At the ripe age of 26, I’ve realized I’m just like a little kid. I like to play outside, I still dream of being a marine biologist, and my favorite foods are pizza, grilled cheese, and peanut butter and jelly sandwiches. This was mostly my inspiration for this week’s treat. When things in life start to suck, who doesn’t want to revert back to the good old days when your biggest problems were which friend to sit next to in class or deciding which Pokémon is best?
Most peanut butter and jelly cookie recipes I researched were peanut butter cookies with a thumbprint filled with jelly. Um, that’s not like the peanut butter and jelly sandwich I know. I need my PB&J cookie to be a sandwich, too. Deliciously creamy peanut butter mingling with sweet strawberry jelly between two pillows of carbs. Well, I imagine anything between two pillows of carbs would be delicious.
I could have just put regular peanut butter in the middle of these, but who are we kidding. I need to buttercream-ize everything. Plus it made it easier to pipe it all nice on the inside of the cookies with it looking like a kindergartener made them. See?
Peanut Butter and Jelly Cookies
For the cookies
2/3 cup shortening
2/3 cup unsalted butter, softened
1 1/2 cups white sugar
2 teaspoons vanilla extract
3 1/2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
Baking Temperature: 350 degrees
Baking Time: 10-12 minutes
- In a medium bowl, combine the flour, baking powder, and salt. Set aside.
- In a large bowl, cream together the butter, shortening and sugar.
- Stir in the eggs and vanilla.
- Stir in flour mixture.
- Roll dough into 1-inch balls and place them on a cookie sheet about 2 inches apart.
- Bake cookies 10 to 12 minutes in the preheated oven, until bottom is light brown. Remove from baking sheets to cool on wire racks.
- Once cooled, spread peanut butter buttercream (see below) and jelly or jam of your choosing on the flat side of one cookie. Place the flat side of another cookie on top to form a sandwich.
For the peanut butter buttercream
2 cups confectioners’ sugar
1 cup creamy peanut butter (don’t use natural peanut butter!)
5 tablespoons unsalted butter, room temperature
1 teaspoon pure vanilla extract
1/4 teaspoon salt (optional)
1/3 cup milk
- Place the confectioners’ sugar, peanut butter, butter, vanilla, and salt in the bowl of an electric mixer fitted with a paddle attachment. Mix on medium-low speed until creamy, scraping down the bowl with a rubber spatula as you work.
- Add the milk and beat on high speed until the mixture is light and smooth.
- Continue to add confectioners’ sugar until desired consistency is reached (you may not use all the sugar).