PB & J Sandwich Cookies

Thank you I Heart Eating

1/2 c. (8 T.) butter, at room temperature

1/2 c. creamy peanut butter

1 c. brown sugar

1/3 c. granulated sugar

2 large eggs, at room temperature

1 T. vanilla extract

3 c. all-purpose flour

1 T. cornstarch

1 ½ tsp. baking soda

1 tsp. kosher salt

Jelly

• Line cookie sheet with a silicone baking mat or parchment paper.
• Beat together the butter, peanut butter, and sugars until fluffy well-combined
• Beat in eggs one at a times
• Stir in vanilla 
• In a separate medium bowl, whisk together the flour, cornstarch, baking soda, and salt.
• Stir in flour mixture until just incorporated.
• Cover and refrigerate dough at least 3 hours (up to 24 hours).
• Toward the end of the chilling time, preheat oven to 350 F.
• Using a small cookie scoop, drop scoops of dough (1 tablespoons each) onto prepared cookie.
• Bake for 7-8 minutes, or until edges are just beginning to turn light brown.
• Remove, and let cool for 5-10 minutes on the cookie sheet.
• Transfer to wire rack to finish cooling.
• Once cookies have cooled to about room temperature, turn half of them flat side up.
• Top flat side with a little dollop of jelly (about 1 teaspoon, but you can use as much or as little as you like).
• Add other cookie to make a pb&j cookie sandwich.