Pbjsandwich Shaped Cookies Food

PEANUT BUTTER COOKIE SANDWICHES

Steps:

• Preheat oven to 350°F (177°C). Line two large baking sheets with parchment paper or silicone baking mats. (Always recommended for cookies.) Set aside.
• Whisk the flour, oats, baking soda, baking powder, and salt together until combined. Set aside.
• In a large bowl using a hand-held or stand mixer fitted with a paddle attachment, beat the butter, brown sugar, and granulated sugar together on high speed until completely smooth and creamy, about 2 minutes. Add the peanut butter, egg, and vanilla extract and beat on high speed until combined, about 1 minute. Scrape down the sides and bottom of the bowl as needed to combine. Add the dry ingredients to the wet ingredients and mix on low until combined.
• Scoop cookie dough into balls, about 2 heaping teaspoons of dough per cookie (almost 1 Tablespoon- any size around here is great), and arrange 3 inches apart on the baking sheets. Using the back of a measuring cup or drinking glass, gently press down on each dough ball to slightly flatten. Bake for 10-11 minutes or until edges are lightly browned and appear set.
• Allow cookies to cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely before sandwiching.
• In a large bowl using a hand-held or stand mixer fitted with a paddle attachment, beat the frosting ingredients together until combined and smooth. Spread the frosting onto the flat side of one cookie and sandwich with the other. (Or you can use a piping tip- I used piping tip #12 to pipe the frosting onto the cookies before sandwiching.) Repeat with remaining.
• Cookies will stay fresh covered at room temperature for 3 days or in the refrigerator for 1 week.

PBJ SANDWICH COOKIES

Steps:

• Use an electric mixer to cream together the butter, sugar and peanut butter; add egg and beat until well blended.
• In a bowl, combine flour, salt and baking powder. Add dry ingredients to wet, adding a little milk as necessary to make dough just soft enough to handle. Stir in the vanilla. Shape dough into a log about 1 1/2 inches in diameter, wrap in plastic and refrigerate for at least 2 hours or up to 2 days (or wrap well and freeze).
• Heat oven to 400 degrees. Lightly grease 1 or 2 baking sheets. Cut slices about 1/8-inch thick from chilled or frozen log. Bake until edges are lightly brown and center set, 6 to 10 minutes. Cool for about 2 minutes on sheets before using a spatula to transfer cookies to a rack to finish cooling. Sandwich flat sides of two cookies together with a heaping teaspoonful of jam; repeat using all cookies.

PEANUT BUTTER AND JELLY SANDWICH COOKIES

Steps:

• Whisk the all-purpose flour, whole-wheat flour, baking powder and salt in a medium bowl. Beat the butter, granulated sugar, brown sugar and vanilla in a large bowl with a mixer on medium-high speed until light and fluffy, about 5 minutes. Beat in the egg until combined, then beat in the peanut butter until smooth. Reduce the mixer speed to low and beat in the flour mixture until just combined. Turn out the dough onto a piece of parchment paper and pat into a rectangle. Top with another piece of parchment and roll out the dough into a 1/4-inch-thick rectangle. Refrigerate until firm, about 1 hour.
• Position racks in the upper and lower thirds of the oven; preheat to 375 degrees F. Trim the edges of the dough and cut into 1 1/2-inch squares. Arrange 2 inches apart on 2 unlined baking sheets; press each with the back of a fork to make a crisscross pattern, flattening slightly. Gather the scraps and refrigerate until firm, if needed; reroll to cut out more cookies.
• Bake, switching the pans halfway through, until the cookies are almost set, about 14 minutes. Let cool 5 minutes on the pans, then transfer to racks to cool completely. Sandwich the grape jelly (about 1 teaspoon per sandwich) between the cookies.

PEANUT BUTTER AND JELLY COOKIE SANDWICH

Steps:

• For the cookies: Preheat the oven to 325 degrees F and line 2 baking sheets with parchment paper.
• Whisk together the flour, baking soda, baking powder and salt in a medium bowl and set aside.
• In the bowl of stand mixer, cream together the butter and chunky and smooth peanut butters. Add the brown and granulated sugars and beat for 3 minutes. Add the eggs 1 at a time, beating for 1 minute after each addition. Add the flour mixture and mix until just combined.
• Put some granulated sugar in a bowl. Scoop 1/4-cup balls of dough into the bowl, roll the dough in the sugar and transfer to the prepared baking sheets, pressing each cookie flat with a fork. Bake until the edges are golden brown, 8 to 11 minutes. Let cool completely before filling with frosting.
• For the raspberry cream cheese frosting: Cream together the cream cheese, butter, jam and salt in a bowl with an electric mixer. Add the powdered sugar and beat until soft and creamy.
• Spread approximately 2 tablespoons of frosting on one side of a cookie and sandwich together with another cookie. Repeat with the remaining ingredients.

P.B.J.(SANDWICH-SHAPED ) COOKIES:

Steps:

• In medium-size bowl, with electric mixer on medium speed, beat brown sugar, butter & peanut butter until light & fluffy.
• Beat in egg & vanilla until well mixed.
• Reduce mixer speed to low; gradually beat in flour, baking powder & salt.
• Gather dough into a ball: form into a 12-inch long log, With fingers, press dough to resemble a loaf of bread by making top round & squaring off bottom.
• Wrap & refrigerate dough several hours or until firm enough to slice.
• Heat oven to 350*f.
• Lightly grease 2 baking sheets.
• With sharp knife, cut dough crosswise into 1/4- inch thick slices.
• Place slices, 1 inch apart, on greased baking sheet.
• If necessary, reshape cookie slices to resemble a slice of bread.
• Bake cookies 8-10 minutes ot until just golden brown at edges.
• Cool cookies 2 minutes on baking sheet, than transfer to wire rack & cool completely When cookies are cool, turn half side down on work surface.
• Spoon 1/4 teaspoon grape jelly on each and top with another cookie, right side up.
• Gently press cookies together to spread jelly evenly.
• Store in airtight container.

PB&J SANDWICH COOKIES

Steps:

• Heat oven to 375°F. Make cookies as directed on pouch, using oil and egg. Cool completely, about 30 minutes.
• In small bowl, stir frosting and peanut butter until smooth.
• For each sandwich cookie, spread generous teaspoon frosting mixture on bottom of 1 cookie; spread scant teaspoon jelly over peanut butter mixture. Top with another cookie, bottom side down.

PB&J COOKIE CUTTER SANDWICHES

Steps:

• Cut bread slices into large bear or gingerbread man shape using a cookie cutter or sharp knife. Discard bread trimmings or reserve for another use.
• Spread bread with peanut butter, then top with jam.
• Decorate with marshmallows.

PB&J SANDWICH

Steps:

• Spread 3 slices of bread with peanut butter.
• Spread jelly on top of that (I know it's a bit messy but it tastes so much better than putting it on the other slice).
• Top with other piece of bread.
• Cut into either 2 or 4 triangles each.
• Serve.