Recipe courtesy of Jane Soudah
Peanut Butter and Jelly Cookie Sandwich
- Level: Easy
- Yield: 12 large cookie sandwiches
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 720
- Total Fat
- 40
- Saturated Fat
- 20
- Carbohydrates
- 85
- Dietary Fiber
- 2
- Sugar
- 59
- Protein
- 10
- Cholesterol
- 108
- Sodium
- 250
- Total: 1 hr 10 min (includes cooling time)
- Active: 25 min
Ingredients
Cookies:
2 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon kosher salt
1 cup (2 sticks) unsalted butter, softened
1/2 cup chunky peanut butter
1/2 cup smooth peanut butter
1 cup lightly packed brown sugar
3/4 cup granulated sugar, plus more for rolling dough
2 large eggs
Raspberry Cream Cheese Frosting:
3/4 cup (6 ounces) cream cheese, softened
1/2 cup (1 stick) unsalted butter, softened
1/2 cup raspberry jam
Pinch of kosher salt
2 cups powdered sugar
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.