PEANUT BUTTER AND JELLY SANDWICH COOKIES
Provided by Food Network Kitchen
Categories dessert
Time 2h15m
Yield About 32 cookies
Number Of Ingredients 11
Steps:
- Whisk the all-purpose flour, whole-wheat flour, baking powder and salt in a medium bowl. Beat the butter, granulated sugar, brown sugar and vanilla in a large bowl with a mixer on medium-high speed until light and fluffy, about 5 minutes. Beat in the egg until combined, then beat in the peanut butter until smooth. Reduce the mixer speed to low and beat in the flour mixture until just combined. Turn out the dough onto a piece of parchment paper and pat into a rectangle. Top with another piece of parchment and roll out the dough into a 1/4-inch-thick rectangle. Refrigerate until firm, about 1 hour.
- Position racks in the upper and lower thirds of the oven; preheat to 375 degrees F. Trim the edges of the dough and cut into 1 1/2-inch squares. Arrange 2 inches apart on 2 unlined baking sheets; press each with the back of a fork to make a crisscross pattern, flattening slightly. Gather the scraps and refrigerate until firm, if needed; reroll to cut out more cookies.
- Bake, switching the pans halfway through, until the cookies are almost set, about 14 minutes. Let cool 5 minutes on the pans, then transfer to racks to cool completely. Sandwich the grape jelly (about 1 teaspoon per sandwich) between the cookies.
PEANUT BUTTER AND JELLY COOKIES
This sandwich cookie is great for perking up those brown bag lunches.
Provided by Debbie Rowe
Categories Desserts Cookies Peanut Butter Cookie Recipes
Yield 54
Number Of Ingredients 10
Steps:
- In a mixing bowl, cream shortening peanut butter and sugars. Beat in egg. Combine dry ingredients; gradually add to creamed mixture.
- Cover and chill for 1 hour.
- Roll into 1 inch balls; place 2 inches apart on greased baking sheets. Flatten slightly. Bake at 375 degrees F (190 degrees C) for 10 minutes. Cool on wire rack. Spread jam on the bottom of half of the cookie; top with remaining cookie half.
Nutrition Facts : Calories 65.8 calories, Carbohydrate 8.6 g, Cholesterol 3.4 mg, Fat 3.2 g, Fiber 0.3 g, Protein 1 g, SaturatedFat 0.8 g, Sodium 46.6 mg, Sugar 5.5 g
PEANUT BUTTER AND JELLY COOKIE SANDWICH
Provided by Food Network
Categories dessert
Time 1h10m
Yield 12 large cookie sandwiches
Number Of Ingredients 15
Steps:
- 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.
PB&J COOKIE CUTTER SANDWICHES
Get creative with PB&J Cookie Cutter Sandwiches! Experiment with these open-face PB&J sandwiches by using different jelly flavors and cookie cutter shapes.
Provided by My Food and Family
Categories Meal Recipes
Time 10m
Yield 4 servings
Number Of Ingredients 4
Steps:
- Cut bread slices into large bear or gingerbread man shape using a cookie cutter or sharp knife. Discard bread trimmings or reserve for another use.
- Spread bread with peanut butter, then top with jam.
- Decorate with marshmallows.
Nutrition Facts : Calories 160, Fat 8 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 0 mg, Sodium 125 mg, Carbohydrate 18 g, Fiber 2 g, Sugar 10 g, Protein 5 g
PB&J SANDWICH COOKIES
Double the fun and taste for kids with two cookies jammed with frosting.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h10m
Yield 18
Number Of Ingredients 5
Steps:
- Heat oven to 375°F. Make cookies as directed on pouch, using oil and egg. Cool completely, about 30 minutes.
- In small bowl, stir frosting and peanut butter until smooth.
- For each sandwich cookie, spread generous teaspoon frosting mixture on bottom of 1 cookie; spread scant teaspoon jelly over peanut butter mixture. Top with another cookie, bottom side down.
Nutrition Facts : Calories 200, Carbohydrate 28 g, Cholesterol 10 mg, Fat 1 1/2, Fiber 0 g, Protein 3 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 170 mg, Sugar 18 g, TransFat 0 g
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