Recipe courtesy of Jane Soudah
Peanut Butter and Jelly Cookie Sandwich
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- Level: Easy
- Total: 1 hr 10 min (includes cooling time)
- Active: 25 min
- Yield: 12 large cookie sandwiches
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 720
- Total Fat
- 40 g
- Saturated Fat
- 20 g
- Carbohydrates
- 85 g
- Dietary Fiber
- 2 g
- Sugar
- 59 g
- Protein
- 10 g
- Cholesterol
- 108 mg
- Sodium
- 250 mg
- Level: Easy
- Total: 1 hr 10 min (includes cooling time)
- Active: 25 min
- Yield: 12 large cookie sandwiches
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 720
- Total Fat
- 40 g
- Saturated Fat
- 20 g
- Carbohydrates
- 85 g
- Dietary Fiber
- 2 g
- Sugar
- 59 g
- Protein
- 10 g
- Cholesterol
- 108 mg
- Sodium
- 250 mg
Ingredients
Cookies:
Raspberry Cream Cheese Frosting:
Directions
- For the cookies: Preheat the oven to 325 degrees F and line 2 baking sheets with parchment paper.
- Whisk together the flour, baking soda, baking powder and salt in a medium bowl and set aside.
- In the bowl of stand mixer, cream together the butter and chunky and smooth peanut butters. Add the brown and granulated sugars and beat for 3 minutes. Add the eggs 1 at a time, beating for 1 minute after each addition. Add the flour mixture and mix until just combined.
- Put some granulated sugar in a bowl. Scoop 1/4-cup balls of dough into the bowl, roll the dough in the sugar and transfer to the prepared baking sheets, pressing each cookie flat with a fork. Bake until the edges are golden brown, 8 to 11 minutes. Let cool completely before filling with frosting.
- For the raspberry cream cheese frosting: Cream together the cream cheese, butter, jam and salt in a bowl with an electric mixer. Add the powdered sugar and beat until soft and creamy.
- Spread approximately 2 tablespoons of frosting on one side of a cookie and sandwich together with another cookie. Repeat with the remaining ingredients.
