Tag Archives: Cookies

Peanut Butter & Jelly Sandwich Cookies

Back to school season always puts me in the mood for peanut butter and jelly. This classic sandwich combo was my favorite school lunch growing up, and is quickly becoming a favorite dessert flavor, hence today’s Peanut Butter & Jelly Sandwich Cookies!

These two-bite treats are for those of us who like a little jelly with our peanut butter. The cookies themselves are just miniature versions of my favorite soft peanut butter cookie recipe. It’s a quick no-mixer, no-chill recipe that bakes up in a flash. Truly, the most tedious part of the entire process is rolling the tiny cookie dough balls, and that’s really no trouble at all!

While the cookies are baking and cooling, whip up a small batch of sweet & salty peanut butter buttercream filling. This stuff is irresistible—light and smooth and about as peanut buttery as it is possible to be! I have big plans to use this recipe for future layer cakes, but today it’s going between two tiny peanut butter cookies with a little bit of jelly for maximum late-August nostalgia.

Peanut Butter & Jelly Sandwich Cookies are everything great about the classic psandwich, just smaller and for dessert! The cookies are peanut buttery and tender, and the filling—I mean, do I need to describe the majestic deliciousness of peanut butter buttercream?! A hint of jelly rounds it all out. Basically, they taste like nostalgia feels, but better. All the flavor and none of the studying.

Peanut Butter & Jelly Sandwich Cookies
makes about 3 dozen sandwich cookies

1 1/4 cups all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon baking powder
1/2 teaspoon Kosher or sea salt
1/2 cup (1 stick) unsalted butter
1/2 cup creamy peanut butter
3/4 cup light brown sugar
1 large egg
1 teaspoon pure vanilla extract

Filling:
Peanut Butter Buttercream (recipe below)
heaping 1/2 cup jelly of choice (I used strawberry)

Set oven racks in central positions. Preheat oven to 350F. Line two rimmed baking sheets with parchment. Set aside.

In a small-medium bowl, whisk together flour, baking powder, baking soda and salt. Set aside.

Combine butter and peanut butter in a microwave-safe bowl. Microwave in 30 second increments, stirring in between, until melted. This may also be done in a small pot on the stove over medium-low heat.

Transfer butter/peanut butter to a medium mixing bowl and whisk in brown sugar, followed by egg and vanilla. Add dry ingredients in two installments, stirring until a combined.

Scoop dough in 1/2 tablespoon (1 1/2 teaspoons) increments, roll into balls and place 2-inches apart on prepared pans. Bake 8-9 minutes, until puffed and no longer raw looking. Let cool on the pans for 7-10 minutes before removing to a rack to cool completely. Let baking sheets return to room temperature before rolling and baking any remaining dough.

While cookies are cooling, make Peanut Butter Buttercream (recipe below). There are two options for filling:

1. To assemble a sandwich cookie by piping, apply filling by pipe a circle in the middle of the underside of one cookie, leaving about 1/4" around the edge. Top with 1/2 teaspoon jelly, then a second plain cookie with the underside filling-side-in. Repeat until all cookies have been used.

2. To assemble a sandwich cookie by spreading, use an offset frosting knife to spread 1/2-1 teaspoon on the underside of one cookie. Top with 1/2 teaspoon jelly, the a second plain cookie with the underside filling-side-in. Repeat until all cookies have been used.

You may serve cookies immediately, but for best structure (minimal filling escaping during bites) let cookies rest at room temperature for an hour.

Sandwich cookies will keep in an airtight container at room temperature for up to three days, or in the refrigerator for up to a week. Layer them with parchment or wax paper when storing.

Peanut Butter Buttercream
makes enough for 1 batch of sandwich cookies 

1/4 cup (1/2 stick) unsalted butter 
1/3 cup creamy peanut butter 
3/4 cup confectioners sugar 
pinch of Kosher or sea salt
1 teaspoon pure vanilla extract
1 tablespoon heavy cream (or milk)

In a medium mixing bowl, use an electric mixer to beat butter and peanuts butter until light and fluffy (about two minutes). Mix in confectioner's sugar and salt, scraping down the bowl as necessary. Add in vanilla, followed by heavy cream (or milk). Beat on high for 1-2 minutes, until very fluffy.

Friday Favorites: Peanut Butter Cookies

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I have a couple of new peanut butter recipes coming up in the next few weeks, so I thought I’d do a peanut butter round-up today. That is, until I then I went through my recipe index and realized that I have written a lot of peanut butter recipes. Like…a lot. I just really like peanut butter, I guess. So, instead of doing an endless round-up, I’m sticking to peanut butter cookies today.

I mean, what’s better than a homemade peanut butter cookie?! From soft to crunchy to vegan & gluten-free to loaded with oats and candy, there’s no wrong way to get your peanut butter cookie on this weekend! Here is some inspiration from my archives.

Reese’s Pieces Peanut Butter Cookies

If you’re looking for a dreamy soft & chewy peanut butter cookie recipe, this is it. You won’t need a mixer or to budget time for a chill, and you can swap in any mix-ins you like (or leave them out entirely). If you’re the kind of person who likes peanut butter with their peanut butter though, I highly recommend getting your hands on some Reese’s Pieces.

Crispy, Crunchy Peanut Butter Cookies

The polar opposite of my Reese’s Pieces Peanut Butter Cookies, this old-fashioned recipe was inspired by the cookies at my family’s favorite road trip stop. Made with simple ingredients, crosshatched with a fork and baked until crunchy, these are a classic.

Peanut Butter Cookies {Vegan, Grain-Free}

Peanut butter’s texture, protein, and fat content mean it works extremely well in gluten- and grain-free baking. These cookies have a short ingredient list and include a vegan egg substitute that you likely already have: aquafaba! And that’s to say nothing of that glossy chocolate drizzle.

One Big Peanut Butter Cookie, Two Ways

Here are not one, but two more vegan, gluten-free peanut butter cookie recipes! Either way you bake this recipe, you’ll end up with a single cookie big enough for just one or two people. If you’re the sort of person who doesn’t share your peanut butter, these are for you.

Monster Cookies

Monster Cookies are a peanut butter cookie classic! Made with oats, chocolate chips and M&Ms, they’re chewy, sweet and salty—so good.

What’s your favorite way to make peanut butter cookies? Let me know in the comments or on social media!

One Big Peanut Butter Cookie, Two Ways

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This is my fifth single-serving cookie recipe. Or fifth and sixth, if you want to get technical.

You see, when I set out to make One Big Peanut Butter Cookie, I had just planned to make it one way: the classic cross-hatched way. But then I realized that at least a few of you would ask “can I put chocolate chips in it?” so I got real wild and made a second version, and then I put them together in this one lone post. You’re welcome, super-small-batch cookie bakers of the internet.

This is yet another twist on the classic three ingredient peanut butter cookie recipe that has been around since long before it ever occurred to me that baking might scratch all my creative itches. You’d think a three ingredient recipe (1 cup peanut butter, 1 cup sugar, 1 large egg) would be pretty difficult to manipulate more than once or twice, but I’ve managed it many times. This is my fifth (?) vegan variation, and as none contains any flour, they’re all gluten-free too.

The method here is simple. Use a fork to whisk together two tablespoons each of peanut butter and packed brown sugar. Add some cornstarch and water to bind, some salt for balance, and a teensy bit of baking soda for lift. Though baking soda cannot be replaced in most recipes, here you can swap baking powder in as the leavener with the only major difference being that your cookie will be a touch lighter in color.

This is where things get exciting (as far as cookie baking goes). You can either roll this dough into a ball, coat it in granulated sugar and crosshatch it with a fork, or you can mix in chocolate chips and flatten it slightly with the heel of your hand. You could even nix the sugar coating or use M&Ms as your mix-in! Do whatever makes your little dessert-for-one heart sing. However you choose to proceed, your cookie will need to bake for about 12 minutes in a 350F oven.

Once it’s cool enough to handle, your minimal effort will be rewarded with one of *the* peanut butteriest peanut butter cookies you’ve ever had. Sweet, salty, rich & thick, studded with chocolate or not, this is one hell of a dessert for one. Or…two…hells?

Who’s writing this thing?

Have a great weekend, y’all. Make yourself a cookie (or two).

