Peanut Butter and Jelly Sandwich Cookies
Indulge your sweet and salty cravings with these irresistible Peanut Butter and Jelly Sandwich Cookies—a nostalgic twist on the classic PB&J! These soft, buttery peanut butter cookies are paired and filled with a luscious layer of your favorite fruity jelly or jam, creating the ultimate handheld dessert. With crisp edges, a tender crumb, and a sticky-sweet center, these sandwich cookies are as comforting as they are crave-worthy. Perfectly suited for after-school snacks, picnics, or any time you need a bite of nostalgia, this recipe is quick to prepare, requiring just 20 minutes of prep time before baking to golden perfection. Whip up a batch of these easy, crowd-pleasing cookies for a treat everyone will adore—no lunchbox required!
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Recipe Information
Ingredients
- 0.5 cup Unsalted butter
- 0.5 cup Creamy peanut butter
- 0.5 cup Granulated sugar
- 0.5 cup Brown sugar
- 1 piece Large egg
- 1 teaspoon Vanilla extract
- 1.25 cups All-purpose flour
- 0.5 teaspoon Baking soda
- 0.25 teaspoon Salt
- 0.5 cup Fruit jelly or jam (strawberry, raspberry, or grape)
Instructions
Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper or silicone baking mats.
In a large mixing bowl, cream together the unsalted butter, peanut butter, granulated sugar, and brown sugar until light and fluffy, about 2-3 minutes.
Add the egg and vanilla extract to the butter mixture. Mix until fully incorporated.
In a separate bowl, whisk together the all-purpose flour, baking soda, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Do not overmix.
Using a tablespoon or small cookie scoop, portion out the dough onto the prepared baking sheets, spacing them about 2 inches apart.
Use the tines of a fork to gently press the cookies down in a crisscross pattern, flattening them slightly.
Bake the cookies in the preheated oven for 8-10 minutes, or until the edges are lightly golden and the tops are set.
Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Once the cookies are completely cool, pair them by size and spread about 1 teaspoon of jelly or jam onto the flat side of one cookie. Place the flat side of a second cookie on top to create a sandwich.
Repeat with the remaining cookies and jelly until all cookies are sandwiched together.
Serve immediately or store in an airtight container at room temperature for up to 3 days.
Nutrition Facts
Calories |
2696 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 113.5 g | 146% | |
| Saturated Fat | 40.9 g | 204% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 310 mg | 103% | |
| Sodium | 1870 mg | 81% | |
| Total Carbohydrate | 389.7 g | 142% | |
| Dietary Fiber | 12.1 g | 43% | |
| Total Sugars | 242.2 g | ||
| Protein | 51.8 g | 104% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 207 mg | 16% | |
| Iron | 11.2 mg | 62% | |
| Potassium | 1148 mg | 24% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
