Peanut Butter and Jelly Sandwich Cookies
These Peanut Butter and Jelly Sandwich Cookies are a nostalgic twist on a classic favorite, blending creamy peanut butter with sweet, fruity jam. Ready in just 30 minutes, they’re an effortless treat that feels indulgent yet comforting.
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!
Tried this recipe?Let us know how it was!