One Big Peanut Butter Cookie, Two Ways
makes 1 large cookie, about 1-2 servings

2 tablespoons creamy peanut butter (not natural-style)
2 tablespoons light or dark brown sugar, packed
1/8 teaspoon baking soda*
pinch of salt
1 teaspoon cornstarch
1 teaspoon water

If making a classic peanut butter cookie:
2 tablespoons granulated sugar, for rolling (optional)

If making a peanut butter chocolate chip cookie:
2 tablespoons semisweet chocolate chips + more for topping (use dairy-free for a vegan cookie)

Preheat oven to 350F. Line a baking sheet with parchment. Set aside.

In a small bowl, use a fork to whisk together peanut butter and brown sugar. Add baking soda, salt, cornstarch and water, and whisk to combine. Use a silicone spatula or wooden spoon to make sure your dough is fully combined.

If making a classic peanut butter cookie, place granulated sugar in a shallow dish. Use your hands to form dough into a ball, then gently roll the ball in the sugar to coat. Place on the prepared pan.

If making a peanut butter chocolate chip cookie, use your silicone spatula or wooden spoon to fold in chocolate chips. Use your hands to form dough into a ball and place on prepared pan. Dot the top with more chocolate chips (for aesthetic purposes), if desired. Use the heel of your hand to press down gently on the dough, just so that the dough is a 1-inch thick puck.

For both cookie variations, bake for 12-13 minutes or until puffed and no longer raw-looking.

Let cookie cool on the pan for at least 10 minutes before using a spatula to remove it to a plate. Enjoy warm or at room temperature.

Note:

An equal volume of baking powder will work in place of baking soda. The cookie it produces will be a bit paler, but still delicious. I do not recommend swapping baking soda and baking powder in any other recipes.

Crispy, Crunchy Double Chocolate Cookies

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I’ve been a chewy cookie devotee for pretty much my whole life, but I might be coming around to the other side. I mean, I’m not going to swear off soft cookies forever or anything, but let’s just say I get where the crunchy cookie people are coming from.

Think about it. We don’t eschew crunchy vanilla wafers or snappy shortbread. Lord knows we love Oreos. But for some reason we all rush to vilify pretty much any other cookie with that texture. And why? What’s so wrong with a light, crispy cookie with a good crunch all the way through?

Nothing. That’s what. Especially when they’re double chocolate and can be yours in less than an hour’s time.

As with other crispy, crunchy cookies I’ve made, these Double Chocolate Cookies are top notch. They’re not a second best, or an “if you don’t have eggs and brown sugar” cookie. They’re their own thing—a double chocolate cookie for the crunchy cookie people. They’re light, crackly-topped, and chocolaty as all get out. If that isn’t enough, you likely have all the ingredients in your kitchen right now.

Who knows, with a little elbow grease and working oven, you could become a crunchy cookie person any day now. Welcome to the club.

Crispy, Crunchy Double Chocolate Cookies
makes about 2 dozen cookies

1 cup all-purpose flour
1/2 cup natural unsweetened cocoa powder
2/3 cup granulated sugar
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon Kosher or sea salt
1/2 cup (1 stick) unsalted butter, softened to room temperature
2 tablespoons light corn syrup (or golden syrup or mild honey)
1 teaspoon pure vanilla extract
2/3 cup semisweet chocolate chips + more for topping

Arrange oven racks in central positions. Preheat the oven to 350F. Line two rimmed baking sheets with parchment paper. Set aside.

In a medium mixing bowl, whisk together flour, cocoa powder, granulated sugar, baking powder, baking soda and salt.

Cut softened butter into 8 pieces and add them to the mixing bowl. Starting at low speed and increasing as ingredients become incorporated, use an electric mixer to mix the butter into the flour/sugar mixture until powdery and wet-sandy. You may need to stop a time or two to break up larger pieces of butter.

Add corn syrup and vanilla and mix to combine. Dough will look crumbly, but should hold together well when pinched.

Add the chocolate chips to the dough and mix/knead them in with a clean hand (or a silicone spatula or wooden spoon) until evenly distributed and the dough is a cohesive unit.

Scoop the dough by the tablespoon, roll into balls and place them 2-3 inches apart on prepared pans (I fit 12 on each half-sheet pan). Bake for 9 minutes, then rotate the pans top-to-bottom and front-to-back. Bake another 8-9 minutes, until a bit puffy and cracked on top.

Let cookies cool for 7 minutes on the pans. Remove to a rack to cool completely. Serve.

Leftover cookies will keep in an airtight container at room temperature for up to a week.

