Flourless Peanut Butter and Jelly Sandwich Cookies

 

These cookies are all about that creamy, unsweetened, salted peanut butter flavor that makes them irresistible. They're rich and dense, and don't spread much, so you can gently press them down before or after baking – your call, it won't change how amazing they taste!

When these cookies are fresh out of the oven, they'll be a bit crumbly and almost gooey in the middle. But fear not, once they cool down, they'll set perfectly and hold their shape like a dream. If you didn't press them before baking, give them a gentle squish with a glass or measuring cup while they're still warm. Let them cool on a wire rack until they're not warm anymore.

Now, onto the fun part – assembling these goodies! You can sandwich them with buttercream and raspberry jam for an extra burst of flavor. Or, if you prefer, pipe a ring of buttercream on the outer edge of the cookie and fill the center with jam. This helps keep the jam in place, especially if you're planning to serve them at room temperature.

Ingredients:

For the Raspberry Jam:

6 ounces fresh raspberries (about 1 ½ cups)

⅓ cup granulated sugar

1 tablespoon cornstarch

1 tablespoon fresh lemon juice

For the Flourless Peanut Butter Cookies:

1 ¼ cups creamy unsweetened peanut butter

1 cup granulated sugar

1 large egg + 1 large egg yolk

½ teaspoon baking soda

½ teaspoon pure vanilla extract

For the Peanut Butter Buttercream:

½ cup salted butter, softened

1 cup powdered sugar (sifted if lumpy)

2 tablespoons creamy unsweetened peanut butter

1-2 tablespoons heavy cream

Peanuts for garnish (optional)

Instructions:

For the Raspberry Jam:

In a medium saucepan over medium heat, combine raspberries, sugar, cornstarch, and lemon juice. Mash until smooth, then cook until thickened and bubbly, about 2 minutes. Let it cool.

For the Flourless Cookies:

Preheat your oven to 350°F. In a medium bowl, mix peanut butter, sugar, vanilla, and baking soda until combined. Add the egg and egg yolk, mix until fully incorporated.

Scoop out dough balls using a 2-tablespoon cookie scoop, roll them in additional sugar, and place on a baking sheet. Flatten them slightly with a fork or potato masher. Bake for 7-9 minutes, then cool on a rack.

For the Peanut Butter Buttercream:

Mix all ingredients until smooth and creamy.

Spread frosting on a cooled cookie, add jam, and top with another cookie. Repeat for all cookies.

Store in an airtight container in the refrigerator for up to four days. Enjoy!

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