What a great idea—a peanut butter and jelly sandwich disguised as a cookie! The imagination of other people always astounds me! This recipe successfully turns the traditional peanut butter and jelly sandwich into a delicious dessert or snack for anytime of the day. They are insanely good.

The top and bottom of the cookie are made with five ingredients, yes just five, so there is no excuse for not making them. And I bet you have all the ingredients right there in your pantry. The middle of the cookie is filled with a delightful peanut butter and jelly mix, turning a basic dessert into a decadent, luscious treat. When you bite into this cookie, the happiness you will feel will be infectious. Don’t think for minute you can eat just one!

Are you drooling yet? You should be, because these cookies are beyond description. Fabulous, amazing and incredible are just a few words that come to mind. But don’t just take my word for it; try it yourself. They are quick and easy to prepare. Put your aprons on and make these cookies–you and your family will be so grateful that you did!

This recipe is courtesy of Food52, Baking and will make 12 to 14 cookies that will make any person’s day joyful. 

Ingredients for Peanut Butter and Jelly Sandwich Cookies

1 cup peanut butter, plus more for filling the cookies
1 cup brown sugar
1 egg
1 tsp. baking soda
1 tsp. vanilla extract
Granulated sugar for shaping cookies
About 1/4 cup jelly or jam, for filling the cookies

Preheat oven to 350°F.

Line two large baking sheets with parchment paper.

Combine the peanut butter, brown sugar, egg baking soda, and vanilla in a large bowl and stir well. (I used my standing mixer for this)

Scoop out teaspoons full of the dough and put them on the lined baking sheets, spacing them 2 inches apart to allow for spreading.

Using a fork dipped in granulated sugar, gently press the cookies down.

Rotate the fork and press again to make the classic peanut butter crosshatch pattern.

The dough is quite sticky, so keep sugaring the fork to prevent sticking.

Bake for about 12 minutes, until the cookies are soft with light colored tops but the edges are set and beginning to brown.

Let cool for a couple of minutes, then transfer to a wire rack and let cool completely.

Turn half of the cookies over and spread the flat side of each with a thin layer of peanut butter, then a teaspoonful of jam, spreading it almost to the edges of the cookies.

Top with remaining cookies.

(For longer storage, keep the cookies in an airtight container for up to 3 to 4 days, then spread them with peanut butter and jelly right before serving.)

It’s that simple!

Happy Valentine’s Day!