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Recipe: Peanut Butter & Jelly Sandwich Cookies

Ingredients

Directions

~ Marla Meridith

Recipe: Peanut Butter & Jelly Sandwich Cookies

With long days at school & on the ski hill my kids come home starving!! These cookies offer something a little more than the average cookie, they are packed with gobs of peanut butter & jelly in the middle. If you are looking for a fun food craft to do with the kids this is perfect. They can help flatten the dough & cut out shapes. They also will love to smear on the PB&J!

3 1/2 cups unbleached all purpose flour, leveled, plus more for surface
1/2 cup granulated sugar
1/2 cup turbinado sugar
2 tablespoons baking powder
1 teaspoon baking soda
1 teaspoon Kosher salt
1 cup (2 sticks) cold unsalted butter, cut up
1 cup large unsweetened coconut flakes
1 large egg
1/2 cup heavy cream
1 teaspoon pure vanilla extract
2 tablespoons turbinado sugar (for tops of cookies)
1/2 cup strawberry jam (or any flavor you prefer)
1/2 cup smooth peanut butter

Preheat oven to 425°F with racks in the lower thirds of the oven. Line three baking sheets with parchment paper. Place flour, granulated sugar, turbinado sugar, baking powder, baking soda, and salt in the bowl of food processor. Pulse to combine a few times. Add butter and coconut and pulse just until mixture resembles coarse meal, 15 to 25 times.
Whisk together egg, cream and vanilla extract in a bowl. Reserve 2 tablespoons for the tops of the cookies. Add remaining egg mixture to butter mixture and pulse 20 to 30 times. Mixture should start to pull away from the sides of the bowl.
Turn dough out onto a lightly floured surface and knead gently to bring dough together. This dough takes a little bit of work to stick together, but it will. Pat dough to ¼-inch thickness and cut out cookies with a 2 ½-inch cookie cutter. Brush one side of cookies with the egg/cream mixture. Sprinkle with turbinado sugar. Place cookies, 1 inch apart, on prepared baking sheets. Bake, rotating sheets halfway through, until golden brown, 7 to 9 minutes. Cool baking sheets on wire racks. Repeat with remaining cookies.
Spread jam on the bottom of half of the cookies and peanut butter on the other half. Make cookie sandwiches. Enjoy!

~ Marla Meridith

Recipe: Peanut Butter & Jelly Sandwich Cookies

With long days at school & on the ski hill my kids come home starving!! These cookies offer something a little more than the average cookie, they are packed with gobs of peanut butter & jelly in the middle. If you are looking for a fun food craft to do with the kids this is perfect. They can help flatten the dough & cut out shapes. They also will love to smear on the PB&J!

3 1/2 cups unbleached all purpose flour, leveled, plus more for surface
1/2 cup granulated sugar
1/2 cup turbinado sugar
2 tablespoons baking powder
1 teaspoon baking soda
1 teaspoon Kosher salt
1 cup (2 sticks) cold unsalted butter, cut up
1 cup large unsweetened coconut flakes
1 large egg
1/2 cup heavy cream
1 teaspoon pure vanilla extract
2 tablespoons turbinado sugar (for tops of cookies)
1/2 cup strawberry jam (or any flavor you prefer)
1/2 cup smooth peanut butter

Preheat oven to 425°F with racks in the lower thirds of the oven. Line three baking sheets with parchment paper. Place flour, granulated sugar, turbinado sugar, baking powder, baking soda, and salt in the bowl of food processor. Pulse to combine a few times. Add butter and coconut and pulse just until mixture resembles coarse meal, 15 to 25 times.
Whisk together egg, cream and vanilla extract in a bowl. Reserve 2 tablespoons for the tops of the cookies. Add remaining egg mixture to butter mixture and pulse 20 to 30 times. Mixture should start to pull away from the sides of the bowl.
Turn dough out onto a lightly floured surface and knead gently to bring dough together. This dough takes a little bit of work to stick together, but it will. Pat dough to ¼-inch thickness and cut out cookies with a 2 ½-inch cookie cutter. Brush one side of cookies with the egg/cream mixture. Sprinkle with turbinado sugar. Place cookies, 1 inch apart, on prepared baking sheets. Bake, rotating sheets halfway through, until golden brown, 7 to 9 minutes. Cool baking sheets on wire racks. Repeat with remaining cookies.
Spread jam on the bottom of half of the cookies and peanut butter on the other half. Make cookie sandwiches. Enjoy!

~ Marla Meridith