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August 25, 2014

PB&J Sandwich Cookies Recipe

I'm finally tackling all the recipes stuffed in a kitchen cupboard, and one recipe I've tried recently was from the January 2009 Redbook Magazine for PB&J Sandwich Cookies:

They turned out quite messy, but they were still a a hit with the kids (the cookies by themselves were really good too)!

PB&J Sandwich Cookies (Recipe credit Redbook Magazine):

Ingredients:
Cookies:
  • 1 c all-purpose flour 
  • 1/2 c unsalted butter, softened
  • 1/2 t baking soda 
  • 1 large egg 
  • 1/2 t salt
  • 1 t vanilla extract 
  • 1/4 t baking powder
  • 1/2 c chunky peanut butter 
  • 1/2 c packed light brown sugar 
  • 1/3 c granulated sugar 
  • 3/4 c quick-cooking oats
Filling:
1/2 c confectioners' sugar
1/4 c creamy peanut butter
2 T unsalted butter, softened
1 t milk
1/3 c strawberry jam or jelly

Directions:
  • Heat oven to 350 degrees F. 
  • Line 2 baking sheets with parchment paper. 
  • Whisk flour, baking soda, salt, and baking powder in a bowl.
  • In a separate medium bowl, mix butter and chunky peanut butter until smooth. 
  • Mix in sugars and stir until well blended. 
  • Beat in egg and vanilla. 
  • Stir in flour mixture, followed by oats, until just blended.
  • Spoon level tablespoonfuls of dough into balls and place 2 inches apart on prepared baking sheets. 
  • Using a floured fork, make a crisscross pattern on top of each ball by pressing dough into a flat 2 1/4-inch circle, about 1/4-inch thick. 
  • Bake 10 to 12 minutes, or until lightly browned at edges. 
  • Let cool on baking sheet 1 minute before removing to a wire rack to cool completely.
  • To make the filling, beat sugar, creamy peanut butter, butter, and milk until light and fluffy. 
  • Spread 2 teaspoons of the filling onto bottom halves of cookies. 
  • Spread approximately 1 teaspoon of jelly on bottoms of the remaining cookies. 
  • Sandwich together peanut butter-covered cookies with jam-covered cookies.

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