These Peanut Butter and Jelly Sandwich Cookies are a nostalgic twist on a classic favorite, blending creamy peanut butter with sweet, fruity jam. Each bite offers a perfect balance of soft, chewy cookie layers and a luscious, gooey center that melts in your mouth. Ready in just 30 minutes, they’re an effortless treat that feels indulgent yet comforting.
The rich, nutty aroma of freshly baked cookies pairs beautifully with the bright, tangy burst of jelly, creating a symphony of flavors and textures. Whether for a quick snack or a crowd-pleasing dessert, these cookies are sure to delight with their irresistible charm and homemade warmth.
Ingredients for Peanut Butter and Jelly Sandwich Cookies
- 1/2 cup (4oz / 115g) butter, at room temperature
- 1/2 cup (3oz / 85g) brown sugar
- 1/4 cup (2oz / 57g) sugar
- 1/2 cup (4oz / 115g) peanut butter (creamy or crunchy, your choice)
- 1 egg
- 3/4 tsp vanilla extract
- 1 1/3 cups (7 ½ oz / 213g) all-purpose flour
- 1/2 tsp salt
- 3/4 tsp baking soda
- 1/2 cup (5oz / 150g) strawberry jam (or any jam you prefer)
- 1 batch Crazy Peanut Butter Frosting (recipe below or use store-bought)
Step-by-Step Instructions
- Preheat your oven to 350°F (180°C). Line a 9 x 13 cookie sheet with parchment paper and set aside.
- In a small bowl, combine flour, salt, and baking soda. Set aside.
- Using a hand or stand mixer, cream the butter and both sugars until light and fluffy (about 2-3 minutes).
- Add peanut butter and mix for 1-2 minutes until fully incorporated.
- Add the egg and vanilla extract, mixing until just combined.
- Gradually add the dry ingredients to the batter in two parts, mixing on the lowest speed until just combined. Do not overmix.
- Transfer the dough to a floured surface and gently press into an even layer.
- Using round cookie cutters, cut out the cookies and transfer them to the prepared cookie sheet using a spatula.
- Bake for 10-12 minutes, or until the edges are lightly golden brown and firm.
- Remove from the oven and let cool on the sheet for 3-4 minutes before transferring to a cooling rack to cool completely.
- While the cookies are baking, prepare the Crazy Peanut Butter Frosting (if making from scratch).
- Once the cookies are fully cooled, frost half of the cookies with the peanut butter frosting and spread jam on the other half.
- Sandwich a frosted cookie with a jam-covered cookie and enjoy!
Creative Topping and Filling Ideas
While strawberry jam and peanut butter frosting are classic, feel free to mix it up! Try using raspberry or apricot jam for a tangy twist, or drizzle melted chocolate over the cookies for extra indulgence. For a nut-free option, swap peanut butter frosting with a creamy vanilla or chocolate frosting.
Perfect Pairings for Serving
These cookies are delightful on their own, but they pair wonderfully with a cold glass of milk or a hot cup of coffee. For a fun dessert platter, serve them alongside fresh fruit or a scoop of vanilla ice cream for a sweet contrast.
Storage Tips for Freshness
Store your cookies in an airtight container at room temperature for up to 3 days. For longer storage, place them in the freezer for up to 2 months. Thaw at room temperature before enjoying—they’ll taste just as fresh!
Time-Saving Hacks
Short on time? Prepare the cookie dough ahead of time and refrigerate it for up to 2 days. You can also bake the cookies in advance and assemble them with frosting and jam just before serving. This makes them a great make-ahead treat for parties or gatherings.
Equipment Tips for Success
Using a Good Cook 9 x 13 Cookie Sheet ensures even baking, while the Sweet Creations Nested Round Cutters help create uniform cookies. A Good Cook Nylon Flexible Turner is perfect for transferring delicate cookies without breaking them. These tools make the process smoother and more enjoyable!
Peanut Butter and Jelly Sandwich Cookies
Equipment
- Good Cook 9 x 13 Cookie Sheet
- Sweet Creations Nested Round Cutters
- Good Cook Nylon Flexible Turner
Ingredients
- 1/2 cup butter at room temperature
- 1/2 cup brown sugar
- 1/4 cup sugar
- 1/2 cup peanut butter
- 1 egg
- 3/4 tsp vanilla extract
- 1 1/3 cup all purpose flour
- 1/2 tsp salt
- 3/4 tsp baking soda
- 1/2 cup strawberry jam
- 1 batch Crazy Peanut Butter Frosting
Instructions
- Preheat your oven to 350°F(180°C) and line your Good Cook 9 x 13 Cookie Sheet, set aside.
- Combine flour, salt and baking soda in a small bowl, set aside.
- Using a hand or stand mixer, cream the butter and both sugars until light and fluffy.
- Add in peanut butter and mix for 1-2 minutes.
- Add in egg and vanilla then mix until just combined.
- Add the dry ingredients to the batter in two parts with the stand mixer on the lowest speed. Mix until the flour is just incorporated. Do not over mix.
- Transfer your dough to a large, floured surface and gently press into an even layer.
- Using your Sweet Creations Nested Round Cutters to cut out the cookies, then using Good Cook Nylon Flexible Turner, transfer the cookies to your cookie sheet.
- Bake for 10-12 minutes or until lightly golden brown and firm on the edges.
- Remove from the oven and let cool for 3-4 minutes before transferring to your cooling rack to cool completely.
- While the cookies are baking, make the Crazy Peanut Butter Frosting.
- Once the cookies have fully cooled, frost half of the cookies with the peanut butter frosting. Spread jelly on the other half of the cookies.
- Sandwich a jelly cookie and peanut butter cookie together and enjoy!
