These Peanut Butter & Jelly Cookie Sandwiches are a fun and
healthy twist on the classic PB&J sandwich that your kids will go
crazy over! They make for such a great breakfast, lunch or after school
snack.
Ingredients
Cookies:
- 1 cup The Bee’s Knees® peanut butter
- ½ cup honey
- 1 large egg
- 3 cups old-fashioned oatmeal
- 1 teaspoon baking soda
Filling:
- ⅓ cup The Bee’s Knees® peanut butter
- ⅓ cup Crofter’s Organic Seedless Blackberry or Raspberry Premium Spread
Instructions
- Preheat oven to 350°F. Line two baking sheets with parchment paper and set aside.
- In
the bowl of an electric mixer fitted with the paddle attachment, beat 1
cup peanut butter with ½ cup honey until smooth. Beat in the egg until
well combined. Add the oatmeal and baking soda and beat on low speed
until just combined. - Using a ½ ounce cookie scoop, drop heaping
one-tablespoon sized portions of dough a few inches apart on the
prepared baking sheets. Flatten the top of each scoop of dough with the
top of your hand. - Bake cookies for 7-8 minutes or until they are
set and just start to crack a bit on top. Let cool on cookie sheets for
a few minutes before transferring to a wire rack to cool completely. - Once
cookies have cooled completely, turn them all over and spread the
bottoms of half with a little over a teaspoon of peanut butter and the
bottoms of the other halves with a little over a teaspoon of fruit
spread. Place the cookies with fruit spread on them upside down onto the
peanut butter of the other cookies to create a peanut butter and jelly
cookie sandwich.