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Peanut ButterJelly Cookie Sandwiches

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Submitted by scoobydoobie31

Peanut butter sandwich cookies filled with grape jelly. The classic PB&J turned into a soft, brown-sugar peanut butter cookie hugging a sweet jelly center. Lunchbox nostalgia in cookie form.

YIELD

24 servings

PREP

10 min

COOK

10 min

READY

20 min

These cookies turn the lunchbox classic into a dessert. Two soft, brown-sugar peanut butter cookies get fork-pressed with the signature crisscross pattern, baked until barely browned, then sandwiched around a teaspoon of grape jelly. Every bite delivers the full PB&J experience in one neat handheld package.

The dough leans on brown sugar instead of granulated, which gives the cookies a richer, almost butterscotch-edged flavor and keeps them tender for days. A relatively low ratio of peanut butter to butter (¼ cup peanut butter to ⅓ cup butter) is what allows the cookies to stay soft enough to bite cleanly through without crumbling apart at the first squeeze of jelly.

The crisscross fork pattern isn’t just for looks. Pressing the dough balls flat is what allows the cookies to bake through evenly in the 8 to 10 minutes the recipe calls for. Skipped flattening gives you raw centers and overcooked bottoms.

Pro Tips

  • Cool the cookies completely before sandwiching. Warm cookies melt the jelly into a runny mess instead of a neat layer.
  • Use a thicker jelly or jam, not a runny syrup. Grape jelly and seedless raspberry jam hold their shape best between the cookies.
  • Press the fork into a small dish of sugar between cookies to prevent sticking and add a sparkly finish.
  • Sandwich just before serving if possible. Cookies stored sandwiched soften from the jelly’s moisture; stored separate, they hold up for a week.

Variations

  • Swap grape jelly for strawberry jam, apricot preserves, or marmalade for different flavor combinations.
  • Add a tablespoon of cocoa powder to the dough for chocolate peanut butter cookies, then fill with raspberry jam.
  • Drizzle the assembled sandwiches with melted dark chocolate for an over-the-top, almost candy-bar treatment.

Ingredients

79
CUP ML BUTTER
softened
¼ 59
CUP ML PEANUT BUTTER
creamy
¾ 177
CUP ML BROWN SUGAR *
2 2
LARGE LARGE EGGS
1 5
TEASPOON ML VANILLA EXTRACT
1 ¾ 414
½ 2.5
TEASPOON ML BAKING SODA
½ 118
CUP ML GRAPE JELLY *

Directions

Preheat oven to 350℉ (180℃).

Beat Butter and peanut butter at medium speed until fluffy.

Slowly add sugar. Beat well.

Add eggs and vanilla.

Beat well.

Combine flour and soda. Stir well. Slowly add flour mixture to butter mixture.

Blend well.

Shape dough into 1 inch balls.

Place balls about 2 inches apart on ungreased cookie sheet.

Flatten in crisscross pattern using a fork.

Bake until lightly browned, about 8 to 10 minutes.

Cool completely on wire racks.

Place 1 teaspoon jelly on bottom of half of cookies.

Top with remaining cookies.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 19g (0.7 oz)
Amount per Serving
Calories 156 51% from fat
 % Daily Value *
Total Fat 9g 14%
Saturated Fat 4g 20%
Trans Fat 0g
Cholesterol 49mg 16%
Sodium 96mg 4%
Total Carbohydrate 5g 5%
Dietary Fiber 1g 3%
Sugars g
Protein 9g
Vitamin A 4% Vitamin C 0%
Calcium 1% Iron 6%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, Low Sodium
 

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