Peanut Butter and Jelly Sandwich Cookies

I made these cookies because the photos of hem were fabulous. We happened to have honey roasted peanuts so I gave it a go!



From the April 2016 issue of Food and Wine magazine: https://www.foodandwine.com/recipes/peanut-butter-and-jelly-sandwich-cookies#spotim-comments
Tiffany MacIsaac of Buttercream Bakeshop in Washington, DC, tops her perfectly tender, sweet and nutty cookies with crunchy honey-roasted nuts, then sandwiches the cookies with silky peanut butter cream and tangy jam. 
Makes 12 sandwich cookies

Ingredients

COOKIE DOUGH

1 1/2 cups all-purpose flour

1 1/2 teaspoons baking soda

1/4 teaspoon kosher salt

1 stick unsalted butter, at room temperature

1/2 cup lightly packed light brown sugar

1/2 cup granulated sugar 1 large egg

1/2 teaspoon pure vanilla extract

1/2 cup creamy natural peanut butter

1/4 cup chopped honey-roasted peanuts

FILLING

1/3 cup creamy natural peanut butter

5 tablespoons unsalted butter, softened

1/4 cup confectioners’ sugar

1/4 teaspoon pure vanilla extract

1/8 teaspoon kosher salt

1/4 cup seedless jam, such as Concord grape, raspberry or strawberry

How to Make It

Step 1    Make the dough

Preheat the oven to 350°. Line 2 large baking sheets with parchment paper. In a medium bowl, whisk the flour, baking soda and salt. In another medium bowl, using a hand mixer, beat the butter with both sugars at medium speed until light and fluffy, about 3 minutes. Beat in the egg and vanilla, then beat in the dry ingredients in 3 batches, mixing well between additions. Fold in the peanut butter until fully incorporated.

Step 2   

Scoop 24 one-inch balls of dough onto the baking sheets at least 2 inches apart. Press the balls down slightly; they should be about 1 1/2 inches in diameter. Sprinkle the tops with the chopped peanuts. Bake the cookies for 10 to 12 minutes, until the edges are light golden brown and the tops are slightly cracked; rotate the baking sheets halfway through. Let the cookies cool for 10 minutes on the baking sheet, then transfer to a rack to let cool completely.

Step 3    Meanwhile, make the filling

In a bowl, using a hand mixer, whip the peanut butter with the butter, confectioners’ sugar, vanilla and salt at medium speed until fluffy, about 5 minutes. Refrigerate for about 45 minutes, until chilled.

Step 4   

Spoon 1 1/2 tablespoons of the filling on the underside of 12 cookies. Spread 1 teaspoon of jam on the underside of the remaining cookies. Sandwich the halves together and serve.

 Make Ahead

The assembled cookies can be refrigerated for up to 3 days.

My Notes:
1. Used O Organic Creamy Peanut Butter— “no stir” kind, which worked great. I also used strawberry jam.
2. Took 9 minutes in my oven
3. Weighed them into 1.1-1.2 oz balls
4. Did not bust out the hand mixer, did it all by hand.
5. I refrigerated the dough for about 1-2 hours before baking. I also refrigerated the filling for waaaay past 45 minutes, and it needs time to soften to spread easily. I also didn't add the full 1/4th cup of confectioners sugar into the filling-- more like 3/8ths of a cup so it wouldn't be very sweet.
6. Cookies are delicious by themselves. I would try to press the nuts in more so they stay put. Honey roasted peanuts do add a nice flavor but regular peanuts would also be fine I think.
7. Would absolutely make again!


My pics: