Ingredients: |
Ingredients: ½ cup unsalted butter, softened
1 cup granulated sugar, divided
½ cup firmly packed light brown sugar
1 large egg
1 large egg yolk
¾ cup creamy peanut butter*
2 tsp vanilla bean paste
1½ cups all-purpose flour
½ tsp baking powder
½ tsp baking soda
¼ tsp kosher salt
Peanut Butter Mousse (recipe follows)
½ cup unsalted butter, softened
4 oz cream cheese, softened
⅓ cup creamy peanut butter*
¾ cup confectioners’ sugar
1 Tbsp heavy whipping cream
⅓ cup grape jelly
|
Directions: |
Directions:Line baking sheet with parchment paper.
In bowl of stand mixer fitted with paddle attachment, beat butter, ½ cup granulated sugar & brown sugar at medium speed until fluffy, 2-3 min, stopping to scrape sides of bowl. Add egg & egg yolk, beating well. Add peanut butter & vanilla bean paste, beating until combined.
In medium bowl, whisk together flour, baking powder, baking soda & salt. With mixer on low speed, gradually add flour mixture to butter mixture, beating just until combined. Using 1½ Tbsp spring-loaded scoop, scoop dough into mounds; place on prepared pan. Refrigerate for 30 min.
Preheat oven to 350°. Line 2 baking sheets with parchment paper.
Place remaining ½ cup granulated sugar in a small bowl. Roll each mound into a ball, and roll balls in sugar, coating completely. Place 2½" apart on prepared pans. Press tines of a fork into each ball, making a crosshatch design.
Bake until light golden brown, 10-12 min, rotating pans halfway through baking. Let cool on pans for 5 min. Remove from pans, and let cool completely on wire racks.
Place Peanut Butter Mousse in a piping bag fitted with a ½" round piping tip. Pipe Peanut Butter Mousse onto flat side of half of cookies. Spoon about 1 tsp jelly onto flat side of remaining cookies. Sandwich together peanut butter cookies and jelly cookies. Refrigerate until filling is set, about 30 min. Cover; refrigerate up to 3 days.
Peanut Butter Mousse
In the bowl of a stand mixer fitted with the paddle attachment, beat butter and cream cheese at medium speed until smooth. Beat in peanut butter. Gradually add confectioners’ sugar in two additions alternately with cream, beating until smooth. Use immediately. |
This recipe for Peanut Butter & Jelly Sandwich Cookies is from