Peanut Butter and Jam Cookie Sandwiches

Is there a better combination than peanut butter and jelly? With such a clear match made in heaven, it's no surprise that we turned it into a cookie sandwich. The Strawberry Jam in this recipe needs to set overnight. If you're running short on time, use your favourite store-bought jam to fill these cookie sandwiches.

🥜 Peanut Butter and Jam Cookie Sandwiches (makes 12 cookie sandwiches) 🥜

Strawberry Jam:
1 1/2 cups hulled and sliced strawberries
3/4 cup granulated sugar
2 1/2 tablespoons powdered pectin
1 tablespoon fresh lemon juice
1/8 teaspoon pure vanilla extract 

Peanut Butter Cookies:
1 1/3 cups packed brown sugar
1 cup creamy peanut butter
1/2 cup unsalted butter, room temperature
1 egg
3/4 teaspoon pure vanilla extract
1 1/2 cups all-purpose flour
1 teaspoon baking soda
Chopped peanuts, for garnish

Peanut Butter Buttercream:
1 cup unsalted butter, softened
1 1/2 cups icing sugar
3/4 teaspoon vanilla bean paste
1/2 cup creamy peanut butter

Method:

Strawberry Jam:

1. Place the strawberries in a medium bowl. Use a fork to mash the berries until pulverized, or purée with an immersion blender. Transfer to a small saucepan.
2. In a small bowl, whisk together the sugar and powdered pectin. Add the sugar mixture to the saucepan. Add the lemon juice. Bring the mixture to a boil over medium heat. Boil for 5 minutes, stirring constantly and reducing the heat as necessary so that the fruit doesn't catch on the bottom of the pan. Remove from heat and stir in the vanilla.
3. Transfer the mixture to an airtight container (an old jam jar works well!) and refrigerate overnight to thicken.

Blueberry Coffee Cake:

1. Preheat the oven to 350℉. Line 2 baking sheets with parchment paper.
2. In the bowl of a stand mixer fitted with the paddle attachment, cream the sugar, peanut butter, and butter on medium speed for 2 to 3 minutes, until the mixture looks light and fluff. Reduce the speed to low. Slowly add the egg and vanilla and mix until fully incorporated. Scrape the bottom of the bowl with a spatula and mix for an additional 15 to 30 seconds, until combined. Add the flour and baking soda and mix on low speed until just combined.
3. Using a medium cookie scoop, scoop the cookies onto the prepared baking sheets 1 to 2 inches apart. Using the base of your palm, flatten the cookies to the desired size and shape. They will spread a lot while baking, so keep that in ind when shaping them. Sprinkle with the chopped peanuts.
4. Bake for 5 to. minutes, or until the edges of the cookies begin to brown. Let cool for 5 minutes on the baking sheets before transferring to a wire rack to cool completely.

Peanut Butter Buttercream:

1. In the bowl of a stand mixer fitted with the whisk attachment, whip the butter on low speed for 30 seconds. Increase the speed to high and whip for 2 minutes. Reduce the speed to medium and add the icing sugar. Whip for an additional 30 seconds. Increase the speed to high and whip for 2 minutes, until the mixture looks light and fluff. Add the vanilla bean paste and peanut butter and whip on high speed for 1 minute, or until combined.

Assembly:

1. Transfer the Peanut Butter Buttercream to a piping bag fitted with a No.8B tip. Flip over half of the cookies and pipe the buttercream onto each with an even pressure, creating a 1-inch ring. There should be a 'holy' in the middle of each ring and a 1/2-inch ring of cookie around the exterior edge.
2. Transfer the Strawberry Jam to a piping bag and cut off the top. Pipe a generous dollop (1 to 2 tablespoons) of jam into the middle of each buttercream ring.
3. Place the remaining cookies, right side up, on top of the filling and press down gently to help them stick. The buttercream will spread slightly to the edges of the cookies.
4. Place the finished cookie sandwiches in the fridge to chill for easier handling. Store cookie sandwiches in an airtight container in the fridge for up to 4 days.

Find more recipes in our cookbook, Jenna Rae Cakes and Sweet Treats, over 100 recipes for the modern baker, and Jenna Rae Cakes At Home, featuring our favourite recipes to make for family and friends.