Peanut Butter and Jelly Sandwich Cookies

Peanut Butter and Jelly Sandwich Cookies

The arrival of December 1 officially kicks off my holiday baking binge, as I single-handedly strive to keep the flour, sugar and butter purveyors in business. My oven transforms from an everyday kitchen appliance into a holiday cookie-making machine, cranking out dozen after dozen of Brown Sugar Shortbread Cookies, Chocolate Rugelach and Espresso Chocolate Chip Brownie Cookies, while I’m busily stirring and shaping my signature sweet, Marshmallow Christmas Wreaths.

I’m a huge fan of sandwich cookies, and since free association seems to lead a majority of the dessert decisions on this site, it may come as no surprise that the thought process behind these bad boys went a little something like this:

Eating lunch → toasted peanut butter and jelly → favorite sandwich → excited about holiday baking → I wonder if… → Peanut Butter and Jelly Sandwich Cookies.

Welcome to my world.

Peanut Butter and Jelly Sandwich Cookies

Free association aside, these Peanut Butter and Jelly Sandwich Cookies pair chewy peanut butter cookies with your choice of jelly for the ultimate edible gift this holiday season.

I’m a longtime fan of Sarabeth’s Preserves, particularly the strawberry-raspberry flavor, but feel free to spread and snack on whatever flavored jelly you have stashed in your fridge. And don’t be afraid to get creative when it comes to the cookie cutters. Stars, squares, hearts, snowflakes—they all make for sandwich-worthy shapes.

Peanut Butter Cookie Dough

Peanut Butter Cutout Cookies

Peanut Butter Cutout Cookies

Peanut Butter and Jelly Sandwich Cookies

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Peanut Butter and Jelly Sandwich Cookies

Yield: About 2 dozen sandwich cookies

Prep Time: 15 min

Cook Time: 12 min


1 cup (2 sticks) unsalted butter, at room temperature
1 cup creamy peanut butter
1 cup light brown sugar
1 cup granulated sugar
2 eggs
2 teaspoons vanilla extract
1 teaspoon baking powder
3 cups all-purpose flour
1/2 cup strawberry or raspberry jelly

Special equipment: 3-inch round cookie cutter; 1-inch round cookie cutter


Preheat the oven to 350ºF.

Beat the butter, peanut butter and sugars in the bowl of a stand mixer fitted with the paddle attachment until light and fluffy, about 3 minutes. Add the eggs, one at a time, then add the vanilla and baking powder.

Add the flour to the mixer one cup at a time, scraping down the sides of the bowl between each addition and beating just until combined.

Lightly flour your work surface then roll out the dough to 1/8-inch thick. Cut out as many 3-inch cookies with the circular cookie cutter as possible then use the smaller cookie cutter to cut out openings in the center of half of the cookies. (Scraps can be re-rolled.) Transfer the cookies to parchment- or Silpat-lined baking sheets, spacing them 1 inch apart.

Bake the cookies for 10 to 12 minutes, or until golden brown and slightly crisp on edges. Remove and transfer to a cooling rack.

Once the cookies have fully cooled, spread about 1 tablespoon of jelly on the non-cutout cookies, and then place a cutout cookie on top to form sandwiches. Repeat with the remaining cookies.

Kelly's Notes:

Feel free to experiment with a variety of cookie cutter shapes, such as squares or stars.

Dip the cookie cutter lightly in flour before using it to prevent it from sticking too much to the dough.

Cookie dough recipe adapted from Created by Diane.


17 Responses to “Peanut Butter and Jelly Sandwich Cookies”

  1. #
    Abby @ The Frosted Vegan — December 5, 2012 at 8:52 am

    LOVE these! I just found a company who makes local preserves, so I can’t wait to try them with these!

  2. #
    Katrina @ Warm Vanilla Sugar — December 5, 2012 at 8:54 am

    These are absolutely gorgeous! I love this idea for the Christmas table :)

  3. #
    Alison @ Ingredients, Inc. — December 5, 2012 at 10:19 am

    love these Kelly! I hope your December is going well so far!

  4. #
    Meagan @ A Zesty Bite — December 5, 2012 at 11:13 am

    These are so cute! Peanut butter and jelly are the perfect sandwich combo and its even better that you made them into a cute looking cookie.

  5. #
    Sarah K. @ The Pajama Chef — December 5, 2012 at 3:37 pm

    i love sandwich cookies too, and you are so right–pb&j is the perfect flavor for them :) yum!!

  6. #
    Cassie | Bake Your Day — December 5, 2012 at 9:58 pm

    These cookies look so adorable, Kelly! I love the hole in the middle of the top one!

  7. #
    Joanne — December 6, 2012 at 6:51 am

    Peanut buttery cookies always tend to be my favorite…and adding jelly into the mix is just a no-brainer! Love these!

  8. #
    Sydney @ Crepes of Wrath — December 6, 2012 at 9:25 am

    Sarabeth’s really does rule – I love their jams and especially their scones! PB&J is just classically awesome. Sometimes for breakfast, if I am running out the door, I will fill a spoon half with jam and half with peanut butter and shove it in my mouth. Not exactly well rounded, but comforting and delicious. These little gems look so pretty and I’m sure would go over splendidly at any holiday party!

  9. #
    Roxana | Roxana's Home Baking — December 6, 2012 at 4:34 pm

    My kind of peanut butter and jelly sandwich. Love the hole in the top cookie, a little more room for some jam deliciousness.

  10. #
    Mafalda Vale — December 6, 2012 at 6:23 pm

    Hummm so good. i have to try.. :)

  11. #
    Noma — December 7, 2012 at 1:44 am

    Love your photos, Kelly! These look delicious!

  12. #
    brandi — December 7, 2012 at 11:42 am

    these look incredible! i love jam-filled cookies. i should make them more often.

  13. #
    Dina — December 7, 2012 at 1:57 pm

    Great photos! I really learned a lot last night in class. I can’t wait to experiment more with food photography.

  14. #
    Cass @foodmyfriend — December 20, 2012 at 8:13 pm

    Peanut butter jelly time! These look so pretty :) Very well done!

  15. #
    Mariann — December 29, 2012 at 11:37 am

    I love these!!! My son has food allergies, so I’m going to try and use soy in place of butter and the peanut butter. I hope it turns out the same!


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