Is there a better combination than peanut butter and jam? This nostalgic pairing gets a bakery-style upgrade with soft peanut butter cookies, fluffy peanut butter buttercream and a bright homemade strawberry jam.
The strawberry jam needs to chill overnight to thicken, so plan to prepare it the day before. If you are short on time, your favourite store-bought strawberry jam will work beautifully too.
Makes: 12 cookie sandwiches
Oven temperature: 350°F
Jam setting time: Overnight
Featured Ingredients
This recipe uses both pure vanilla extract and vanilla bean paste, available in store at Love & Flour.
We also carry a variety of flavours from Jenna Rae Cakes, along with their beautiful Dazzle Dusts for adding a little extra sparkle to your baking projects.
Ingredients
Strawberry Jam
- 1½ cups hulled and sliced strawberries
- ¾ cup granulated sugar
- 2½ tablespoons powdered pectin
- 1 tablespoon fresh lemon juice
- ⅛ teaspoon pure vanilla extract
Peanut Butter Cookies
- 1⅓ cups packed brown sugar
- 1 cup creamy peanut butter
- ½ cup unsalted butter, room temperature
- 1 egg
- ¾ teaspoon pure vanilla extract
- 1½ cups all-purpose flour
- 1 teaspoon baking soda
- Chopped peanuts for garnish
Peanut Butter Buttercream
- 1 cup unsalted butter, softened
- 1½ cups icing sugar
- ¾ teaspoon vanilla bean paste
- ½ cup creamy peanut butter
Instructions
Step 1: Prepare the Strawberry Jam
Place the strawberries in a medium bowl. Mash them thoroughly with a fork or purée them using an immersion blender. Transfer the strawberries to a small saucepan.
In a separate bowl, whisk together the sugar and powdered pectin. Add this mixture to the saucepan along with the lemon juice.
Bring the mixture to a boil over medium heat. Boil for 5 minutes while stirring constantly. Reduce the heat as needed to prevent the fruit from sticking to the bottom of the pan.
Remove the saucepan from the heat and stir in the vanilla extract.
Transfer the jam to an airtight container or clean jam jar. Refrigerate overnight to allow it to thicken.
Step 2: Make the Peanut Butter Cookies
Preheat the oven to 350°F. Line two baking sheets with parchment paper.
In the bowl of a stand mixer fitted with the paddle attachment, combine the brown sugar, peanut butter and butter. Cream on medium speed for 2 to 3 minutes, until light and fluffy.
Reduce the mixer speed to low. Slowly add the egg and vanilla, then mix until fully incorporated.
Scrape down the bottom and sides of the bowl. Mix for another 15 to 30 seconds.
Add the flour and baking soda. Mix on low speed just until the dough comes together.
Use a medium cookie scoop to portion the dough onto the prepared baking sheets. Leave 1 to 2 inches between each cookie.
Flatten each cookie gently with the palm of your hand. Keep in mind that the cookies will spread as they bake. Sprinkle the tops with chopped peanuts.
Bake for approximately 5 to 7 minutes, or until the edges begin to brown. Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack.
Allow the cookies to cool completely before assembling.
Step 3: Make the Peanut Butter Buttercream
Add the softened butter to the bowl of a stand mixer fitted with the whisk attachment. Whip on low speed for 30 seconds.
Increase the speed to high and whip for 2 minutes.
Reduce the speed to medium and gradually add the icing sugar. Whip for 30 seconds before increasing the speed to high. Continue whipping for another 2 minutes, until light and fluffy.
Add the vanilla bean paste and peanut butter. Whip on high speed for 1 minute or until fully combined.
Step 4: Assemble the Cookie Sandwiches
Transfer the buttercream to a piping bag fitted with a No. 8B piping tip.
Turn half of the cookies upside down. Pipe an even ring of buttercream onto each cookie, leaving an open space in the centre for the jam.
Transfer the strawberry jam to a separate piping bag and trim the tip. Pipe 1 to 2 tablespoons of jam into the centre of each buttercream ring.
Place the remaining cookies on top, right side up. Press down gently so the filling spreads slightly toward the edges.
Chill the finished cookie sandwiches in the refrigerator to help the filling firm up.
Storage
Store the cookie sandwiches in an airtight container in the refrigerator for up to four days.
Love & Flour Tip
Preparing the jam the night before gives it enough time to reach the right consistency. For a quicker option, use a thick store-bought strawberry jam so it stays neatly inside the buttercream ring.
Recipe adapted from Jenna Rae Cakes.
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