Peanut Butter & Jelly Sandwich Cookies

Active: 40 mins, Total: 1 hr. 30 mins, Yield: Makes 12 sandwich cookies



7/7/20211 min read

Peanut Butter and Jelly Sandwich Cookies

Active: 40 mins, Total: 1 hr. 30 mins, Yield: Makes 12 sandwich cookies


Cookie Dough

  • 1 1/2 cups all-purpose flour

  • 1 1/2 teaspoons baking soda

  • 1/4 teaspoon kosher salt

  • 1 stick unsalted butter, at room temperature

  • 1/2 cup lightly packed light brown sugar

  • 1/2 cup granulated sugar

  • 1 large egg

  • 1/2 teaspoon pure vanilla extract

  • 1/2 cup creamy natural peanut butter

  • 1/4 cup chopped honey-roasted peanuts



Make the dough

  1. Preheat the oven to 350°. Line 2 large baking sheets with parchment paper. In a medium bowl, whisk the flour, baking soda, & salt. In another medium bowl, using a hand mixer, beat the butter with both sugars at medium speed until light & fluffy, about 3 minutes. Beat in the egg & vanilla, then beat in the dry ingredients in 3 batches, mixing well between additions. Fold in the peanut butter until fully incorporated.

  2. Scoop 24 one-inch balls of dough onto the baking sheets at least 2 inches apart. Press the balls down slightly; they should be about 1 1/2 inches in diameter. Sprinkle the tops with the chopped peanuts. Bake the cookies for 10 to 12 minutes, until the edges are light golden brown & the tops are slightly cracked; rotate the baking sheets halfway through. Let the cookies cool for 10 minutes on the baking sheet, then transfer them to a rack to let them cool completely.

Meanwhile, make the filling

  1. In a bowl, using a hand mixer, whip the peanut butter with the butter, confectioners’ sugar, vanilla, & salt at medium speed until fluffy, about 5 minutes. Refrigerate for about 45 minutes, until chilled.

  2. Spoon 1 1/2 tablespoons of the filling on the underside of 12 cookies. Spread 1 teaspoon of jam on the underside of the remaining cookies. Sandwich the halves together & serve.

Make-Ahead: The assembled cookies can be refrigerated for up to 3 days.