsp (5g) baking soda, and 1/4 tsp (2g) salt. Set aside.
3. In a bowl of a stand mixer with a paddle attachment, cream together 1 stick of butter and 1 c (200g) light brown sugar, for about 2 minutes, at medium speed. Add 1 c (250g) peanut butter, 1/3 c (100g) sourdough discard, 1 egg, and 1 tsp (4g) vanilla extract and mix on low speed until combined.
4. Add the dry ingredients to the wet ingredients in increments of three. Mix until the flour mixture is just combined. It will be a soft dough, but shouldn't be sticky. If so, add 1/4 cup (35g) of flour, if needed.
5. With a cookie scoop or tablespoon, scoop dough, about 2 Tablespoons worth, and roll it into a smooth dough ball. Roll the small balls in 1/2 c granulated sugar and place them 2 inches apart on the cookie sheet. Using a fork, gently indent the top of the cookie with the fork prongs. Rotate the cookie 90 degrees and indent again to create a crisis cross pattern.
6. Bake the cookies for 10-12 minutes, or until the edges are just turning golden brown. Leave the cookies on the hot baking sheet for 10 minutes and then carefully move them to a wire rack to cool completely.
7. Repeat with the remaining dough.
8. When ready to serve, spread a layer of peanut butter on the bottom of one cookie and your favorite jam or jelly on the bottom of another Sourdough Peanut Butter Cookie. Push together to create a delicious Sourdough Peanut Butter and Jelly Sandwich Cookie, serve with a cold glass of milk, and enjoy!
Notes
Variations
Looking to step up these Sourdough Peanut Butter and Jelly Cookie Sandwiches? Here are a few fun suggestions you can try!
Additions:
Mix-ins - Add some mini chocolate chips for a delicious chocolate addition! Or if you are craving even more delicious peanut butter flavor, try adding peanut butter chips for some extra texture!
Peanut Butter - Try making these delicious cookies with different types of peanut butter, such as chunky peanut butter or seed butter!
Filling - If jelly or jam isn't your thing, why not try filling these delicious sandwich cookies with a fluffy peanut butter buttercream?
How to Store
Sourdough Peanut Butter and Jelly Sandwich Cookies can be stored for 7 days in an airtight container. Store the cookies plain and spread with peanut butter and jam just before serving.
FAQs:
Why do Sourdough Peanut Butter Cookies have fork marks?
This cookie dough tends to be more dense than typical cookie dough. Pressing the tops with a fork helps ensure even baking for the perfect cookies.
Can you use different types of peanut butter in this Sourdough Peanut Butter Cookie recipe?
Absolutely! Classic peanut butter can be substituted for others like crunchy peanut butter or natural seed butter, just be sure to thoroughly mix any natural butters so the oil is no longer separated.
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