Peanut Butter and Jelly Whoopie Pies

I like to bake and create things.  My friends know this about me.  I have a friend/neighbor who asked me if I could create a peanut butter and jelly cookie.  I had several ideas in my head, but the final product I was quite pleased with.   

She was needing to give a presentation at work and was doing a fun exercise with peanut butter and jelly sandwiches.  However, she wanted to bring something fun related to the presentation.  Therefore, she was asking for a pb and jelly cookie of some kind.  

I came up with Peanut Butter and Jelly Whoopie Pies.  They have a soft peanut butter cookie to mirror the bread somewhat in the sandwich with a light jelly whipped cream frosting.

The cookies have a lightness to them that I love.  The peanut butter cookies are airy and have plenty of peanut butter flavor. The jelly whipped cream frosting is actually blueberry instead of the classic grape.  You could use any jam flavor you wanted, however I wanted the classic grape purple jelly look without the grape flavor (grape jam is not my favorite).  

Basically, these are the best peanut butter and jelly cookies/whoopie pies/sandwiches around.  

Peanut Butter and Jelly Whoopie Pies

Recipe: Alohamora adapted from CatesWorldKitchen

Active Time: 30 minutes 

Inactive Time: 1 hour 20 minutes

Servings: 15 whoopie pies/cookies

Ingredients: 

For the whoopie pies:

1/2 c. butter, softened

1/2 c. brown sugar, packed

1/2 c. peanut butter, creamy (you could use another nut butter spread)

1 1/2 tsp vanilla

2 eggs, large

1 3/4 c. flour

1 tsp baking soda

1 tsp baking powder

1/4 tsp salt

1 1/2 c. buttermilk

For the frosting:

1 c. heavy whipping cream, cold

1 1/2 tsp vanilla

2 Tbsp sugar

1/3- 1/2 c. blueberry preserves (or jam of your choice)

Directions: 

1. Preheat oven to 350 degrees. Line 2 cookie sheets with baking pads or parchment paper. 
2. In a large bowl or stand mixer cream the butter, sugar, and peanut butter until it is light and fluffy. 
3. Add the vanilla and eggs one at a time mixing between each one. 
4. Add the flour, baking soda, baking powder, and salt in order and mix until just combined. 
5. Add the buttermilk last and until smooth and combined. The dough will be airy and sticky. 
6. You can either use a medium cookie scoop, spoon, or piping bag with a plain tip to create your cookies.  If you use a cookie scoop or spoon your whoopie pies will be more round like mine in the pictures above.  If you use a piping bag pipe out 2 1/2 inch circles.  Using a piping bag will allow your whoopie pies to be more flat. 
7. Bake at 350 degrees for 10-12 minutes or until your cookies are light brown.  Ten minutes was my magic number. 
8. Allow your cookie sheets to cool completely before spooning the frosting in between two cookies that are paired up by size. 
9. For the frosting: In a large mixing bowl or stand mixer mix the whipping cream, vanilla, and sugar until soft peaks form.  Add the blueberry preserves or jam of your choice and beat until stiff peaks form. 
10. Keep frosting in the fridge if you are not using it right away.
11. Store cookies that are not filled in an airtight container.  Filled cookies should be kept in the fridge. 
12. Enjoy!

Happy peanut butter and jelly whoopie pie eating!