Peanut Butter and Jam Sandwich Cookies
Well it's not secret about my love affair with peanut butter. I love to find ways to add it in to recipes that I have used. It's my way of adding a nutty twist! The cookie dough base recipe comes from Ana Olson's Empire Cookie dough. I love how versatile this cookie dough is. I have used it to create a few recipes. I used a round cookie cutter to make the cookie bottoms and tops. I have included a link at the bottom of the recipe for cookie cutters. These a great investment for making all sorts of cookies. I added a thin layer of peanut butter and my favourite strawberry chia seed jam. You can use your favourite nut butter and jam. Just remember not to overfill the cookies so the filling doesn't come out the sides. If you make these cookies I would love for you to snap a photo and share with me on instagram @pbonaspoon or leave a comment on my website. Happy Baking friends!
- 05/17/2021
- 18 sandwich cookies
- 2 hr 30 min
- Print this
Ingredients
- Cookie Dough (recipe adapted from Anna Olson’s Empire Cookie Dough)
- 10 tbsp unsalted butter at room temperature
- 10 tbsp sifted icing sugar
- 1 yolk from a hard boiled egg
- 1 raw egg yolk
- ½ tsp pure vanilla extract
- 1 ¾ cup cake and pastry flour
- ¼ tsp salt
- Filling:
- ⅔ cup of your favourite peanut butter
- ⅓ cup Jam of your choice- I used strawberry chia seed ja
Directions
- Step 1
- In a stand mixer with a paddle attachment, mix butter and sugar together until creamed together.
- Step 2
- Use a metal sieve and push the raw egg yolk through to a small bowl. Stir the vanilla into the egg and then add this to the butter mixture. Mix on low until blended.
- Step 3
- Add the flour and salt to the butter mixture and stir until blended. Shape the dough into a disk and wrap in plastic wrap and chill in the fridge for about two hours.
- Step 4
- Preheat oven to 325 ℉ and line 2 cookies sheets with parchment paper. Remove dough and place on a lightly floured work surface. Roll out dough to ¼ inch thickness. Use a 2 inch round cookie cutter and place on the baking tray leaving ½ an inch between each cookie.
- Step 5
- Bake the cookies for 10 minutes and transfer to a cooling rack before assembly.
- Step 6
- Once cookies have cooled completely add about ½ tsp of peanut butter then jam to the bottom half of the cookie then place the top on and gently press down. Repeat until all cookies are filled.
- Step 7
- Cookies should be stored in an airtight container for up to 3 days or placed in the refrigerator for 5 days.
- Step 8
- You can freeze the cookies for up to 3 months before adding peanut butter and jam.
