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.
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.
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- 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
- 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.
- 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.
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Cookie dough recipe adapted from Created by Diane.