Peanut Butter & Jelly Cookie Sandwiches
You'll adore these ever so easy peanut butter & jam cookies. They're full of peanut butter and have the perfect balance of saltiness with the sweet jelly mascarpone filling. These cookies have a melt in your mouth texture.
Ingredients
Peanut Biscuits
- 180 g Plain flour
- 120 g Butter
- 100 g Light brown sugar
- 100 g Caster sugar
- 250 g Smooth peanut butter
- 1 Egg
- 1 tsp Baking powder
Mascarpone Filling
- 3 tbsp Raspberry jam/jelly
- 150 g Mascarpone Cheese
- 75 g Icing sugar
Instructions
- Preheat the oven to 180°C.
- Cream together the butter and the sugars until they form a thick smooth paste.
- Add in the peanut butter and mix until smooth and evenly combined.
- Add in the egg and beat together. Then sieve in the flour and fold it throught the mixture until there is no white streaks.
- Portion the biscuits into 55g piece and roll into flattened balls.
- Bake on a lined baking tray for 10 minutes. Once cooked allow to cool slightly before moving to a wired rack to cool fully.
- Meanwhile, mix together the raspberry jam, mascarpone cheese and icing sugar in a bowl. Spoon the mixture into a a piping bag. Pipe the mixture onto one side of the biscuit and press together with another biscuit.