Funfetti Shortbread

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I got my second vaccine shot earlier this week, and now it’s time to celebrate (while waiting two weeks for it to kick in) 🎉

Is there anything that says “hip hip hooray!” quite like rainbow sprinkles? I think not. They’re just so dang happy, like I am when I book trips to see my family or search for theatre tickets for the first time in forever.

These colorful little cookies are as fun to make as they are to eat! Their ingredients list is short & to the point, as most shortbread recipes are. The base of flavor and texture comes from softened butter, flour and sugar (in this case, a mix of granulated and confectioner’s sugar). I’ve added some vanilla and a hint of almond extract for that signature Funfetti flavor, and finished the dough off with a borderline-absurd amount of rainbow sprinkles. That’s my style.

Rather than going the slice & bake route with these shortbread, I prefer to flatten the dough into sheets and briefly freeze it. This means that I can bake/eat cookies sooner than later, and as they will be cut with a cutter, the results will be perfectly uniform.

While these sprinkle-speckled cookies need no adornment, I couldn’t help myself. A little drizzle of glaze and a few more sprinkles really make this recipe for me. The extra pops of sweetness and crunch are perfect paired with the buttery shortbread, and give them a bakery-esque quality that I adore.

Funfetti Shortbread are good the day they are made, but I think they are actually better as time goes on. By day two, the cookies crisp up a bit, resulting in a super-satisfying texture. I have not shared a single one, and can say with certainty that they’re still wonderful on day seven.

A cookie that’s still great after a week? Now that’s something to celebrate.

Funfetti Shortbread
makes about 3.5 dozen

1 cup (2 sticks) unsalted butter, softened to room temperature
1/3 cup granulated sugar
1/3 cup confectioner’s sugar
1 1/2 teaspoons pure vanilla extract
1/8 teaspoon pure almond extract or imitation butter extract (optional)
1/4 teaspoon Kosher or sea salt
2 cups all-purpose flour
1/2 cup rainbow sprinkles (jimmies, not nonpareils)

Glaze & Garnish:
1 cup confectioner’s sugar
pinch of Kosher or sea salt
1 teaspoon pure vanilla extract
3-3 1/2 teaspoons milk
1-2 tablespoons rainbow sprinkles (jimmies or nonpareils)

Special Equipment:
rolling pin
2-inch cookie cutter (I used round)

Place softened butter in a medium-large mixing bowl and use an electric mixer to beat it until light and fluffy, about 1-2 minutes. Add dark brown and confectioners sugars and mix until fluffy. Mix in vanilla, optional almond extract (or imitation butter extract), and salt. With the mixer on low, beat in flour. Dough will be crumbly looking, but should hold together very well when pinched. Use a silicone spatula or wooden spoon to fold in sprinkles.

Divide dough in two parts. Working with one half at a time, sandwich dough between two pieces of parchment paper and roll until 1/4-inch thick. Transfer to the freezer (on a baking sheet, if desired) for 20 minutes. Repeat with remaining dough. It is okay to stack the sheets of dough in the freezer.

While the dough is freezing, place racks in the center positions. Preheat the oven to 300F. Line two baking sheets with parchment. Set two cooking racks over parchment or wax paper.

Remove one sheet of dough from the freezer. Peel on of the pieces of parchment off. Use a lightly floured 2-inch cookie cutter to cut cookies. Place them close together on prepared pans. Repeat with remaining dough. Scraps can be re-rolled, frozen, and cut.

Bake cookies for 20-22 minutes, or until no longer shiny (not browned). Let cool on the pans for 7 minutes. Use a thin spatula (not your fingers!) to remove cookies to cooling racks to cool completely.

Make the glaze. In a small bowl use a fork to whisk together confectioner’s sugar, salt, vanilla and 3 teaspoons milk. Add more milk by the 1/2 teaspoon, until desired consistency is reached.

Use a fork or piping bag to drizzle glaze over cookies as desired. Top with sprinkles. The glaze will be dry to the touch within 20 minutes and harden after a few hours.

Serve. Leftovers will keep in an airtight container at room temperature for several days.

e2 bakes brooklyn

sweets & sass from a baking brooklynite.

Tag Archives: Cookies

Peanut Butter & Jelly Sandwich Cookies

Friday Favorites: Peanut Butter Cookies

Crispy, Crunchy Double Chocolate Cookies

Funfetti Shortbread