Oh how things have changed over the years. When I was a little girl, the classic Peanut Butter and Jelly Sandwiches on white bread were always my first choice and if I was lucky, my Mom would even cut off the crust for me. Opening up my lunchbox at school to see what she had packed for me was always an adventure.
Another classic that I enjoyed growing up were Peanut Butter Cookies. I passed on the love for those classics to my boys, and while they still love the classics, baking has developed over the years. And now, we have taken Peanut Butter Cookies to the next level with these Peanut Butter and Jelly Sandwich Cookies. A soft Peanut Butter Cookie sandwiched with a fluffy filling made with COOL WHIP Frosting and strawberry jam.
With Back to School season upon us, these little bites of heaven would be a perfect after-school treat or add one to their lunchbox and you are sure to be the coolest Mom at the lunch table, just like my Mom was!
Peanut Butter & Jelly Sandwich Cookies
¾ cup PLANTERS Creamy Peanut Butter
½ cup unsalted butter, softened
1 ¼ cups brown sugar, firmly packed
3 Tbsp. milk
1 Tbsp. vanilla extract
1 ¾ cups flour, all-purpose
¾ tsp. salt
¾ tsp. baking soda
Granulated Sugar - for rolling cookies
1 (10.6 oz.) container COOL WHIP Frosting, thawed
½ cup strawberry jam or jelly - or favorite flavor
1/8 tsp. strawberry extract, optional
Pink food coloring, optional
COMBINE in a large mixing bowl butter, brown sugar, milk and vanilla and blend until smooth. Add egg and mix well.
COMBINE in a small bowl flour, salt and baking soda. Gradually add to peanut butter mixture and cream until blended. For easier handling, wrap dough in plastic wrap and place in refrigerator until chilled, at least 1 hour.
PREHEAT oven to 375 degrees and coat a cookie sheet with cooking spray. Using a cookie dough scoop or tablespoon, scoop dough into balls and roll. Coat with granulated sugar and place on cookie sheet about 2 inches apart. Dip a fork in water and crisscross the cookie to flatten.
BAKE at 375˚F for 7-9 minutes or until lightly golden brown. Cool completely.
COMBINE in a medium bowl COOL WHIP Frosting and strawberry jam. Depending on the flavor, you may want to add strawberry extract and to add a little color, mix in coloring.
FILL a decorator bag with the strawberry filling or spread with an offset spatula onto bottom side of cookie. Top with another cookie and press together lightly.
Prep Time: 15 minutes
Cook Time: 7-9 minutes
Servings: About 1 ½ dozen sandwich cookies
For more recipes and ideas, visit my blog at hoosierhomemade.com.
Article by Kraft TasteMaker Liz Latham. For more recipes and ideas, visit her blog at Hoosier Homemade.
Please keep in mind that the bloggers opinions, advice and recipes are their own and do not necessarily reflect the opinion of Kraft Foods.