Peanut Butter & Jelly Sandwich Cookies

By srumbel

Taking the classic Peanut Butter Cookie to the next level with a fluffy filling of COOL WHIP and Jam. Recipe on HoosierHomemade.com

Ingredients

• Cookies
• 3/4 cup PLANTERS Creamy Peanut Butter
• 1/2 cup unsalted butter, softened
• 1 1/4 cups brown sugar, firmly packed
• 3 tablespoons milk
• 1 tablespoon vanilla extract
• 1 egg
• 1 3/4 cups flour, all-purpose
• 3/4 teaspoon salt
• 3/4 teaspoon baking soda
• Granulated Sugar – for rolling cookies
• Filling
• 1 (10.6 oz) container COOL WHIP Frosting, thawed
• 1/2 cup strawberry jam or jelly – or favorite flavor
• 1/8 teaspoon strawberry extract, optional
• Pink food coloring, optional
• Instructions

Preparation

Step 1

In a large mixing bowl, combine butter, brown sugar, milk and vanilla and blend until smooth
Add egg and mix well
In a small bowl, combine flour, salt and baking soda
Gradually add to peanut butter mixture and cream until blended
For easier handling, wrap dough in plastic wrap and place in refrigerator until chilled, at least 1 hour
Preheat oven to 375 degrees and coat a cookie sheet with cooking spray
Using a cookie dough scoop or tablespoon, scoop dough into balls and roll
Coat with granulated sugar and place on cookie sheet about 2 inches apart
Dip a fork in water and crisscross the cookie to flatten
Bake at 375 degrees for 7-9 minutes or until lightly golden brown
Cool completely

In a medium bowl, combine COOL WHIP Frosting and strawberry jam
Depending on the flavor, you may want to add strawberry extract and to add a little color, mix in coloring

Assembly
Fill a decorator bag with the strawberry filling or spread with an offset spatula onto bottom side of cookie
Top with another cookie and press together slightly