Side Pannel
Peanut Butter and Jelly Sandwich Cookies r1
- Prep Time: 35 minutes
- Cooking Time: 16 minutes
- Serves: six (12 cookie rounds)
Peanut Butter and Jelly Sandwich Cookies r1
- Recipe Submitted by maryjosh on 11/07/2016
Ingredients List
- For the Peanut Butter Cookies:
- 1/3 cup unsalted peanuts
- 1 1/2 cups all-purpose flour
- 2 teaspoons baking soda
- 3/4 teaspoon baking powder
- 12 tablespoons unsalted butter, room temperature
- 1/3 cup creamy peanut butter, preferably Skippy
- 1/2 cup packed brown sugar
- 1 large egg
- 1 1/2 teaspoon vanilla extract
- 1 1/3 cups old fashioned oats
- 1/4 cup unsweetened flaked coconut
- For the Peanut Butter Buttercream:
- 4 egg whites*
- 1 cup sugar*
- 1/4 cup water*
- 16 tbsp. unsalted butter, room temperature*
- 3⁄4 cup creamy peanut butter
- 1⁄4 tsp. kosher salt
- Jar of berry flavored jam
Directions
For the Peanut Butter Cookies:
Preheat oven to 325° F.
Spread the peanuts on a small cookie sheet and toast in the oven for 10 minutes, or until light brown.
Coarsely chop peanuts when cool enough to touch. Set aside.
Whisk flour, baking soda, & baking power together in a medium sized bowl. Set aside.
Cream the butter & peanut butter in the bowl of a stand mixer fitted with a paddle attachment until it has the consistency of mayonnaise.
Add brown sugar & mix until fluffy (about 2 minutes).
Scrape down the sides of the bowl & add eggs & vanilla extract. Mix on low until just combined (20-30 seconds). Note: Do not over mix even if the mixture looks broken.
With the mixer on low, add half of the flour mixture and mix for 15 seconds.
Scrape the sides & bottom of the bowl & add the other half of the flour mixture. Mix for 15 seconds on low.
Scrape down the sides of the bowl. Add the oats & pulse on low until combined.
Stir in the peanuts & flaked coconut.
Flatten the dough into a disk, wrap in plastic wrap & refrigerate until the dough is firm (at least 2 hours, up to 2 days).
Place the dough in between 2 pieces of parchment paper and roll out until 1/4 inch thick. Note: If the dough is too firm, allow to sit at room temperature about 10 minutes or until dough can be rolled out without cracking.
Use a 3 1/2 inch round cutter to cut out cookies. Note: If the dough becomes to soft to cut, place it (still in between the parchment paper) back into the refrigerator until it is firm enough to cut.
Transfer cookies to a parchment lined cookie sheet. Wrap the cookie sheet in plastic wrap & place in the freezer for at least 2 hours.
Form the scraps of dough back into a flattened disk. Wrap the disk with plastic wrap & place back into the refrigerator until it is firm enough to roll. Repeat the above until all the dough is formed into cookies.
Position the racks in the upper & lower thirds of the oven.
Pre-heat to 325° F.
Bake the cookies on the top rack for 8 minutes, then rotate the cookie sheet 180 degrees & continue to bake on the lower rack for 8 additional minutes (or until golden brown).
Allow the cookies to cool 10 minutes & transfer to a wire baking rack and allow to cool completely.
For the Peanut Butter Buttercream:
Place egg whites in the bowl of a stand mixer fitted with a whisk attachment & beat until soft peaks form. Turn the mixer to the lowest setting to keep the egg whites moving while the sugar syrup is being made.
Stir together 3/4 cup of sugar & 1/4 cup of water in a small saucepan.
Attach a candy thermometer to the side of the pan and simmer the sugar mixture without stirring over medium- high heat until the it reaches 248º F.
Remove the sugar syrup from the heat & turn the mixer on medium-low. While the mixer is running, slowly drizzle the sugar syrup into the egg whites.
Increase the speed of the mixer to medium-high and continue to beat until the bottom of the mixing bowl comes to room temperature (about 15 minutes). Note: This is important as adding the butter before the mixture sufficiently cools will cause the butter to melt.
Cut the butter into 1/2 inch pieces.
Reduce the mixer speed to medium & add the butter one piece at a time. Continue to beat until the buttercream becomes smooth and creamy. If at any time the buttercream starts to look broken, never fear, your buttercream is not ruined. Simply increase the mixer speed and beat until it comes back together.
Combine 1 1/4 cup of buttercream, peanut butter & salt in the bowl of a stand mixer fitted with the paddle attachment. Note: The remaining buttercream can be stored in an airtight container for 5 days or frozen for up to a month.
