Pbj Sandwich Cookies Recipes

PBJ SANDWICH COOKIES

PBJ Sandwich Cookies image

Cookies made with peanut butter seem to keep getting better, especially as we learn to appreciate salty desserts. The peanut-butter-and-jelly sandwich cookie recipe here was inspired by a nearly savory PBJ dessert at Momofuku Ssam Bar a couple of years ago.

Provided by Mark Bittman

Categories cookies and bars, dessert

Time 40m

Yield 15 to 20 cookies

Number Of Ingredients 10

Ingredients

1/2 pound (2 sticks) unsalted butter, softened, more for greasing baking sheets
1 cup sugar
3/4 cup peanut butter, chunky or smooth
1 egg
3 cups all-purpose flour, more for work surface
Pinch salt
1 teaspoon baking powder
1 tablespoon milk, or as needed
1 teaspoon vanilla extract
1/2 cup fruit jam or jelly

Steps:

Use an electric mixer to cream together the butter, sugar and peanut butter; add egg and beat until well blended.
In a bowl, combine flour, salt and baking powder. Add dry ingredients to wet, adding a little milk as necessary to make dough just soft enough to handle. Stir in the vanilla. Shape dough into a log about 1 1/2 inches in diameter, wrap in plastic and refrigerate for at least 2 hours or up to 2 days (or wrap well and freeze).
Heat oven to 400 degrees. Lightly grease 1 or 2 baking sheets. Cut slices about 1/8-inch thick from chilled or frozen log. Bake until edges are lightly brown and center set, 6 to 10 minutes. Cool for about 2 minutes on sheets before using a spatula to transfer cookies to a rack to finish cooling. Sandwich flat sides of two cookies together with a heaping teaspoonful of jam; repeat using all cookies.

Nutrition Facts : @context http, Calories 312, UnsaturatedFat 8 grams, Carbohydrate 37 grams, Fat 17 grams, Fiber 1 gram, Protein 5 grams, SaturatedFat 8 grams, Sodium 48 milligrams, Sugar 17 grams, TransFat 0 grams

PB&J SANDWICH COOKIES

PB&J Sandwich Cookies image

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

Ingredients

1 pouch (1 lb 1.5 oz) Betty Crocker™ peanut butter cookie mix
Vegetable oil and egg called for on cookie mix pouch
1/3 cup Betty Crocker™ Rich & Creamy vanilla frosting (from 1-lb container)
2 tablespoons peanut butter
1/3 cup favorite jelly, jam or preserves

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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