Peanut Butter And Jelly Cookie Sandwich Recipes

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PEANUT BUTTER AND JELLY SANDWICH COOKIES



Peanut Butter and Jelly Sandwich Cookies image

Courtesy of Crisco® You can always tell a Crisco® Shortening-made Cookie - if you can spot them before they're gone!

Provided by Crisco Recipes

Categories     Dessert

Time 55m

Yield 48 serving(s)

Number Of Ingredients 9

1/2 cup Smucker's® Creamy Natural Peanut Butter, stirred
1/2 cup packed light brown sugar
1/3 cup unsalted butter
1/4 cup honey
1 large egg
2 cups flour
1/4 teaspoon salt
1 1/2 teaspoons baking powder
1 1/2 cups Smucker's® Strawberry Jelly or 1 1/2 cups Smucker's® Concord Grape Jelly

Steps:

  • MIX peanut butter, brown sugar, butter, honey and egg in large bowl. In a separate bowl, whisk together flour, salt and baking powder; add to the peanut butter mixture and mix well. Divide the dough into 4 equal portions. Wrap each portion in plastic wrap or waxed paper and refrigerate 2 hours or overnight.
  • REMOVE portions from refrigerator and place each portion between 2 sheets of plastic wrap or waxed paper. Roll each portion into a "sheet" about 1/8-inch thick (refrigerate dough again if it becomes too soft to handle).
  • HEAT oven to 350ºF. Using a drinking glass or cookie cutter, cut the dough into circles. Using a smaller drinking glass or cookie cutter, cut smaller circles or "windows" in the center of half of the circles. Transfer cookies to a nonstick baking sheet, leaving 1/2 inch between them.
  • BAKE all cookies 5 to 6 minutes or just until they begin to brown. Using a spatula, transfer the cookies to a cooling rack. When cookies have cooled, spread the jelly on the plain cookies and top with the "window" cookies.

Nutrition Facts : Calories 45.9, Fat 1.4, SaturatedFat 0.8, Cholesterol 7.3, Sodium 25.9, Carbohydrate 7.7, Fiber 0.1, Sugar 3.7, Protein 0.7

PEANUT BUTTER AND JELLY SANDWICH COOKIES



Peanut Butter and Jelly Sandwich Cookies image

Provided by Food Network Kitchen

Categories     dessert

Time 2h15m

Yield About 32 cookies

Number Of Ingredients 11

1 cup all-purpose flour
1/2 cup whole-wheat flour
1/2 teaspoon baking powder
1/2 teaspoon kosher salt
1 stick unsalted butter, at room temperature
1/2 cup granulated sugar
1/2 cup packed light brown sugar
1 teaspoon pure vanilla extract
1 large egg
1 1/2 cups smooth peanut butter (not natural)
2/3 cup Concord grape jelly

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.

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