Peanut Butter and Jelly Sandwich Cookies


Ingredients:
Peanut Butter and Jelly Cookies
½ cup unsalted butter (1 stick), softened
½ cup light brown sugar
¼ cup granulated sugar
½ cup creamy peanut butter
1 whole egg
¾ teaspoon vanilla extract
1⅓ cup all purpose flour
pinch of salt
¾ teaspoon baking soda
¼ cup sugar for rolling
Peanut Butter Buttercream
3 tablespoons unsalted butter, softened
¼ cup creamy peanut butter
1 cup powdered sugar
2-3 teaspoons heavy cream
strawberry jelly, as needed

Instructions:
Peanut Butter and Jelly Cookies
Preheat oven to 350 degrees.
In a stand mixer with the paddle attachment cream butter and both sugars until light and fluffy, about 3 minutes.
Add in peanut butter and mix for 1-2 minutes.
Add in egg and vanilla. Mix until combined and clump free.
Combine flour, salt and baking soda in a small bowl.
Add the dry ingredients to the batter in two parts with the stand mixer on the lowest speed. Mix for a little less than a minute. Do not over mix.
Portion dough into 12-16 cookies (depending on how big you would like them).
Add sugar to a small bowl.
Roll each cookie in the sugar and place on a silicone baking mat on top of a baking sheet.
Bake cookies for 10 minutes until lightly golden brown and firm on the edges.
Remove from the oven and let set for 3-4 minutes.
Transfer to cooling rack to cool completely.
Once cool frost half of the cookies with the peanut butter buttercream.
Spread jelly on the other half of the cookies.
Sandwich a jelly cookie and peanut butter cookie together.
Store in an airtight container.
Peanut Butter Buttercream
Cream butter and peanut butter in a stand mixer with the paddle attachment until smooth and creamy, 2-3 minutes.
Alternately add powdered sugar and heavy cream. Add more heavy cream if the frosting is too thick to spread.

Set aside until ready to frost the cookies.

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