Peanut Butter and Jelly Sandwich Cookies
Votes: 1
Time: 2 hours 15 minutes
Complexity: easily
Servings: 32
Complexity: easily
Servings: 32
These cookies look like miniature peanut butter and jelly sandwiches, so popular in the US. If you haven't yet fallen in love with this unusual combination in a sandwich, you'll definitely love these! The peanut butter is added directly to the dough, giving the cookies a soft texture. Hold two together with grape jam and enjoy with a glass of milk!
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1 cup premium flour
- 0.5 cup whole grain wheat flour
- 0.5 tsp baking powder
- 0.5 tsp salt
- 110 g unsalted butter at room temperature
- 0.5 cup granulated sugar
- 0.5 cups tightly packed light brown sugar
- 1 teaspoon pure vanilla extract
- 1 large egg
- 1.5 cups creamy peanut butter
- 2/3 tbsp. grape confiture "Concord"
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Recipes with similar ingredients: whole grain flour, Peanut butter, brown sugar, grape jam, confiture, eggs
Cooking the dish according to the recipe:
- In a medium bowl, combine the flour, whole-wheat flour, baking powder, and salt. In a large bowl, beat the butter, granulated sugar, brown sugar, and vanilla extract with a mixer on medium-high speed until light and fluffy, about 5 minutes.
- Beat in the egg until fully incorporated, then add the peanut butter. Reduce mixer speed to low, stir in the flour mixture, and knead until smooth. Place the dough on a sheet of parchment paper and form it into a rectangle. Place another sheet of parchment paper on top and roll the dough into a 0.5 cm thick rectangle. Refrigerate until firm, about 1 hour.
- Position oven racks in the upper and lower thirds of the oven; preheat oven to 375°F (190°C). Trim the edges of the dough and cut it into 4-cm squares. Place them 5 cm apart on 2 clean (unlined) baking sheets; press each square with the tines of a fork to create a crisscross pattern. Gather the scraps and refrigerate the dough until firm; reroll and cut out more cookies.
- Bake, rotating the baking sheets halfway through, until the cookies are almost set, about 14 minutes. Let cool on the baking sheets for 5 minutes, then transfer to wire racks to cool completely. Spoon about 1 teaspoon of grape preserves onto the cookies and top with a second cookie to create a sandwich.
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