Mix for 2 minutes on medium low speed until smooth.
To Assemble the Cookies:
Place the buttercream into a piping bag fitted with a 3/8″ star tip. Alternatively, if you don’t have a piping bag you can place the buttercream in a plastic bag and snip off the tip.
Place 6 cookies with the top side down and pipe the buttercream evenly over the top.
Gently spread a spoonful of jam over the top of the buttercream.
Place the remaining 6 cookies on top.
Store in the refrigerator in an air tight container. Bring to room temperature before eating.
Preheat oven to 325° F.
Spread the peanuts on a small cookie sheet and toast in the oven for 10 minutes, or until light brown.
Coarsely chop peanuts when cool enough to touch. Set aside.
Whisk flour, baking soda, & baking power together in a medium sized bowl. Set aside.
Cream the butter & peanut butter in the bowl of a stand mixer fitted with a paddle attachment until it has the consistency of mayonnaise.
Add brown sugar & mix until fluffy (about 2 minutes).
Scrape down the sides of the bowl & add eggs & vanilla extract. Mix on low until just combined (20-30 seconds). Note: Do not over mix even if the mixture looks broken.
With the mixer on low, add half of the flour mixture and mix for 15 seconds.
Scrape the sides & bottom of the bowl & add the other half of the flour mixture. Mix for 15 seconds on low.
Scrape down the sides of the bowl. Add the oats & pulse on low until combined.
Stir in the peanuts & flaked coconut.
Flatten the dough into a disk, wrap in plastic wrap & refrigerate until the dough is firm (at least 2 hours, up to 2 days).
Place the dough in between 2 pieces of parchment paper and roll out until 1/4 inch thick. Note: If the dough is too firm, allow to sit at room temperature about 10 minutes or until dough can be rolled out without cracking.
Use a 3 1/2 inch round cutter to cut out cookies. Note: If the dough becomes to soft to cut, place it (still in between the parchment paper) back into the refrigerator until it is firm enough to cut.
Transfer cookies to a parchment lined cookie sheet. Wrap the cookie sheet in plastic wrap & place in the freezer for at least 2 hours.
Form the scraps of dough back into a flattened disk. Wrap the disk with plastic wrap & place back into the refrigerator until it is firm enough to roll. Repeat the above until all the dough is formed into cookies.
Position the racks in the upper & lower thirds of the oven.
Pre-heat to 325° F.
Bake the cookies on the top rack for 8 minutes, then rotate the cookie sheet 180 degrees & continue to bake on the lower rack for 8 additional minutes (or until golden brown).
Allow the cookies to cool 10 minutes & transfer to a wire baking rack and allow to cool completely.
For the Peanut Butter Buttercream:
Place egg whites in the bowl of a stand mixer fitted with a whisk attachment & beat until soft peaks form. Turn the mixer to the lowest setting to keep the egg whites moving while the sugar syrup is being made.
Stir together 3/4 cup of sugar & 1/4 cup of water in a small saucepan.
Attach a candy thermometer to the side of the pan and simmer the sugar mixture without stirring over medium- high heat until the it reaches 248º F.
Remove the sugar syrup from the heat & turn the mixer on medium-low. While the mixer is running, slowly drizzle the sugar syrup into the egg whites.
Increase the speed of the mixer to medium-high and continue to beat until the bottom of the mixing bowl comes to room temperature (about 15 minutes). Note: This is important as adding the butter before the mixture sufficiently cools will cause the butter to melt.
Cut the butter into 1/2 inch pieces.
Reduce the mixer speed to medium & add the butter one piece at a time. Continue to beat until the buttercream becomes smooth and creamy. If at any time the buttercream starts to look broken, never fear, your buttercream is not ruined. Simply increase the mixer speed and beat until it comes back together.
Combine 1 1/4 cup of buttercream, peanut butter & salt in the bowl of a stand mixer fitted with the paddle attachment. Note: The remaining buttercream can be stored in an airtight container for 5 days or frozen for up to a month.
Mix for 2 minutes on medium low speed until smooth.
To Assemble the Cookies:
Place the buttercream into a piping bag fitted with a 3/8″ star tip. Alternatively, if you don’t have a piping bag you can place the buttercream in a plastic bag and snip off the tip.
Place 6 cookies with the top side down and pipe the buttercream evenly over the top.
Gently spread a spoonful of jam over the top of the buttercream.
Place the remaining 6 cookies on top.
Store in the refrigerator in an air tight container. Bring to room temperature before eating.
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