Peanut Butter & Jelly Cookie Sandos
Salty-sweet peanut butter and jelly cookie sandwiches offer a delightful snack-sized twist on a classic flavor combination.
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Instructions
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Preheat the oven to 350F and line two baking sheets with parchment paper.
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In a medium bowl, whisk together flour, baking soda, baking powder, and salt; set aside.
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Cream butter, brown sugar, granulated sugar, miso, peanut butter, and vanilla in a stand mixer on medium speed for about 5 minutes until light and fluffy, scraping the bowl as needed.
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Whisk 2 egg whites until foamy, then add to the mixer and mix until just combined.
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Gradually add the dry ingredients in three parts, mixing on medium-low speed after each addition until incorporated.
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Cover the dough and refrigerate for 1 hour.
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Turn the dough onto a lightly floured surface, knead briefly, then roll it to about 1/4-inch thick.
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Cut out cookies and transfer them to the prepared baking sheets; re-roll scraps as needed to yield approximately 60 cookies.
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Brush the tops of the cookies with the remaining egg white and sprinkle with sesame seeds.
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Bake for 8 to 10 minutes, rotating and switching trays halfway through, until edges are golden brown. Let cookies cool completely on the sheet pans.
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While cookies bake, prepare the filling by beating softened butter until light. Add confectioners' sugar, then milk and jam, beating until fluffy.
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Once cooled, spread or pipe the filling onto half of the cookies and sandwich them with the remaining halves.