Peanut Butter And Jelly Cookie Sandwich
Serves: 5
Santiago Howell
1 January 1970
Based on User reviews:
49
Spice
59
Sweetness
40
Sourness
47
mins
Prep time (avg)
3.8
Difficulty
Ingredients:
2.5 cups
All-Purpose Flour1 tsp
Baking Soda1 tsp
Baking Powder1 cup
Chunky Peanut Butter1 cup
Smooth Peanut Butter2 large
Egg1 cup
Raspberry Jam2 cups
Powdered SugarDirections:
1
Add the powdered sugar and beat until soft and creamy
2
For the cookies: Preheat the oven to 325 degrees F and line 2 baking sheets with parchment paper
3
Whisk together the flour, baking soda, baking powder and salt in a medium bowl and set aside
4
In the bowl of stand mixer, cream together the butter and chunky and smooth peanut butters
5
Add the brown and granulated sugars and beat for 3 minutes
6
Add the eggs 1 at a time, beating for 1 minute after each addition
7
Add the flour mixture and mix until just combined
8
Put some granulated sugar in a bowl
9
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
10
Bake until the edges are golden brown, 8 to 11 minutes
11
Let cool completely before filling with frosting
12
For the raspberry cream cheese frosting: Cream together the cream cheese, butter, jam and salt in a bowl with an electric mixer
13
Spread approximately 2 tablespoons of frosting on one side of a cookie and sandwich together with another cookie
14
Repeat with the remaining ingredients