Peanut Butter and Jelly Sandwich Cookies

I’ve spent a fair amount of time thinking about mortality since Roger’s glioblastoma diagnosis. And, I might add, an equal amount of time trying NOT to think about mortality. In an effort to clobber Roger’s cancer into remission through “good” living, I’ve read oodles of articles on nutrition, anti-cancer diets, exercise, acupuncture, meditation, and the list goes on and on and on. Our friends have shared books, articles, advice, and other helpful information to assist us in our all-out war effort. Do you know what’s missing from this “combat cancer” literature? Peanut butter and jelly sandwich cookies. I know what you’re thinking: what the h*** is she talking about? She’s finally lost it. Please let me explain. What I’m trying to say is that I don’t believe any of us should live our days in an “all or nothing” existence. Without question, we should all be eating less/no processed foods, exercise more and think about our sugar intake, but give up homemade cookies forever because they contain sugar and fat? That’s just crazy talk. Life’s too short. Everything in moderation.

If you doubt my sanity on this topic, just close your eyes and take a moment to imagine yourself walking through the door of a bakery, or your home, and you’re surrounded by the aroma of freshly baked cookies. Are you smiling? Are you joyful? That smell is one-of-a-kind and joy is a powerful weapon against cancer, so break out those cookie sheets every so often and get baking. 

This recipe’s from Tiffany MacIsaac of Buttercream Bakeshop in Washington, DC, and was recently published in Food and Wine. They are AMAZING!

Cookie Dough

1 1/2 cups all-purpose flour

1 1/2 tsp. baking soda

1/2 tsp. salt

1-stick unsalted butter, at room temp. 

1/2 cup lightly packed light brown sugar

1 large egg

1/2 tsp. pure vanilla extract

1/2 cup creamy natural peanut butter

1/4 cup chopped honey-roasted peanuts


1/3 cup creamy natural peanut butter

5 tbsp. unsalted butter, softened

1/4 cup confectioners’ sugar

1/4 tsp. pure vanilla extract

1/8 tsp. kosher salt

1/4 cup seedless jam, such as Concord grape, raspberry, or strawberry

Make the dough:


Preheat the oven to 350-degrees. Line 2 large baking sheets with parchment paper. In a medium bowl, whisk the flour, baking soda, and salt. In another medium bowl, using a hand mixer, beat the butter with both sugars at medium speed until light and fluffy. About 3 minutes. Beat in the egg and vanilla, then beat in the dry ingredients in 3 batches, mixing well between additions. Fold in the peanut butter until fully incorporated. 



Scoop 24 one-inch balls of dough onto the baking sheets at least 2-inches apart. Press the balls down slightly; they should be about 1 1/2 inches in diameter. Sprinkle the tops with the chopped peanuts. Bake the cookies for 10 to 12 minutes, until the edges are light golden brown and the tops are slightly cracked. Rotate the baking sheets halfway through. Let the cookies cool for 10 minutes on the baking sheet, then transfer to a rack to let cool completely. 

In a bowl, using a hand mixer whip the butter, confectioners’ sugar, vanilla, and salt at medium speed until fluffy, about 5 minutes. Refrigerate for about 45 minutes until chilled. 

Spoon 1 1/2 tbsp. of the filling on the underside of 12 cookies. Spread 1 tbsp. of jam on the underside of the remaining cookies. Sandwich the halves together and eat. 🙂 Enjoy!

Eat well!


F*** glioblastoma!

“Good health and good sense are two of life’s greatest blessings.” – Publilius Syrus