Ingredients:
Peanut
Butter and Jelly Cookies
½ cup
unsalted butter (1 stick), softened
½ cup light
brown sugar
¼ cup
granulated sugar
½ cup creamy
peanut butter
1 whole egg
¾ teaspoon
vanilla extract
1⅓ cup all
purpose flour
pinch of
salt
¾ teaspoon
baking soda
¼ cup sugar
for rolling
Peanut
Butter Buttercream
3
tablespoons unsalted butter, softened
¼ cup creamy
peanut butter
1 cup
powdered sugar
2-3
teaspoons heavy cream
strawberry
jelly, as needed
Instructions:
Peanut
Butter and Jelly Cookies
Preheat oven
to 350 degrees.
In a stand
mixer with the paddle attachment cream butter and both sugars until light and
fluffy, about 3 minutes.
Add in
peanut butter and mix for 1-2 minutes.
Add in egg
and vanilla. Mix until combined and clump free.
Combine
flour, salt and baking soda in a small bowl.
Add the dry
ingredients to the batter in two parts with the stand mixer on the lowest
speed. Mix for a little less than a minute. Do not over mix.
Portion
dough into 12-16 cookies (depending on how big you would like them).
Add sugar to
a small bowl.
Roll each
cookie in the sugar and place on a silicone baking mat on top of a baking
sheet.
Bake cookies
for 10 minutes until lightly golden brown and firm on the edges.
Remove from
the oven and let set for 3-4 minutes.
Transfer to
cooling rack to cool completely.
Once cool
frost half of the cookies with the peanut butter buttercream.
Spread jelly
on the other half of the cookies.
Sandwich a
jelly cookie and peanut butter cookie together.
Store in an
airtight container.
Peanut
Butter Buttercream
Cream butter
and peanut butter in a stand mixer with the paddle attachment until smooth and
creamy, 2-3 minutes.
Alternately
add powdered sugar and heavy cream. Add more heavy cream if the frosting is too
thick to spread.
Set aside
until ready to frost the cookies.
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