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Peanut Butter and Jelly Sandwich Cookies Recipe

Peanut Butter and Jelly Sandwich Cookies Recipe


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4.7 from 8 reviews

  • Author: admin
  • Total Time: 27 minutes
  • Yield: 18 sandwich cookies 1x
  • Diet: Vegetarian

Description

These Peanut Butter and Jelly Sandwich Cookies combine creamy peanut butter cookies with a sweet, fruity jam filling, creating a nostalgic and delightful twist on the classic PB&J sandwich. Perfectly soft with a hint of crunch and a burst of jelly in every bite, they are a crowd-pleasing dessert for any occasion.


Ingredients

Scale

Cookie Dough

  • 1 cup creamy peanut butter
  • ½ cup unsalted butter, softened
  • ½ cup granulated sugar
  • ½ cup brown sugar, packed
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1¼ cups all-purpose flour
  • ½ teaspoon baking soda
  • ¼ teaspoon salt

Filling

  • ½ cup raspberry or strawberry jam (or your favorite jelly)

Instructions

  1. Preheat and Prepare: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking and ensure even baking.
  2. Cream the Butters and Sugars: In a large bowl, use an electric mixer to cream together the creamy peanut butter, softened unsalted butter, granulated sugar, and brown sugar until the mixture is light and fluffy, about 2-3 minutes. This step is key for a tender cookie texture.
  3. Add Egg and Vanilla: Beat in the large egg and vanilla extract until fully incorporated, ensuring the dough will have structure and flavor depth.
  4. Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. Gradually add this dry mixture to the wet mixture, stirring until just combined to avoid overworking the dough.
  5. Shape the Dough: Scoop out 1-inch balls of dough using a cookie scoop or spoon, placing them about 2 inches apart on the prepared baking sheet to allow room for spreading.
  6. Crisscross the Cookies: Flatten each cookie ball slightly with a fork, creating a classic crisscross pattern which also helps the cookies bake evenly.
  7. Bake: Bake the cookies for 10–12 minutes, or until the edges are lightly golden and the centers are set but still soft.
  8. Cool Completely: Remove cookies from the oven and transfer to a wire rack to cool completely. This prevents the jam from melting when added.
  9. Assemble Cookies: Spread about 1 teaspoon of your chosen jam onto the bottom side of one cookie and gently sandwich with another cookie on top, pressing lightly to adhere.
  10. Serve and Store: Repeat the assembly until all cookies are paired. Serve immediately or store in an airtight container at room temperature for up to 4 days.

Notes

  • For a crunchy texture, roll the cookie dough balls in granulated sugar before baking.
  • Experiment with different jam flavors such as grape, apricot, or blackberry for variety.
  • Ensure cookies are completely cooled before adding jam to prevent it from melting and absorbing into the cookies.
  • Store assembled sandwich cookies in an airtight container at room temperature for up to 4 days to maintain freshness.
  • Prep Time: 15 minutes
  • Cook Time: 12 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 sandwich cookie
  • Calories: 210
  • Sugar: 14g
  • Sodium: 120mg
  • Fat: 12g
  • Saturated Fat: 4g
  • Unsaturated Fat: 7g
  • Trans Fat: 0g
  • Carbohydrates: 23g
  • Fiber: 1g
  • Protein: 4g
  • Cholesterol: 15mg