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Peanut Butter and Jelly Sandwich Cookies

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Peanut Butter and Jelly Sandwich Cookies 1 Picture

Ingredients

  • COOKIE DOUGH
  • 1 1/2 cups flour
  • 1 1/2 tsp baking soda
  • 1/4 tsp kosher salt
  • 1 stick unsalted butter, at room temp
  • 1/2 cup lightly packed light brown sugar
  • 1/2 cup granulated sugar
  • 1 large egg
  • 1/2 tsp pure vanilla extract
  • 1/2 cup creamy natural peanut butter
  • 1/4 cup chopped honey-roasted peanuts
  • FILLING
  • 1/3 cup creamy natural peanut butter
  • 5 TSBP 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

Details

Preparation

Step 1

1. Make the dough. Preheat oven to 350. 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 he 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.
2. 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 10-12 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.
3. Meanwhile, make the filling. In a bowl, using a hand mixer, whip the peanut butter with the butter, confectioners sugar, vanilla and salt at medium speed until fluffy, about 5 minutes. Refrigerate for about 45 minutes until chilled.
4. Spoon 1 1/2 TBSP of the filling on the underside of 12 cookies. Spread 1 tsp of jam on the underside of the remaining cookies. Sandwich the halves together and serve.

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