Peanut Butter and Jelly Sandwich Cookies

Enjoy these Peanut Butter and Jelly Sandwich Cookies with a cold glass of milk. Buttery peanut butter cookies held together with creamy peanut butter frosting and strawberry jam. 

Big, chunky Peanut Butter and Jelly Sandwich Cookies 💕

Soft baked peanut butter cookies squished together with a slathering of strawberry jam and creamy peanut butter frosting – does it get any better?

Perhaps the best thing about these Peanut Butter and Jelly Cookies is you have an excuse to eat two cookies at a time!

Whether it’s a slice of No Bake Peanut Butter Pie or a crunchy Peanut Butter Rice Krispie Treat, peanut butter desserts are one of my (many) weaknesses. And is there anything more quintessentially American, than peanut butter and jelly sandwiches?

Instead of enjoying this classic American treat on a slice of white bread, let’s take those delicious flavours and enjoy them in cookie form.

I’ve taken my favourite Classic Peanut Butter Cookies and squished them together with clouds of peanut butter frosting and a helping of strawberry jam.

These thick and chunky cookies are packed with peanut butter and rolled in sugar before they’re baked. The result is a melt-in-your-mouth cookie that boasts crispy edges and a soft, buttery centre.

Once you pair that with homemade peanut butter buttercream, you’re almost in peanut butter heaven. But add a teaspoon of sweet strawberry jam and you have the ultimate sweet and salty combo.

Let’s make a batch 👇🏻

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Let's Bake

Peanut Butter and Jelly Sandwich Cookies

Yield Makes 8 cookie sandwiches 1x

1x2x3x

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5 from 1 review

Prep: 40 minutesCook: 12 minutesTotal: 52 minutes

Peanut butter cookies sandwiched together with peanut butter frosting and strawberry jam.

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Ingredients

Peanut butter cookies

• 115 grams (1/2 cup or 1 stick) unsalted butter, room temperature
• 135 grams (3/4 cup) brown sugar
• 1 teaspoon vanilla extract
• 125 grams (1/2 cup) smooth peanut butter
• 1 large egg
• 245 grams (1 and 3/4 cup) plain flour
• 1/2 teaspoon baking soda
• 45 grams (1/4 cup) demerara or granulated sugar

Peanut butter frosting

• 60 grams (1/4 cup) unsalted butter, room temperature
• 125 grams (1/2 cup) smooth peanut butter
• 190 grams (1 and 1/2 cups) icing or powdered sugar
• 2 tablespoons milk
• 135 grams (1/2 cup) strawberry jam or jelly

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Instructions

1. Preheat oven to 180 C (350 F) standard / 160 C (320 F) fan-forced. Line two baking trays with baking paper.
2. In a large mixing bowl, add butter and sugar and beat using an electric beater for a minute or two until smooth and creamy.
3. Add vanilla and peanut butter and beat until combined, scrapping down the sides. Add egg and beat until smooth.
4. Add sifted flour and baking soda and mix briefly until a soft cookie dough forms. Roll tablespoons of the mixture into balls using your hands and roll in extra sugar. Place on prepared baking trays, leaving room for the cookies to flatten out.
5. Use a fork to flatten the cookies and create a criss-cross pattern.Place in oven for 10-12 minutes or until golden brown on the edges. Leave to cool for 5-10 minutes before transferring to a wire rack to cool completely.
6. In a large mixing bowl, use an electric mixer to beat butter and peanut butter on a medium speed until creamy and smooth. Add sifted icing sugar. Add a tablespoon or two of milk and beat frosting until smooth.
7.  To assemble, add a spoonful of peanut butter frosting on one cookie, add a teaspoon of jam or jelly, and then add a second cookie on top. Repeat with remaining cookies.

Author: Jessica HolmesCategory: DessertCuisine: American

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This recipe was first published on Sweetest Menu in March 2015.