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Peanut Butter and Jelly Cookie Sandwiches

Can you taste the nostalgia? Gobble up this sweet rendition of your favorite childhood treat made with our new Peanut Butter Cookies! 

PB&J Cookie Sandwiches

Ingredients:
2 Egg Whites
1/3 C Corn Syrup
2.5 C Sugar
1 C Strawberry JAm
1 C Corn Syrup
3/4C Water
1/2 tsp Salt
1.5 C  Powdered Sugar
3 TBSP Oil of choice
1 TSP Vanilla Extract
1/8 Tsp Red Food Coloring (if desired)
Box of Peanut Butter Cookies
Chocolate for Drizzling/Dipping

Directions:

Making the Strawberry Nougat
Step 1: Prepare a 9 x 13” pan with lightly oiled parchment paper. Set aside.
Step 2: In the mixing bowl of a 5 quart planetary mixer, combine 2 egg whites and 100 grams of corn syrup. Mix to combine but do not start whipping.
Step 3: In a heavy duty, large thick bottomed pot, combine sugar, corn syrup, strawberry jelly, water, and salt.
Step 4: Cook syrup slurry over high heat, stirring constantly. Once mix reaches 234F, begin whipping egg white mix on high. Continue cooking syrup slurry.
Step 5: When syrup slurry reaches 252F, remove from heat. Slowly stream hot syrup into whipped egg whites. Whip for 4 minutes once all syrup has been added.
Step 6: Turn mixer to low. Add in powdered sugar, liquid oil, vanilla, and red food coloring (if desired). Once all ingredients have been added, turn mixer back to high for 30 seconds.
Step 7: Pour on prepared parchment paper. Top with an additional sheet of lightly oiled parchment paper, smoothing out the nougat underneath. Let nougat sit for 24 hours.

Assembly:
Step 1: Prepare your workspace. Set out nougat, cookie cutter, Dewey’s cookies, and chocolate.
Step 2: Using a small round cookie cutter, cut out small circles of nougat. Set aside.
Step 3: Melt ½ lb. of chocolate in microwave until fluid. Spread a thin layer over one the internal side of a Dewey’s PB cookie.
 Step 4: Place a piece of nougat on top of chocolate. Spread a thin layer of chocolate on nougat. Place another Dewey’s cookies on top.
 Step 5: Allow chocolate to set up, sealing the cookie sandwich together.
 Step 6: Melt 1.5 lbs of chocolate. Temper if desired for appearance. Not tempering chocolate will not affect finished product but chocolate will be slightly dull.
 Step 7: Dip cookie halfway into melted chocolate. Place on parchment paper. Drizzle if desired.