Peanut Butter and Jelly Sandwich Cookies are made by spreading a creamy strawberry buttercream frosting between two soft and chewy peanut butter cookies. Your favorite childhood sandwich in the form of a dessert that everyone loves!
Line two baking sheets with parchment paper or silicone baking mats.
Whisk flour, baking soda and salt together in a mixing bowl.
In a separate bowl, beat butter, shortening, granulated sugar and brown sugar on low until light and creamy (about 3 minutes).
Add in the peanut butter and egg and mix for another 2-3 minutes.
Adding the flour mixture a little at a time, beat on low until just combined, scraping down the sides and bottom of the bowl as needed.
SHAPE THE COOKIES
Use a cookie scoop (2 tablespoon size) to scoop out the dough and then roll it into balls. You should be able to make 18 balls of dough.
Place half of the cookie dough balls on each baking sheet.
Using the back of a fork, make crisscross patterns on the tops of each cookie, pressing down gently. Try your best to press them all down to the same thickness.
BAKE AND COOL THE PEANUT BUTTER COOKIES
Bake 8-10 min or until the bottom edges are set and just barely starting to brown. They will still be very soft.
Allow the cookies to cool for 5 minutes on the baking sheet, then transfer them to a wire rack until fully cooled.
MAKE THE STRAWBERRY FROSTING
While the cookies are cooling, make the strawberry frosting:
Beat butter and sugar until light and creamy. This should take about 3-4 minutes.
Mix in the jam and stir just until combined.
ASSEMBLE THE COOKIE SANDWICHES
When the cookies are cool, pipe the frosting onto half the cookies and top with the other half of the cookies. You can also just use a knife to spread it.
Serve cookie sandwiches. If you are not planning to serve/eat them within an hour or two, store the cookies and frosting separately. The cookies can be kept in an airtight container at room temperature, but the frosting should be stored in the refrigerator until ready.