So my fascination for Ben & Jerry’s ice cream flavours as cookies continues after the discovery of a peanut butter / jelly core whatsmajig flavour. Although I know what you are thinking. Peanut butter and jelly is not a new combination. To some of you it may not be. To me, it is. I’m aware of its existence, but until now I hadn’t actually tasted this concoction myself. So I took the recipe for my favourite gluten-free peanut butter cookies and sandwiched them together with raspberry jam (jelly).
You know a recipe is going to be good when it starts like this. I only wish you could smell the peanut-buttery goodness through the screen.
One of the great things about this cookie recipe is that you can freeze the dough, which is good when you don’t want to bake and eat all 24 cookies all in one go. I know, who wouldn’t want to eat 24 cookies all in one go? But sometimes the thought of not fitting into my clothes holds me back. Also, another plus point for freezing some is that you are only moments away from cookie goodness without the hassle of making them and washing up afterwards. All you need to do is follow the recipe up until the point where you put them in the oven. Instead, put them in the fridge and chill the unbaked balls of dough for at least an hour. Then, once they are nice and firm, transfer into a labelled freezer bag and stuff them in the freezer. Whenever you get the urge for cookies, take out as many as you want, defrost for 20 minutes on a prepared baking sheet and then bake for 10-15 minutes. Volia!
I chose to sandwich my cookies together with some seedless raspberry jam that came in a handy squeezy container. You can use whatever flavour of jam / jelly that you like. Just make sure it doesn’t have any seeds in it. Seeds will kind of spoil the enjoyment. Because of the handy squeezy container, I applied the jam straight from the bottle, but you can spoon it on, or even use a piping bag if you wish. It depends how quickly you want to eat them.
One word of caution : only apply the jam when you are ready to eat /serve them. I discovered that if you ‘jam’ them in advance, they go quite soft. They still taste as yummy, but they have a tendency to ‘droop’. And droopy cookies is not a good look on a plate.
PEANUT BUTTER & JELLY SANDWICH COOKIES (makes 24 cookies / 12 sandwiches)
- 130g wholenut peanut butter
- 110g salted butter, at room temperature
- 100g granulated sugar
- 100g soft light brown sugar
- 1 egg
- 180g gluten free plain flour
- 1/2 tsp baking powder
- 3/4 tsp bicarbonate of soda
- 1/4 tsp salt
- Seedless jam of your choice for the filling
- Preheat oven to 180C. Line two baking sheets with baking parchment.
- Put the peanut butter, butter, sugars and egg in a food processor or stand mixer and blend until just combined (or beat by hand with a wooden spoon). Add the dry ingredients and blend / beat again.
- Take heaped teaspoons of the mixture and roll in your hands to form balls that are roughly 3cm in diameter. Place on the baking sheets, spaced well apart as they will spread during baking. Press each ball down with the back of a fork.
- Bake for 10-12 minutes, or until the edges start to turn golden brown.
- Cool on the sheets for 5 minutes before transferring to a wire rack and allowing to cool completely.
- Once cold, spread or pipe your jam onto the underside of a cookie before placing another cookie on top to complete the sandwich.
If you want to change things up a bit, throw in some chocolate chips before rolling into balls and you have chocolate chip peanut butter cookies. They will freeze just as well.
It seems I’m not the only one who has been going a little Ben & Jerry’s crazy recently. Check out these sites for more ice cream themed goodies:
Confessions of a Cookbook Queen
2 thoughts on “Peanut Butter and Jelly Sandwich Cookies”