I’m not much of a baker but these Peanut Butter and Jelly Sandwich Cookies made me smile when I saw them posted here by Erica.

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.

 
 
 

This was such an easy, whimsical, and delicious recipe. It made me happy. Thank you to Erica for sharing it with us! Be sure to check out her website Erica’s Sweet Tooth for other sweet treats.

Printable Recipe

Peanut Butter and Jelly Sandwich Cookies

by sweettooth on August 23, 2012 in Cookies, Desserts August 23, 2012 CookiesDesserts

See post on sweettooth’s site!

4.00 Mitt(s) 1 Rating(s)

Prep Time: 20 mins

Cook Time: 8 mins

Difficulty: Easy

Servings: 20

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Peanut butter sugar cookies made to look like slices of bread and filled with jelly—the perfect back to school treat!

Ingredients

• 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)

Preparation Instructions

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!

 
 
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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.

 
I think I should come clean before I start telling you about this recipe.

Confession: I really don’t like peaches. Like, despise them. I like peaches about as much as Ree likes bananas.

What business did I have making a dessert with peaches? Well, it was all about love, people. The rest of my family loves peaches, and I love my family. I had a few peaches from my last farmers’ market trip that needed to be used ASAP on a day when I needed to make a potluck dessert. It was destiny, I suppose.

This recipe is a combination of a cheesecake and a crumble, and I think you may even substitute a different kind of fruit for the peaches (pears, apples, berries, etc.). Thank you TK member Courtney (who blogs at Bake, Eat, Repeat) for posting these Peaches and Cream Crumble Bars!

Let’s begin by making a few preparations. Oven at 350ºF? Check. Baking dish lined with foil and greased? Check.

To make the crust you only need three things: flour, brown sugar, and butter. (If you use unsalted butter, you’ll need to add a bit of salt.)

Add the butter to a medium-sized mixing bowl. (Or the work bowl of your best friend—er, I mean stand mixer. Please tell me you named yours, too?)

Add the brown sugar, then beat it to soften the butter and incorporate the sugar.

Add the flour.

Mix well, scraping down the sides. At first it’ll look really crumbly. Then it will look like …

This. A beautiful, somewhat-sticky mass about the consistency of cookie dough.

Press the dough evenly into the prepared baking dish and bake it for about 20 minutes. It should begin to turn golden brown on the edges and the middle should be set.

Meanwhile you can start on the other components. First, the filling. You’ll need three ripe peaches, eggs, peach jam (thanks Grandma!), cream cheese, sour cream, flour, and vanilla.

You’ll need some sugar, too. Just pretend it’s in the photo, snuggled in between the sour cream and cream cheese. Yep, right there.

Put the cream cheese and sour cream into a mixing bowl.

Beat the daylights out of it until you have a relatively lump-free mixture. Be sure to scrape down the sides a few times to get those tricky parts in the bottom.

Add the sugar and the flour …

And the eggs and vanilla.

Like before, beat the daylights out of it until you have a silky-smooth batter. (Scrape down the sides again!)

Next, let’s get the topping done. In a small bowl, add the flour, brown sugar, cinnamon, and ginger. (If you use unsalted butter, add 1/4 teaspoon of salt.)

You’ll need to add a stick of melted butter to this mixture, but you might want to whisk it together first. I didn’t. My daughters (3 and 5) were glued to me asking, “CAN I HELP NOW?” “CAN I TASTE IT?” “CAN I STIR IT UP?” “WHEN ARE YOU GOING TO BE DONE?!” “CAN I HELP NOW?” And somehow I forgot to whisk it. It happens.

I think they have a built-in radar that tells them I’m making a dessert. They usually aren’t glued to me when I make dinner.

But, see? It all turned out well in the end. The crumble was wetter than I anticipated, but it was easily broken apart with my fingers.

One last thing: Slice up the peaches. Aren’t they pretty?

Alright. Assembly time. Grab the baked crust and smear some peach jam over it.

Grab some helpers (or your own two hands) and lay the peaches on top.

My 5-year-old enjoys lining things up in nice, even rows. (Ahem. She gets that from her mother.) This is how ours turned out. We used two yellow peaches and one white one.

You know that batter you’d like to put your face in? Pour that over the peaches. Then lick that bowl clean. I didn’t make it into the closet in time so I had to share with my minions.

Speaking of minions, they’re awfully good at sprinkling the crumble mixture over the cheesecake batter.

My younger one ate more than she sprinkled, but we had enough to cover the whole thing.

Time to bake! Throw it in the oven for 30-40 minutes or until the middle sets up.

Let it cool for 15-20 minutes before you dig in. I was able to lift the foil and slide the whole thing onto a cutting board.

I love how beautiful the layers are in these!

And I even liked how they tasted. Yes, even the peach-hater liked them! Like cheesecake, they get even better when they sit in the fridge and cool for several hours.

Thanks again Courtney! Be sure to check out Courtney’s TK recipe box and her recipes over on her blog, Bake, Eat, Repeat.

Recipe alterations: I replaced all of the flour with whole wheat pastry flour, reduced all of the sugars by half, used salted butter and omitted the added salt, and omitted the step of brushing the crust with melted butter. (I didn’t think that last one was necessary.)

Printable Recipe

Peaches and Cream Crumble Bars

by Courtney on August 17, 2012 in Desserts, Fruit Desserts August 17, 2012 DessertsFruit Desserts

See post on Courtney’s site!

4.75 Mitt(s) 4 Rating(s)

Prep Time: 40 mins

Cook Time: 50 mins

Difficulty: Easy

Servings: 24

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Sweet juicy peaches paired with tender shortbread, rich custard and spiced crumble. It’s summer in a bar.

