Name: Peanut Butter and Jelly Cookie Cake
Yield: 1
Ingredients: 7 c. all-purpose flour -; 1/2 tsp. baking soda -; 1/4 tsp. salt -; 3/4 c. unsalted butter -; 3/4 c. smooth peanut butter -; 1/2 c. granulated sugar -; 1/2 c. packed light-brown sugar -; 1 large egg -; 1 large egg yolk -; 1/4 c. dark unsulfured molasses -; 1 c. strawberry jam -

Recipe information

Cooking:

Servings per container:

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Ingredients for - Peanut Butter and Jelly Cookie Cake

1. 7 c. all-purpose flour -

2. 1/2 tsp. baking soda -

3. 1/4 tsp. salt -

4. 3/4 c. unsalted butter -

5. 3/4 c. smooth peanut butter -

6. 1/2 c. granulated sugar -

7. 1/2 c. packed light-brown sugar -

8. 1 large egg -

9. 1 large egg yolk -

10. 1/4 c. dark unsulfured molasses -

11. 1 c. strawberry jam -

How to cook deliciously - Peanut Butter and Jelly Cookie Cake

1. Stage

Whisk flour, baking soda, and salt in a medium bowl. Put butter, peanut butter, and sugars into mixer bowl; mix on medium-high until pale and fluffy. Mix in egg and yolk. Reduce speed to low. Add flour mixture; mix until just combined.

2. Stage

Remove 2 1/2 cups dough. Divide it in half; shape into disks. Wrap each in plastic; refrigerate 30 minutes or overnight.

3. Stage

Add molasses to remaining dough in mixer; mix on low speed until combined. Transfer to a pastry bag fitted with a 1/4-inch plain round tip (such as Ateco #7).

4. Stage

Preheat oven to 350 degrees F. On lightly floured parchment, roll out 1 disk of dough to 1/4 inch thick. Transfer with parchment to baking sheet; freeze until firm, about 10 minutes. Repeat with remaining dough.

5. Stage

Cut dough into 2 1/2-inch squares; space 1 inch apart on baking sheets lined with parchment. Pipe molasses dough around edges for "crust." Score diagonally. Freeze until firm, about 15 minutes.

6. Stage

Bake until centers are pale golden, 6 to 8 minutes. Transfer to wire racks to cool. Carefully break each cookie at scoring. Spread 1 teaspoon jam on half of the cookies; sandwich with remaining cookies.