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Peanut Butter and Jelly Cookies
Peanut Butter and Jelly Sandwich Cookies! Peanut Butter cookies sandwiched between strawberry jelly and peanut butter buttercream. They are AMAZING!
Prep Time:
15
minutes
mins
Cook Time:
10
minutes
mins
Total Time:
25
minutes
mins
Servings:
8
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
1/4
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.
Nutrition Information
Calories:
530
kcal
Carbohydrates:
62
g
Protein:
9
g
Fat:
29
g
Saturated Fat:
13
g
Cholesterol:
64
mg
Sodium:
229
mg
Potassium:
205
mg
Fiber:
2
g
Sugar:
43
g
Vitamin A:
534
IU
Calcium:
33
mg
Iron:
2
mg