I’ve seen a similar recipe posted in an Australian blog Raspberri Cupcakes that uses sugar cookie dough and peanut butter and jelly sandwiched in between; Erica’s recipe incorporates the peanut butter into the dough, making one delicious peanut butter sandwich cookie.
Peanut butter and jelly sandwich cookies are such a playful sweet treat to serve. They are delicious and, best of all, they are easy to make.
You will need: peanut butter, granulated sugar, light brown sugar, an egg, milk, vanilla extract, flour, baking powder, baking soda, vodka (or some alcohol), brown food coloring (you can mix red, green, and yellow), and your favorite jelly.
In an electric mixer, add the peanut butter.
Next add the white sugar …
Then the brown sugar.
Then slowly add a combination of the milk and vanilla, along with the egg.
While the wet ingredients mix together, combine your dry ingredients in a separate bowl: the flour, baking soda, and baking powder.
Slowly add it to the mixer as it blends with the wet ingredients. Use a spatula to scrape the sides so that it mixes evenly until you have a uniform cookie dough.
Divide the dough in half and roll it into logs. Make an indentation along the top as well as along the sides, so that it looks like a very long loaf of bread. Wrap it in plastic wrap and put it in the refrigerator for an hour or overnight.
Once it is cold, remove it from the plastic and with a sharp knife slice ¼-inch pieces of “bread.”
Lay them on a silicone baking pad or greased parchment over a sheet tray. Bake them in the oven at 350 degrees F for 7-9 minutes.
They will be slightly puffy when they first come out but will deflate as they cool.
Meanwhile, mix your food coloring to make brown paint for the crust. I used 2 drops of red, 1 drop of green and 1 drop of yellow.
And then I mixed it with a touch of whiskey. You could also use any other alcohol. This works better than water because it evaporates rather than turns soggy the way water would!
After you paint the edges of the cookies with brown food coloring, lay one piece on a dish and spread it with jelly. Then add another half on top.
Keep making your cookie sandwiches until all of your pairs have been assembled.
It will be a tray of beautiful sandwiches that may look like savory finger foods but are really sweet treats. These will trick your guests in a delightful way, and will thrill your kids when they see these in their lunch boxes.
Peanut butter sugar cookies made to look like slices of bread and filled with jelly—the perfect back to school treat!
In the bowl of an electric mixer, beat together the peanut butter and sugars until light and fluffy, 2-3 minutes. Beat in the egg, milk, and vanilla until well combined.
In a separate bowl, whisk together the flour, baking powder, and baking soda. With the mixer on low, gradually add the flour mixture to the peanut butter mixture and beat until just combined.
Divide dough in half and roll each half into a rectangular block. Using your fingers, pinch along the middle of the top and along the two sides to form indentations along the length of the block so the dough looks like a bread loaf. Wrap each half in Saran wrap and refrigerate at least 1 hour or overnight.
When dough is chilled, unwrap the dough and use a sharp knife to cut slices of “bread” in 1/4″ thickness. Place 1″ apart on a parchment paper or Silpat-lined cookie sheet and bake for 7-9 minutes, or until edges just begin to brown. Cool for 5 minutes on the pan, then transfer to a wire rack to cool completely.
To paint crusts onto the baked cookies, combine vodka and brown food coloring. Use a clean paint brush to brush mixture on the sides of all the cookies. Using vodka instead of water will prevent the cookies from getting soggy since the alcohol will evaporate!
To make the sandwiches, take one cookie slice and spread with jelly. Match cookie with another slice of similar size and make your PB&J sandwich!
- FOR THE PEANUT BUTTER COOKIES:
- ½ cups Creamy Peanut Butter
- ¼ cups Plus 2 Tablespoons, Granulated Sugar
- ¼ cups Plus 2 Tablespoons Light Brown Sugar
- 1 whole Egg
- 2-½ Tablespoons Milk
- ½ teaspoons Vanilla Extract
- 1-¼ cup All-purpose Flour
- ¼ teaspoons Baking Powder
- ¼ teaspoons Baking Soda
- FOR THE CRUST:
- 2 Tablespoons Vodka
- 2 drops Brown Food Coloring
- FOR THE FILLING:
- ¼ cups Jelly (flavor Of Your Choice)
There’s so much to say about Georgia, we don’t know where to start. Leaving Wall Street for the French Culinary Institute, followed by a stint at the Gramercy Tavern and La Chassagnette in France, her passion for food and food traditions are evident and inspiring. Visit her site at Georgia Pellegrini, where you’ll find more recipes, photos, learn all about her wonderful books Girl Hunter and Food Heroes, and enjoy her latest adventures.