Wednesday, October 17, 2012

Peanut Butter & Jelly Cookie Sandwiches

Today is my nephew Aidan's birthday.  He turns 9.  And while it may seem obvious that children tend to enjoy peanut butter and jelly, this child has an addiction to the sandwich that cannot be satiated.  He will go to town on a PB&J.  And he's something of a jelly/jam/preserves connoisseur.  No lie, he'll take an orange marmalade over regular grape jelly anytime.  And other flavors one would think more refined for a 9 year old palate.  He takes this kid food to the next level.  So of course his birthday baking--sandwich themed this year with Abi's Cake Batter Sandwich Cookies and Elyse's Homemade Oreos--had to be a twist of turning his favorite sandwich into a sweet treat.  Soft peanut butter cookies smooshed together with peanut butter frosting and raspberry preserves sounded like the perfect cookie for this kid.  The preserves cut the peanut butter flavor so it's not overwhelming and the sweet frosting lets you know this is more than just a sandwich or a cookie.  It's a treat fitting of the birthday boy.

Because I'm obsessive crazy a planner, I usually pick the treats for all three kids in the spring, starting with Abi's birthday, so I can keep the theme going all year.  We'll see how long that lasts. So when I found the recipe for Abi's Cake Batter Sandwich Cookies on Betty Crocker, I also found this recipe and immediately knew it was for Aidan.  At the time I almost scoffed at the idea of using a prepackaged mix, but I'm not gonna lie--I've been busy and the weekend I made these, I made a lot of other things (notice the Holiday Cookie Count has started!) so I welcomed the mix with one bowl and one spatula waiting (yay for less dishes!).  I also had some peanut butter buttercream frosting leftover (this recipe) from something else, so I didn't have to a) make more or b) resort to a can of the stuff.  So it's semi-homemade.  I've included the frosting instruction if you want to use a can of it (because frankly that's easier than making 1/2 cup of peanut butter frosting for 15 cookies).  Besides birthday treats, these would be a great option for a bake sale or party.  Use any type of jelly or jam you like and you too can go to town on a PB&J.

Peanut Butter & Jelly Sandwich Cookies


1 pouch (17.5 ounces) Betty Crocker Peanut Butter Cookie mix
1 egg
3 Tablespoons vegetable oil
Peanut Butter Buttercream Frosting -or- 1/3 cup canned vanilla frosting plus 2 Tablespoons peanut butter
1/3 cup jelly, jam or preserves

In a large bowl, mix together cookie mix, egg and oil.

Yeah, I started going to town before I took a "dough" picture

Drop rounded teaspoons of dough (Note: I used a small or teaspoon cookie scoop) onto a parchment or Silpat lined baking sheet, leaving about 2 inches between.

Bake at 375 degrees F for 4 minutes. Then remove from oven and press with a fork to create a cross-hatch pattern.  Return to oven and bake for 4-5 more minutes, turning baking sheet 180 degrees when you return it to oven. If using more than one sheet at a time, rotate positions in the oven for more even baking.

Remove cookies from oven and allow to cool slightly on pan for 2 minutes before removing to wire racks to cool completely.

If using canned frosting, mix together frosting and peanut butter while cookies cool.  When cookies are completely cool, spread 1-2 teaspoons of frosting on the bottom of 1 cookie.  Then spread 1-2 teaspoons of jam onto the bottom of a similarly sized cookie.  Sandwich together.

Makes about 15 cookie sandwiches.

Happy Baking,
The Cookie Princess

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