Peanut Butter And Jelly Sandwich Cookies Recipes

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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.

PEANUT BUTTER AND JELLY SANDWICH COOKIES



Peanut Butter and Jelly Sandwich Cookies image

Make and share this Peanut Butter and Jelly Sandwich Cookies recipe from Food.com.

Provided by ratherbeswimmin

Categories     Dessert

Time 1h30m

Yield 45 sandwich cookies, about

Number Of Ingredients 11

1/2 cup shortening
1/2 cup peanut butter
1/2 cup sugar
1/2 cup packed brown sugar
3/4 teaspoon baking soda
1 egg
2 tablespoons milk
1 3/4 cups all-purpose flour
peanuts
peanut butter
grape jelly

Steps:

  • In a big mixing bowl, beat the shortening and peanut butter with an electric mixer for 30 seconds.
  • Add in sugars and baking soda; beat until combined.
  • Beat in egg and milk until combined.
  • Beat in as much of the flour as you can; stir in any remaining flour.
  • Divided dough in half; cover and chill dough for 1-2 hours or until easy to handle.
  • On a lightly floured surface, roll half of the dough at a time until 1/8 inch thick.
  • Using a 2-inch floured scalloped round cookie cutter, cut out dough.
  • Place rounds 1-inch apart on an ungreased cookie sheet; place a peanut half in the center of half the rounds.
  • Bake in a preheated 375° oven for about 8 minutes or until lightly browned.
  • Transfer cookies to a wire rack and let cool.
  • Just before serving, spread the bottom of the plain cookies with about 2 teaspoons peanut butter and 1 teaspoon jelly.
  • Top with peanut-topped cookies, plain side down.

Nutrition Facts : Calories 74.5, Fat 3.9, SaturatedFat 0.9, Cholesterol 4.8, Sodium 37.1, Carbohydrate 8.9, Fiber 0.3, Sugar 4.9, Protein 1.4

JELLY SANDWICH COOKIES



Jelly Sandwich Cookies image

To create the stained glass effect of these cookies, I sandwich jelly between two layers of basic dough. Your favorite raisin filling is excellent here, too. —Gloria McBride, Payson, Utah

Provided by Taste of Home

Categories     Desserts

Time 40m

Yield about 2 dozen.

Number Of Ingredients 2

2 cups Basic Cookie Dough
Assorted jellies or jams

Steps:

  • On a lightly floured surface, roll out dough to 1/8-in. thickness. Cut with a 2-1/2-in. round cookie cutter. Using a 1-1/2-in. cookie cutter of your choice, cut out the center of half of the cookies., Place whole cookies 2 in. apart on greased baking sheets. Spread with 1 teaspoon jelly or jam; top with cutout cookies. Pinch edges with a fork to seal. Bake at 375° for 10-12 minutes or until edges are golden brown. Remove to wire racks to cool.

Nutrition Facts : Calories 98 calories, Fat 5g fat (3g saturated fat), Cholesterol 17mg cholesterol, Sodium 77mg sodium, Carbohydrate 12g carbohydrate (4g sugars, Fiber 0 fiber), Protein 1g protein.

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 SANDWICH COOKIES



Peanut Butter Sandwich Cookies image

A very rich, very addicting cookie. Tastes best when cookies are stored in a tight container with several pieces of bread at the bottom. You may need a little extra milk to get the filling to the right consistency.

Provided by Tracy Lauer

Categories     Desserts     Cookies     Sandwich Cookie Recipes

Yield 30

Number Of Ingredients 13

1 cup peanut butter
1 cup butter flavored shortening
1 cup white sugar
1 cup packed brown sugar
1 teaspoon vanilla extract
3 eggs
3 cups all-purpose flour
2 teaspoons baking soda
¼ teaspoon salt
½ cup creamy peanut butter
3 cups confectioners' sugar
1 teaspoon vanilla extract
5 tablespoons milk

Steps:

  • Preheat oven to 375 degrees F (190 degrees C).
  • In a large mixing bowl, cream the shortening, 1 cup creamy peanut butter and white and brown sugars. Add vanilla and then eggs, one at a time. Beat well after each addition. In a small bowl, combine flour, baking soda and salt. Add slowly to creamy mixture.
  • Shape into 1 inch balls and place on an ungreased cookie sheet, 2 inches apart. Flatten balls with a fork.
  • Bake for 7-8 minutes depending on size (I tend to keep a close eye on them and remove them as soon as they start to get golden. This helps to make them chewy.) Cool on wire racks.
  • To Make the filling: Combine 1/2 cup creamy peanut butter, confectioners' sugar, vanilla extract, and milk in a small bowl adding enough milk to make for a creamy, frosting like texture. Spread frosting on one cookie and top off to make "sandwich".

Nutrition Facts : Calories 294.1 calories, Carbohydrate 38.1 g, Cholesterol 18.8 mg, Fat 14.3 g, Fiber 1.1 g, Protein 5.2 g, SaturatedFat 3.3 g, Sodium 173 mg, Sugar 26.9 g

PEANUT BUTTER AND JELLY COOKIES



Peanut Butter and Jelly Cookies image

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

½ cup shortening
½ cup peanut butter
½ cup white sugar
½ cup packed brown sugar
1 egg
1 ¼ cups all-purpose flour
¾ teaspoon baking soda
½ teaspoon baking powder
¼ teaspoon salt
½ cup any flavor fruit jam

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

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