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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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)
Directions
Step 1
Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper or silicone baking mats.
Step 2
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.
Step 3
Add the egg and vanilla extract to the butter mixture. Mix until fully incorporated.
Step 4
In a separate bowl, whisk together the all-purpose flour, baking soda, and salt.
Step 5
Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Do not overmix.
Step 6
Using a tablespoon or small cookie scoop, portion out the dough onto the prepared baking sheets, spacing them about 2 inches apart.
Step 7
Use the tines of a fork to gently press the cookies down in a crisscross pattern, flattening them slightly.
Step 8
Bake the cookies in the preheated oven for 8-10 minutes, or until the edges are lightly golden and the tops are set.
Step 9
Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Step 10
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.
Step 11
Repeat with the remaining cookies and jelly until all cookies are sandwiched together.
Step 12
Serve immediately or store in an airtight container at room temperature for up to 3 days.
Nutrition Facts
| Serving size | (674.1g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2695.8 |
| Total Fat 113.5g | 0% |
| Saturated Fat 40.9g | 0% |
| Cholesterol 310mg | 0% |
| Sodium 1869.9mg | 0% |
| Total Carbohydrate 389.7g | 0% |
| Dietary Fiber 12.1g | 0% |
| Total Sugars 242.2g | |
| Protein 51.8g | 0% |
| Vitamin D 41IU | 0% |
| Calcium 207.2mg | 0% |
| Iron 11.2mg | 0% |
| Potassium 1147.5mg | 0% |
Source of Calories