Updated: Feb 29, 2020
When I 1st saw the ad about Oreo hosting a new flavors challenge, I completely lost my mind. I know I have to take part in the challenge! Then a whole list of brainstorming ideas just came rushing thru' and this was the very 1st idea that popped into mind.
So, why is this Oreo creation called "The Elvis"? I love the King; "love" is kinda understatement, I totally adore him. His mother would prepare a peanut butter grilled sandwich filled with jelly and bacon. And this cookie is born.
I was wondering how to add jelly and bacon into a cookie sandwich. I mean, incorporating peanut butter into a cookie is kinda a walk in the park. That light-bulb moment when I remembered how raspberry macarons are being sandwiched.
A raspberry Italian buttercream is being piped along the edge and a dollop of raspberry jam is being placed in the center. Kinda, pièce de résistance. I used that idea onto this cookie. Instead of a raspberry jam, I used turkey bacon jam.
While making the peanut butter cookie, you may need to chill the dough several times during the reshaping and cutting process. It largely depends on where you are residing. I am residing in a very hot climate country, so it took me a while. The best thing about this recipe is that you can make the buttercream, peanut butter cookie and turkey bacon jam in advance.
A keynote to add, make sure all the ingredients are at room temperature. Use high quality raspberry jam and peanut butter; it will make all the difference. I always use Pic's when it comes to peanut butter. I really hope you will give this recipe a try and wow your kids as they bite into the "pièce de résistance".
(Make 20 sandwich cookies)
Egg Whites, 37.5g
Cream Of Tartar, 1/8 TSP
Granulated Sugar, 16.5g + 75g
Unsalted Butter Diced Softened, 113.5g
High Quality Raspberry Jam, 50g
Peanut Butter Cookie Dough:
Bleached All Purpose Flour, 198g
Baking Soda, 9g
Baking Powder, 3/4 TSP
Unsalted Butter Softened, 210g
High Quality Creamy Peanut Butter Preferably Pic's, 86g
Brown Cane Sugar, 106g
Eggs Lightly Beaten, 54g
Pure Vanilla Extract, 1 1/2 TSP
Unsalted Peanuts Roasted Coarsely Chopped, 30g
Rolled Oats, 106g
Turkey Bacon Jam, 20 Heaping TSP
Hand Mixer / Stand Mixer
Piping Bag With Star Tip
2 1/2 Inch Cookie Cutter
Wire Cooling Rack
Please visit my "how to make turkey bacon jam" page for the recipe.
Prepare the raspberry buttercream.
In a large mixing bowl, add egg whites and cream of tartar.
Using a hand mixer, whisk until soft peaks form.
Add in 16.5g of sugar.
Whisk until the sugar has dissolved.
In a sauce pot over medium heat, add water and 75g of sugar.
Bring it up to a temperature of 120 degrees celsius or 250 fahrenheit.
If you do not have a candy thermometer, keep an eye on the sugar syrup.
As soon as the edges start to turn light amber, immediately remove from heat.
*Do not stir the sugar mixture, instead, swirl the sauce pot until the sugar has dissolved.
Using a pastry brush soaked with water to brush down the side of the pot to prevent crystals from forming.*
Gradually and slowly pour in the sugar syrup while still whisking on medium speed.
Continue whisking till stiff peaks form.
The meringue should be thick and glossy.
*Wait for the meringue to come down to room temperature.*
Add in the butter and raspberry jam.
Whisk to combine well.
Cover with cling film and set aside in the fridge until ready to use.
*It can keep in the fridge up to 5 days.*
Prepare the peanut butter cookie.
In a large mixing bowl, sieve in the flour, baking soda and baking powder.
In another bowl, cream together butter and peanut butter using a fork.
Cream together until light and fluffy, somewhat resembles a mayo texture.
Add in sugar and eggs.
Mix to combine well.
*Do not over mix, as the butter will start to melt.*
Add in the flour mixture, 1/3 portion at a time.
Mix to combine well and until all the flour mixture is fully incorporated.
Add in vanilla extract, peanuts and oats.
Mix to combine well.
Transfer onto a cling film.
Form it to a 5 X 7 inch rectangle.
Wrap with more cling film if needed.
Chill in the fridge for at least 2 hrs or until firm.
Transfer in between of 2 parchment papers.
Roll into a large rectangle to a 1/4 inch thickness.
Using a cookie cutter and cut into as many discs as possible.
Reform the remaining dough into a 1/4 inch thick rectangle and cut out as many discs as possible.
Keep repeating the process until you get 40 discs.
*You may need to return the dough into the fridge to firm up several times.*
Transfer onto a tray lined with parchment paper.
Cover with cling film and freeze in a freezer for at least 2 hrs.
*The cookies can keep in the freezer for up to a month.*
Preheat oven to 165 degree celsius or 325 fahrenheit.
Transfer the cookie onto 2 baking trays lined with parchment paper.
Leave at least 2 inches of spacing between the cookies.
Wack the baking trays into the oven on the top and 2nd last rack and bake for about 16 to 18 mins or until golden brown.
Rotate the trays at the halfway baking mark.
Remove from the oven and set aside on a wire cooling rack to cool completely.
*The cookies are extremely fragile when just outta the oven. Be careful not to break them.*
Assemble the sandwich cookie.
Transfer 20 cookies on a working surface.
Transfer the raspberry buttercream into a piping bag with a star tip.
Pipe the raspberry buttercream around the edge of each cookie.
Add 1 heaping TSP of turkey bacon in the center of each cookie.
Sandwich the cookies with the remaining 20 cookies.