Best Butter Cookie Jelly Sandwiches Recipes

PEANUT BUTTER COOKIE SANDWICHES STUFFED WITH GRAPE JELLY ICE CREAM

Steps:

• Preheat oven to 400 degrees.
• Cream the butter well in a mixer with a paddle attachment. Add the sugars and continue to mix well. Add the egg and vanilla and mix well. Sift the flour with the baking soda and the salt then add it to the mixer and blend. Add the peanut butter and mix well. Roll into 1/2-inch balls and place on a greased sheet pan 1-inch apart. Press a fork down on the surface lengthwise then crosswise to make a grid pattern. Bake for 5 to 8 minutes at 400 degrees until light golden brown. Let cool on the pan.
• Place a small scoop of grape jelly ice cream on the bottom (flat) side of a cookie and top with another cookie to make a sandwich. Place in the freezer and repeat with the remaining cookies.
• Fold grape jelly into vanilla ice cream, leaving some streaks of jelly. Freeze until ready to use in the sandwiches.

PEANUT BUTTER AND JELLY COOKIE SANDWICHES (PB&J COOKIES) - SWEETS BY ELISE

Steps:

• Preheat your oven to 350 degrees Fahrenheit. Line baking sheets with parchment paper to ensure the cookies come off cleanly and in one pieces after baking.
• In a medium bowl, whisk all purpose flour, baking soda, and salt together.
• In a large bowl with a hand mixer or in the bowl of your stand mixer fitted with a paddle attachment, beat room temperature butter, light brown sugar, and 1/3 cup granulated sugar together on medium-high speed until smooth, creamy, and fluffy. This should be 2-3 minutes of consistent mixing.
• Add room temperature eggs to the dough and beat on medium speed until incorporated.
• Mix vanilla extract and creamy peanut butter into the dough on medium speed until smooth. Scrape down the sides and bottom of the bowl with a rubber spatula before mixing again to make sure the ingredients are properly incorporated.
• Carefully, add the dry ingredients to your wet batter on low speed and in several additions to avoid making a mess. Mix only until you see the dry ingredients disappear into the batter, as mixing past this point can create dense cookies.
• Roll the balls into 1 tablespoon-sized (35g) dough balls. Roll each ball in the extra 1/4 cup of sugar before placing them on the baking sheet.
• Bake the cookies for 8-12 minutes or until the tops are cracked, the centers look domed and slightly soft, and the edges are light golden brown.
• Let the cookies cool on the baking sheet for about 5 minutes before transferring them to a cooling rack or plate to finish cooling.
• In a large bowl with a hand mixer or in the bowl of a stand mixer fitted with a paddle attachment, beat room temperature butter on medium-high speed until smooth.
• Slowly, add powdered sugar to the mixture, beating on low speed to avoid the powdered sugar spilling out of the bowl. Once the powdered sugar is fully incorporated, beat for another minute to ensure the mixture is smooth.
• Add the room temperature strawberry preserves to the frosting. Beat until combined. Scrape down the sides and the bottom of the bowl with a rubber spatula to ensure the ingredients are properly incorporated throughout.
• If desired, transfer the frosting to a piping bag or a zippable plastic bag with the corner snipped off for better control.
• Top half of your cooled peanut butter cookies with the strawberry jam frosting.
• Heat 1/3 cup (107g) of strawberry preserves in the microwave for about 10 seconds before stirring aggressively with a spoon to smooth it out. If desired, transfer the jam to a piping bag or zippable plastic bag with part of the corner snipped off for more control.
• Top each frosted cookie with a dollop of strawberry jam as desired. For cleaner cookies, keep the jam towards the center of the cookie.
• Add an unfrosted cookie to the top of each frosted and topped cookie to create a cookie sandwich.
• For best results, allow the sandwiches to rest to firm up before storing at room temperature tightly covered or in an airtight container for up to 4 days.

BUTTER COOKIE JELLY SANDWICHES

Steps:

• Cream butter and sugar thoroughly; add egg, vanilla and almond extract and mix well. Add flour, mixing only until flour is combined. Preheat oven to 350 degrees. Place cookie dough into a large pastry bag fitted with a large star tube. Holding the pastry bag at a 90 degree angle, pipe 2" size logs onto pieces of aluminum foil cut to fit cookie sheets. Position cookies approximately 1" apart. Bake 10 to 12 minutes, cookies should still be pale. Repeat, using remaining dough. You can bake two cookies sheets at a time, alternating sheets midway through baking time. When done, slide aluminum foil off cookie sheets and leave cookies on foil until cool.
• When cookies are cool, spread approximately one teaspoon of jam on bottom of cookie, top with another cookie, trying to match the size as much as possible. Place cookies on waxed paper or foil, cover and leave several hours before proceeding to decorate with chocolate.
• When ready to decorate, melt chocolate chips with shortening on top of a double boiler, or place in a small crockpot. When chips are melted, stir well. Dip one end of cookie sandwich into chocolate, scrape extra chocolate off the bottom of the cookie, and place on rack; continue to dip some cookies, then go back to the first few cookies, and sprinkle with colored sprinkles. This method prevents the sprinkles from sinking too deep into the melted chocolate.
• Store in an airtight container one week.