Recipe courtesy of Jane Soudah
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Peanut Butter and Jelly Cookie Sandwich
Total:
1 hr 10 min
Active:
25 min
Yield:
12 large cookie sandwiches
Level:
Easy
Total:
1 hr 10 min
Active:
25 min
Yield:
12 large cookie sandwiches
Level:
Easy

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.

This recipe was created by a contestant during a cooking competition. It has not been tested for home use.

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