Peanut Butter and Jelly Sandwich Cookies! Peanut Butter cookies sandwiched between strawberry jelly and peanut butter buttercream. They are AMAZING!
Want to save this recipe?
Enter your email below & we'll send it straight to your inbox! You will also receive other new recipes in your inbox weekly!
Peanut Butter and Jelly Sandwich Cookies
If you thought peanut butter cookies couldn’t get any better you are wrong. These peanut butter and jelly sandwich cookies are AMAZING. They taste just like a peanut butter and jelly sandwich but in cookie form.
The cookies are soft, buttery with tons of peanut butter and the perfect amount of sweetness.
These cookies are a the perfect crossbetween a peanut butter cookie and a sugar cookie. I roll the individual cookies in sugar before baking. I also sprinkle a little extra sugar after they are out of the oven.
I slightly under bake the cookies to get the soft, chewy center. Softon the inside and firm on the edges. Just how I like my cookies.
How to make Peanut Butter Cookies
To make these Chewy Peanut Butter Cookies start by creaming butter and both sugars with a paddle attachment. Add in creamy peanut butter, a whole egg and vanilla extract. Mix again then fold in dry ingredients. Done! Portion out cookies and roll in the sugar. Place on a silicone baking sheet or parchment paper and mark cookies with a fork for the crisscross pattern on top.
This recipe makes about 12-18 cookies depending on how big or small you make the cookies.
When the cookies are in the oven I whip up a quick peanut butter buttercream. Simply combine peanut butter, softened butter, powdered sugar and a little heavy cream.
After the cookies are cool spread some peanut butter buttercream and jelly on each cookie and sandwich them together.
Serve these with a tall glass of cold milk and enjoy!
Tips
- Use your favorite kind of jelly. I’ve used strawberry, grape, raspberry and blueberry preserves.
- For added crunch use chunky peanut butter or add chopped nuts to the cookie batter.
- I like to slightly under bake my cookies. This keeps them chewier and not too crisp. The cookies will continue to cook on the baking sheet as they cool.
Here are more delicious cookie recipes to try!
- ChewyDouble Chocolate Chip Cookies
- Coconut Oil Chocolate Chip Cookies
- Brown Butter Salted Chocolate Chip Cookies
- Flourless Peanut Butter Chocolate Chip Cookies
Peanut Butter and Jelly Cookies
Peanut Butter and Jelly Sandwich Cookies! Peanut Butter cookies sandwiched between strawberry jelly and peanut butter buttercream. They are AMAZING!
Servings: 8 sandwich cookies
Prep Time: 15 minutes mins
Cook Time: 10 minutes mins
Total Time: 25 minutes mins
Ingredients
Peanut Butter and Jelly Cookies
- ½ cup unsalted butter, 1 stick, softened
- ½ cup light brown sugar
- ¼ cup granulated sugar
- ½ cup creamy peanut butter
- 1 whole egg
- ¾ teaspoon vanilla extract
- 1⅓ cup all purpose flour
- pinch of salt
- ¾ teaspoon baking soda
- ¼ cup sugar for rolling
Peanut Butter Buttercream
- 3 tablespoons unsalted butter, softened
- 1/4 cup creamy peanut butter
- 1 cup powdered sugar
- 2-3 teaspoons heavy cream
- strawberry jelly, as needed
Instructions
Peanut Butter and Jelly Cookies
Preheat oven to 350 degrees.
In a stand mixer with the paddle attachment cream butter and both sugars until light and fluffy, about 3 minutes.
Add in peanut butter and mix for 1-2 minutes.
Add in egg and vanilla. Mix until combined and clump free.
Combine flour, salt and baking soda in a small bowl.
Add the dry ingredients to the batter in two parts with the stand mixer on the lowest speed. Mix for a little less than a minute. Do not over mix.
Portion dough into 12-16 cookies (depending on how big you would like them).
Add sugar to a small bowl.
Roll each cookie in the sugar and place on a silicone baking mat on top of a baking sheet.
Bake cookies for 10 minutes until lightly golden brown and firm on the edges.
Remove from the oven and let set for 3-4 minutes.
Transfer to cooling rack to cool completely.
Once cool frost half of the cookies with the peanut butter buttercream.
Spread jelly on the other half of the cookies.
Sandwich a jelly cookie and peanut butter cookie together.
Store in an airtight container.
Peanut Butter Buttercream
Cream butter and peanut butter in a stand mixer with the paddle attachment until smooth and creamy, 2-3 minutes.
Alternately add powdered sugar and heavy cream. Add more heavy cream if the frosting is too thick to spread.
Set aside until ready to frost the cookies.
Nutrition Information
Calories: 530kcalCarbohydrates: 62gProtein: 9gFat: 29gSaturated Fat: 13gCholesterol: 64mgSodium: 229mgPotassium: 205mgFiber: 2gSugar: 43gVitamin A: 534IUCalcium: 33mgIron: 2mg
Did you make this?
I'd love to hear your feedback! Leave a review and make sure to share your pictures on social media! Don't forget to follow @thechefsavvy.
