Peanut Butter & Jelly Sandwich Cookies
Eileen Gray
Chewy peanut butter cookies with a honey roasted peanut coating and a peanut butter and jelly filling.
Prep Time1 hour hr
Bake Time10 minutes mins
Total Time1 hour hr 10 minutes mins
Servings:24 sandwich cookies
Peanut Butter Cookie Dough
- 4 oz honey-roasted peanuts (1 cup)
- 15 oz all-purpose flour (3 cups, see note)
- 1 teaspoon baking soda
- 1 teaspoon table salt
- 8 oz unsalted butter (room temperature)
- 8 oz brown sugar (1 cup)
- 8 oz granulated sugar (1 cup)
- 2 large eggs (room temperature)
- 2 teaspoons vanilla extract
- 9 oz peanut butter (1 cup)
Assembly
- 4 oz unsalted butter (room temp)
- 4 oz confectioners’ sugar (½ cup)
- 6 oz peanut butter (⅔ cup)
- 2 teaspoons vanilla extract
- ⅛ teaspoon table salt
- ½ cup jelly (any flavor)
Make the Cookies
Line 3 half sheet pans with parchment paper or silpat (or work in batches if you only have 1 or 2 pans).
In a medium bowl, whisk 15 oz all-purpose flour, 1 teaspoon baking soda and 1 teaspoon table salt set aside.
In a mixer bowl beat 8 oz unsalted butter, 8 oz brown sugar and 8 oz granulated sugar until light and creamy. Add 2 large eggs and 2 teaspoons vanilla extract. Add 9 oz peanut butter. Turn off the mixer and scrape the bowl. Add the dry ingredients and turn the mixer to low speed until the flour is partially incorporated, increase speed to medium and mix just until all the flour is combined.
Use a #40 scoop (3/4 oz) or tablespoon to scoop the dough into 1½" balls. Press the top of each cookie ball in the chopped nuts. Place the cookie balls onto the sheet pan, spacing them 2" apart (see note 2).
Bake until the edges of the cookies are beginning to brown and the tops are lightly puffed and still soft, about 10 minutes. Cool for 10 minutes before transferring to a cooling rack. The cookies will collapse and crackle a little while cooling. Cool completely before filling
Assembly
Cream 4 oz unsalted butter with 4 oz confectioners’ sugar until smooth. Add the 6 oz peanut butter2 teaspoons vanilla extract and ⅛ teaspoon table salt. Whip until light and fluffy.
Flip the cookies over so the flat side is up. Use a piping bag or small spatula to put a dollop of peanut butter filling onto half of the flipped cookies. Spread jam onto the other half of the cookie. Sandwich the cookies together.
If measuring the flour by volume use the “dip & sweep” method. That is, dip the measuring cup into the flour bin, overfill it, then sweep away the excess.
To make ahead you can scoop the cookie balls and freeze on a parchment lined sheet pan. Once the cookie balls are frozen transfer them to freezer proof bags and store for up to a month before baking. No need to defrost before dipping in peanuts and baking.
Serving: 1cookie | Calories: 398kcal | Carbohydrates: 47g | Protein: 8g | Fat: 23g | Saturated Fat: 10g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 9g | Trans Fat: 0.5g | Cholesterol: 44mg | Sodium: 263mg | Potassium: 183mg | Fiber: 2g | Sugar: 24g | Vitamin A: 374IU | Vitamin C: 1mg | Calcium: 31mg | Iron: 1mg