#cookiecombo

These Peanut Butter and Jelly Sandwich Cookies are a delightful twist on the classic combination. Creamy peanut butter cookies with a sweet and fruity strawberry jam filling create a nostalgic treat for all ages.

Ingredients: 1 cup creamy peanut butter. 1 cup granulated sugar. 1 large egg. 1 teaspoon vanilla extract. 1/2 cup all-purpose flour. 1/2 teaspoon baking soda. 1/4 teaspoon salt. 1/2 cup strawberry jam or jelly.

Instructions: Warm the oven up to 350F 175C and put parchment paper on a baking sheet. Put the peanut butter and sugar in a bowl and mix them together until they are well mixed. After you add the egg and vanilla extract, mix it in until it's smooth. Put the flour, baking soda, and salt through a sieve. Mix until a dough starts to form. Take dough balls about the size of a tablespoon and roll them into balls. Cover the baking sheet with foil and put them on it. Press down on each cookie with a fork to make a crisscross pattern. After the oven is hot, bake the cookies for 10 to 12 minutes, or until the edges are just barely golden. After taking the cookies out of the oven, let them cool for a few minutes on the baking sheet before moving them to a wire rack to cool all the way. Let the cookies cool completely. On the flat side of one cookie, spread a teaspoon of strawberry jam or jelly. Then, put another cookie between them. Do the same thing with the rest of the cookies. Serve these tasty peanut butter and jelly sandwich cookies and enjoy them!

Prep Time: 20 minutes

Cook Time: 10 minutes

Indulge in the delightful combination of tart cranberries, crunchy pistachios, and rich chocolate with these irresistible cookies.

Ingredients: 1 cup all-purpose flour. 1/2 cup unsweetened cocoa powder. 1/2 teaspoon baking soda. 1/4 teaspoon salt. 1/2 cup unsalted butter, softened. 1/2 cup granulated sugar. 1/2 cup brown sugar, packed. 1 large egg. 1 teaspoon vanilla extract. 1/2 cup dried cranberries. 1/2 cup chopped pistachios. 1/2 cup chocolate chips.

Instructions: Warm the oven up to 350F 175C and put parchment paper on a baking sheet. Mix the cocoa powder, baking soda, salt, and flour together in a bowl using a whisk. Melt the butter and mix it with the white sugar and brown sugar in a different large bowl until the mixture is light and fluffy. Add the egg and vanilla extract and mix them in well. Slowly add the dry ingredients to the wet ones, mixing only until everything is combined. The chocolate chips, chopped pistachios, and dried cranberries should all be mixed in. Place cookie dough spoonfuls on the baking sheet that has been prepared, leaving about 2 inches between each one. After the oven is hot, bake for 10 to 12 minutes, or until the edges are set but the middle is still a little soft. Let the cookies cool for a few minutes on the baking sheet before moving them to a wire rack to cool all the way.

Prep Time: 15 minutes

Cook Time: 10 minutes