Dessert: Peanut Butter and Jelly Cookie Cake

Cookies can be baked a day in advance; assemble the cake just before serving.

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

Instructions

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

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