I often tell my kids, there's a reason why people put things together. Just like peanut butter & jelly sandwich are the most popular sandwiches for northern American kids. That's how it starts when I create these PB&J cookies. I love these a hint of salty, crumble, and nutty peanut butter cookies fill in with sweet jelly. It bring the perfect harmony when it comes to your mouth. Having it with a glass of milk, you will feel like a kid again.
Preparation time :
15-20 minutes to make dough.
1 hour to chill the dough at least.
* You can get it done the day before !!!
About 30 minutes to shape 50 cookies and add the filling.
Bake : about 15 minutes.
Make 50 cookies.
Ingredient :
1. 11/2 stick ( 3/4 cup) unsalted butter room temperate.
2. 3/4 cup salted crumble peanut butter.
3. 1/2 granulated sugar.
4. 1/2 light brown sugar.
5. 1/2 teaspoon baking soda.
6. 1 large egg.
7. 1 teaspoon light ( white sesame oil )
8. 2 cup all- purpose flour, and more for dusting, and avoid to stick when you are shaping the cookies dough.
Filling :
1. 1 cups raspberry jam.
2. 2 tablespoon corn starch.
3. 1 tablespoon water.
4. 1 tablespoon lemon juice.
Set the mix with paddle, add in butter then granulated sugar, and light brown sugar. Beat them with medium speed till light and fluffy.
While butter is mixing, whisk the flour and baking soda. Set aside.
When butter is creamy, add in egg, mix a little, then peanut butter and sesame oil, then gradually add in flour. Do not over mix !!!
Divided dough into two. Shape it as 1 inch thick square tile, then wrap it in plastic wrap. Refrigerate at least 1 hour.
Set the racks at the first level and the third in the oven.
Preheat oven 325F.
Take the dough out, sprinkle some flour on the cutting board, cut the cookies dough into 1 inch square blocks. Used 1 inch thick rolling pin to make a hole in the center, but make sure the wall won't crushed.
Mix raspberry, corn starch, water and lemon juice well together then fill in the cookie hole.
*. Try to work faster or in the cool place, so the cookies dough will be in control for shaping and baking.
Place cookies 11/2 inch apart. Bake, rotating sheets halfway of baking. Bake until light golden brown, firm at the bottom. About 12-15 minutes.
Chilled completely.
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