The "jelly" in this cookie sandwich is actually a raspberry cream cheese frosting made with raspberry jam.
Directions for: Peanut Butter and Jelly Cookie Sandwich
Ingredients
Cookies2 cups all-purpose flour
1 tsp baking soda
tsp baking powder
tsp kosher salt
1 cup (2 sticks) unsalted butter, softened
cup chunky peanut butter
cup smooth peanut butter
1 cup lightly packed brown sugar
cup granulated sugar, plus more for rolling dough
2 large eggs
Raspberry Cream Cheese Frostingcup (6 oz) cream cheese, softened
cup (1 stick) unsalted butter, softened
cup raspberry jam
1 pinch kosher salt
2 cups powdered sugar
Directions
Cookies1. Preheat the oven to 325F and line 2 baking sheets with parchment paper.
2. Whisk together the flour, baking soda, baking powder and salt in a medium bowl and set aside.
3. In the bowl of stand mixer, cream together the butter and chunky and smooth peanut butters. Add the brown and granulated sugars and beat for 3 minutes. Add the eggs 1 at a time, beating for 1 minute after each addition. Add the flour mixture and mix until just combined.
4. Put some granulated sugar in a bowl. Scoop 1/4-cup balls of dough into the bowl, roll the dough in the sugar and transfer to the prepared baking sheets, pressing each cookie flat with a fork. Bake until the edges are golden brown, 8 to 11 minutes. Let cool completely before filling with frosting.
Raspberry Cream Cheese Frosting1. Cream together the cream cheese, butter, jam and salt in a bowl with an electric mixer. Add the powdered sugar and beat until soft and creamy.
2. Spread approximately 2 tablespoons of frosting on one side of a cookie and sandwich together with another cookie. Repeat with the remaining ingredients.
Source and Credits
This recipe was created by a contestant during a cooking competition. The Food Network Kitchen have not tested it for home use and therefore cannot make any representation as to the results.
Recipe courtesy of Jane Soudah
See more: Dessert, Bake, Eggs/Dairy, Nuts, Snack