To Make Cookies
Ingredients
2 eggs
2 teaspoons vanilla extract
2 cups smooth peanut butter (without added sugar)
1 cup sugar
½ teaspoon salt

Directions
Preheat the oven to 325?F. Grease a baking sheet or line it with parchment paper.
In a small bowl, combine the eggs and vanilla. Set aside.
Place the peanut butter in a large bowl and pour in the egg-vanilla mixture. Stir with a sturdy spoon or mix with your hands (really, it’s a great technique!) until combined.
Add the sugar and salt and mix well.
Scoop the dough with a spoon and roll it into balls with your hands. The size of the scoop of dough is up to you, depending on the size cookies you prefer (the dough doesn’t spread much). Place the balls 2 inches apart on the baking sheet. Pat the balls flat and use a fork to make crosshatch marks on the top of each cookie.
Bake for about 10 minutes, or until the centers look as light and baked as the edges. Cool completely before removing from the cookie sheet with a spatula.

To Make Filling
Ingredients
½ to 1 cup dark brown sugar
1 cup smooth peanut butter (no sugar added)
Jam of your choice

Directions
Put the brown sugar in a bowl and mash it with a fork to remove any lumps. Add the peanut butter and mix well with a sturdy spoon or your hands (I know! But just try it, you might like it!). Store in a covered container in the fridge until ready to use. This filling keeps very well and can be used over a few weeks. Note: Equal parts peanut butter and sugar is great, and so is 1 part sugar to 2 parts peanut butter. See which you like best!

To make Peanut Butter Sandwich Cookie
With a spoon or your fingers, scoop a spoonful of peanut butter filling and place it on the underside of a cookie. I like to use my hands to make a little “peanut butter patty,” as if I were making a little hamburger on a bun. If you’re making a PB&J, spread jam on a second cookie. Top with the second cookie to make a sandwich.

Makes 2 ½ to 3 dozen cookies

 

By: Myrna’s Yummy Cakes