Best Peanut Butter Cookie Sandwiches Stuffed With Grape Jelly Ice Cream Recipes

PEANUT BUTTER COOKIE SANDWICHES

Steps:

• Preheat oven to 350°F (177°C). Line two large baking sheets with parchment paper or silicone baking mats. (Always recommended for cookies.) Set aside.
• Whisk the flour, oats, baking soda, baking powder, and salt together until combined. Set aside.
• In a large bowl using a hand-held or stand mixer fitted with a paddle attachment, beat the butter, brown sugar, and granulated sugar together on high speed until completely smooth and creamy, about 2 minutes. Add the peanut butter, egg, and vanilla extract and beat on high speed until combined, about 1 minute. Scrape down the sides and bottom of the bowl as needed to combine. Add the dry ingredients to the wet ingredients and mix on low until combined.
• Scoop cookie dough into balls, about 2 heaping teaspoons of dough per cookie (almost 1 Tablespoon- any size around here is great), and arrange 3 inches apart on the baking sheets. Using the back of a measuring cup or drinking glass, gently press down on each dough ball to slightly flatten. Bake for 10-11 minutes or until edges are lightly browned and appear set.
• Allow cookies to cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely before sandwiching.
• In a large bowl using a hand-held or stand mixer fitted with a paddle attachment, beat the frosting ingredients together until combined and smooth. Spread the frosting onto the flat side of one cookie and sandwich with the other. (Or you can use a piping tip- I used piping tip #12 to pipe the frosting onto the cookies before sandwiching.) Repeat with remaining.
• Cookies will stay fresh covered at room temperature for 3 days or in the refrigerator for 1 week.

PEANUT BUTTER AND JELLY SANDWICH COOKIES

Steps:

• Whisk the all-purpose flour, whole-wheat flour, baking powder and salt in a medium bowl. Beat the butter, granulated sugar, brown sugar and vanilla in a large bowl with a mixer on medium-high speed until light and fluffy, about 5 minutes. Beat in the egg until combined, then beat in the peanut butter until smooth. Reduce the mixer speed to low and beat in the flour mixture until just combined. Turn out the dough onto a piece of parchment paper and pat into a rectangle. Top with another piece of parchment and roll out the dough into a 1/4-inch-thick rectangle. Refrigerate until firm, about 1 hour.
• Position racks in the upper and lower thirds of the oven; preheat to 375 degrees F. Trim the edges of the dough and cut into 1 1/2-inch squares. Arrange 2 inches apart on 2 unlined baking sheets; press each with the back of a fork to make a crisscross pattern, flattening slightly. Gather the scraps and refrigerate until firm, if needed; reroll to cut out more cookies.
• Bake, switching the pans halfway through, until the cookies are almost set, about 14 minutes. Let cool 5 minutes on the pans, then transfer to racks to cool completely. Sandwich the grape jelly (about 1 teaspoon per sandwich) between the cookies.

PEANUT BUTTER AND JELLY ICE CREAM SANDWICHES

Steps:

• Prepare the peanut butter ice cream and let harden in the freezer for about 6 hours.
• Prepare the dough for peanut butter cookies and divide the dough into 16 walnut-size balls. Proceed with the recipe from there, baking the cookies 10 to 12 minutes at 350 degrees. Let cool completely.
• To assemble the ice cream sandwiches remove the ice cream from the freezer and let it stand at room temperature for about 5 minutes to soften slightly.
• Spread a layer of jam on the flat side of each peanut butter cookie. Place a scoop of peanut butter ice cream in the center of half the cookies, on top of the jam. Top with the remaining cookies, jam side down. Gently squeeze the cookies together until the ice cream and jam come to the edges of the cookies. Put the ice cream sandwiches back in the freezer for at least 15 minutes to harden the jam. These can be made 2 days ahead. Place them in a large plastic storage bag or airtight container and store in freezer.

PEANUT BUTTER COOKIES WITH GRAPE JELLY ICE CREAM

Steps:

• To make the ice cream, split and scrape the seeds of the vanilla bean into the sugar and use your fingers to spread the seeds throughout. Bring milk, cream, and half of the sugar to a boil. Whisk the rest of the sugar with the yolks. Temper the yolks by gradually whisking in about 1/2 cup of the hot cream mixture. Whisk the tempered yolks back into the remaining cream and strain through a fine sieve or chinois. Chill. Process the ice cream in an ice cream maker according to manufacturer's instructions. When done, fold the grape jelly into the ice cream.
• Preheat the oven to 325 degrees F.
• To make the cookies, first melt butter, add oats and cook over medium heat until toasted, about 5 to 7 minutes. Chill. Cream the butter, baking soda, salt, and sugars until fluffy. Add peanut butter. Add oats, then flour on low speed. Roll out the dough to 1/4-inch thickness. Cut out desired shapes and place on sheet pan. Bake for 15 to 20 minutes until golden brown.
• To make the filling, cream all the ingredients together and chill.
• Spread filling on 1 cooled cookie, and top with another cookie to sandwich together. Continue for the rest of the cookies. Serve with a scoop of grape jelly ice cream.