Chef’s note: These itty bitty cookie sandwiches are sweet and small. This recipe makes about 80 individual cookies (40 cookie sandwiches), so make them for a crowd. They store well in a container for a few days.
Click here if you want to learn how to make your own strawberry jam! Click here for a spin on the classic PB&J sandwich, and here for another PB&J inspired recipe.
Ingredients:
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8 tablespoons (1 stick) of softened butter
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½ cup of creamy peanut butter
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¼ cup of vegetable shortening
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1 cup of packed light brown sugar
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1 egg
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1 teaspoon of vanilla extract
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1 ⅔ cups of all purpose flour
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1 teaspoon of baking soda
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½ teaspoon of baking powder
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1 cup of M&Ms
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½ cup of finely chopped peanuts
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grape or strawberry jelly, to serve (optional)
Preheat oven to 350F. Grease baking sheets.
In a large mixing bowl, cream butter, peanut butter, shortening, and brown sugar together until light and fluffy. Beat in the egg and vanilla.
In a separate bowl, whisk together the flour, baking soda, and baking powder. Beat into the creamed butter mixture.
Stir in M&Ms and chopped nuts.
Drop by heaping teaspoonfuls onto prepared baking sheets.
Bake for 8 to 10 minutes, or until light golden brown. Let cool for 5 minutes on sheet, then move cookies to a cooling rack to cool completely.
Before serving, spread jelly onto one cookie then sandwich it with another, if you wish.
All photos by Lauren Quinn