Ingredients

• FOR THE SHORTBREAD:
• 2 sticks Unsalted Butter, Cut Into Small Chunks
• ¼ cups Brown Sugar
• ½ teaspoons Kosher Salt
• 2 cups Flour
• FOR THE FILLING:
• 1 Tablespoon Butter
• ½ cups Peach Jam
• 3  Large Peaches, Pitted And Thinly Sliced
• 12 ounces, weight Cream Cheese, Softened
• ¼ cups Sour Cream
• ½ cups Sugar
• 1 Tablespoon Flour
• 2  Eggs
• 1 teaspoon Vanilla
• FOR THE CRUMB TOPPING:
• 1 cup Flour
• ¼ cups Sugar
• ¼ cups Brown Sugar
• ½ teaspoons Ginger
• 1 teaspoon Cinnamon
• ¼ teaspoons Salt
• 1 stick Unsalted Butter, melted

Preparation Instructions

1. For the shortbread crust: Preheat the oven to 350 F. Line a 13 x 9 inch baking dish with foil, then grease the foil on all sides. Set the dish aside. In the bowl of an electric mixer, beat the butter until it begins to soften, about 30 seconds. Add sugar and salt and beat on low speed until just combined. Add the flour and beat on low speed until incorporated then increase to high speed and beat until a cohesive dough is formed. Using your fingers, press the dough into the baking dish and bake for 20 minutes or until puffy and golden brown. When it’s done remove it from the oven and start the next step.

2. For the filling: Brush shortbread crust with 1 tablespoon of melted butter. Spread peach jam evenly over the crust, then layer with sliced peaches. To make the cream layer, put the cream cheese and sour cream in a bowl and beat on high speed until smooth. Add sugar and 1 tablespoon flour and beat another 30 seconds. Add eggs and vanilla and beat until smooth and thoroughly combined. Pour cheesecake mixture over peach slices. Set aside.

3. For the topping: In a small bowl, combine flour, sugars, ginger, cinnamon, and salt. Pour melted butter over all of it and use your fingers to mix everything together until coarse crumbles form. Sprinkle over the top of the cheesecake layer. Bake again at 350 F for 30 minutes or until crumbles are golden brown and center is set.

 
 
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Be sure to check out Natalie’s own beautiful food blog, Perrys’ Plate, where you can see her growing collection of lovely recipes. There’s always something new to see there. Go visit now!

 
Ever since I can remember, peaches have been a special treat. This beautiful, golden fruit has such a delicate yet fabulous flavor. Soft and juicy, sweet but not overly so.

These muffins, brought to us by Karalie, are a wonderful way to feast upon peaches. Not only are they scrumptious, they’re nutritious as well! Whole wheat flour, natural sugar, and yogurt make this a treat you can feel good about eating or sharing.

Let me show you how to make them!

Here’s what you’ll need: whole wheat flour, quick cooking oats, turbinado (I used maple) sugar, baking powder, salt, an egg, peach or vanilla yogurt, butter, vanilla extract, and peaches.

First off, preheat your oven to 400°F. Grease a muffin tin or line it with papers. Put the flour, oats, sugar, and baking soda in a large mixing bowl.

The recipe didn’t call for it but I added a bit of salt to enhance the flavors. Whisk it all together until well-mixed.

Peel and chop the peaches. Aren’t they pretty?

In a separate mixing bowl, lightly whisk the egg. Add the yogurt, melted butter, and vanilla extract. Whisk until well-combined.

Pour the wet ingredients into the dry ingredients.

Stir just until combined.

Add the peaches and gently fold them in.

Spoon into the prepared muffin tin. Bake in preheated oven for 15-20 minutes, or until they test done. Cool in the pan 10 minutes before removing to a cooling rack.

Serve warm or at room temperature. Spread with butter.

Notes:
1. As mentioned above, I added a bit of salt to the recipe to enhance the flavor of the muffins. 
2. I found these muffins to be a bit dense. Next time I may add a little milk, some baking soda, or a little more baking powder to the batter.
3. These freeze beautifully. Simply place cooled leftover muffins in a freezer bag. Defrost on the counter, or in the oven if you like your muffins warm.

Thank you, Karalie, for sharing this fabulous recipe!

Printable Recipe

Peachy-keen Muffins

by karalie on May 4, 2010 in Breads, Muffins May 4, 2010 BreadsMuffins

5.00 Mitt(s) 3 Rating(s)

Prep Time: 20 mins

Cook Time: 15 mins

Difficulty: Easy

Servings: 12

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Moist peach muffins, great for breakfast or as a snack!

Ingredients

• 1-½ cup Whole Wheat Flour
• ½ cups Quick Cooking Oats
• ⅔ cups Turbinado Sugar
• 1-½ teaspoon Baking Powder
• 1 whole Egg, Lightly Beaten
• ½ cups Peach Or Vanilla Yogurt
• ¼ cups Butter, Melted
• ¼ cups Oil
• 1 teaspoon Vanilla Extract
• 1 cup Fresh Peaches, Peeled And Chopped OR Well-drained Canned Peaches, Chopped

Preparation Instructions

In a large bowl, combine flour, oats, sugar and baking powder. Combine egg, yogurt, butter, oil, and vanilla; mix well. Stir into dry ingredients just until moistened. Fold in peaches. Fill greased or paper-lined muffin cups two-thirds full. Bake at 400°F for 15-20 minutes, or until muffins test done. Cool in the pan 10 minutes before removing to a wire rack.

Makes 12 muffins. Calories per muffin: 196.

 
 
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Newly-married Erica Kastner shares her wonderful recipes and amazing food photography on her blog, Cooking for Seven. She also writes about crafts and posts more of her beautiful photography in her personal blog, EricaLea.com. There really isn’t much that this amazing young lady can’t do, and we’re thrilled she does some of it here.

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