Best Pbjsandwich Shaped Cookies Recipes

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PB&J SANDWICH COOKIES



PB&J Sandwich Cookies image

Double the fun and taste for kids with two cookies jammed with frosting.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 1h10m

Yield 18

Number Of Ingredients 5

1 pouch (1 lb 1.5 oz) Betty Crocker™ peanut butter cookie mix
Vegetable oil and egg called for on cookie mix pouch
1/3 cup Betty Crocker™ Rich & Creamy vanilla frosting (from 1-lb container)
2 tablespoons peanut butter
1/3 cup favorite jelly, jam or preserves

Steps:

  • Heat oven to 375°F. Make cookies as directed on pouch, using oil and egg. Cool completely, about 30 minutes.
  • In small bowl, stir frosting and peanut butter until smooth.
  • For each sandwich cookie, spread generous teaspoon frosting mixture on bottom of 1 cookie; spread scant teaspoon jelly over peanut butter mixture. Top with another cookie, bottom side down.

Nutrition Facts : Calories 200, Carbohydrate 28 g, Cholesterol 10 mg, Fat 1 1/2, Fiber 0 g, Protein 3 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 170 mg, Sugar 18 g, TransFat 0 g

PBJ SANDWICH COOKIES



PBJ Sandwich Cookies image

Cookies made with peanut butter seem to keep getting better, especially as we learn to appreciate salty desserts. The peanut-butter-and-jelly sandwich cookie recipe here was inspired by a nearly savory PBJ dessert at Momofuku Ssam Bar a couple of years ago.

Provided by Mark Bittman

Categories     cookies and bars, dessert

Time 40m

Yield 15 to 20 cookies

Number Of Ingredients 10

1/2 pound (2 sticks) unsalted butter, softened, more for greasing baking sheets
1 cup sugar
3/4 cup peanut butter, chunky or smooth
1 egg
3 cups all-purpose flour, more for work surface
Pinch salt
1 teaspoon baking powder
1 tablespoon milk, or as needed
1 teaspoon vanilla extract
1/2 cup fruit jam or jelly

Steps:

  • Use an electric mixer to cream together the butter, sugar and peanut butter; add egg and beat until well blended.
  • In a bowl, combine flour, salt and baking powder. Add dry ingredients to wet, adding a little milk as necessary to make dough just soft enough to handle. Stir in the vanilla. Shape dough into a log about 1 1/2 inches in diameter, wrap in plastic and refrigerate for at least 2 hours or up to 2 days (or wrap well and freeze).
  • Heat oven to 400 degrees. Lightly grease 1 or 2 baking sheets. Cut slices about 1/8-inch thick from chilled or frozen log. Bake until edges are lightly brown and center set, 6 to 10 minutes. Cool for about 2 minutes on sheets before using a spatula to transfer cookies to a rack to finish cooling. Sandwich flat sides of two cookies together with a heaping teaspoonful of jam; repeat using all cookies.

Nutrition Facts : @context http, Calories 312, UnsaturatedFat 8 grams, Carbohydrate 37 grams, Fat 17 grams, Fiber 1 gram, Protein 5 grams, SaturatedFat 8 grams, Sodium 48 milligrams, Sugar 17 grams, TransFat 0 grams

P.B.J.(SANDWICH-SHAPED ) COOKIES:



P.B.J.(sandwich-shaped ) Cookies: image

These are the "CUTEST" cookies I ever saw!! So much Fun to make & the Kids can help with the jelly!! They are a Big hit with the grownups as well as the kids! One of my friends at work made them & brought them in AND I just had to get this recipe & I am gald I did !The time is split up because of the refrigeration on the dough! So the dough can be made the day before if you wish! Its EASY & FUN & CUTE !!

Provided by Poker

Categories     Dessert

Time 25m

Yield 24 cookies

Number Of Ingredients 9

3/4 cup firmly packed light brown sugar
1/2 cup butter, soften
1/3 cup chunky peanut butter
1 large egg
1 teaspoon vanilla extract
1 1/2 cups unsifted all-purpose flour
1/4 teaspoon baking powder
1/8 teaspoon salt
2 tablespoons grape jelly

Steps:

  • In medium-size bowl, with electric mixer on medium speed, beat brown sugar, butter & peanut butter until light & fluffy.
  • Beat in egg & vanilla until well mixed.
  • Reduce mixer speed to low; gradually beat in flour, baking powder & salt.
  • Gather dough into a ball: form into a 12-inch long log, With fingers, press dough to resemble a loaf of bread by making top round & squaring off bottom.
  • Wrap & refrigerate dough several hours or until firm enough to slice.
  • Heat oven to 350*f.
  • Lightly grease 2 baking sheets.
  • With sharp knife, cut dough crosswise into 1/4- inch thick slices.
  • Place slices, 1 inch apart, on greased baking sheet.
  • If necessary, reshape cookie slices to resemble a slice of bread.
  • Bake cookies 8-10 minutes ot until just golden brown at edges.
  • Cool cookies 2 minutes on baking sheet, than transfer to wire rack & cool completely When cookies are cool, turn half side down on work surface.
  • Spoon 1/4 teaspoon grape jelly on each and top with another cookie, right side up.
  • Gently press cookies together to spread jelly evenly.
  • Store in airtight container.

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