These Peanut Butter and Jelly Sandwich Cookies are perfect for after-school, packed in lunches or just anytime you want a yummy treat. The soft peanut butter cookies will have you hooked!
Hi friends, Jess here from Sweet Menu. Today I am sharing a recipe for soft baked peanut butter cookies that are squished together with a slathering of strawberry jam. Does it get any better? These cookies are so easy and with peanut butter in the cookie dough, they will just about melt-in-your-mouth. The ultimate treat for true peanut butter and jelly fans, perhaps the best part is you have an excuse to eat two cookies at a time!
Did you grow up eating peanut butter and jelly sandwiches? Being from Australia, I can’t say that I did, vegemite was our family’s go-to spread. But I am officially part of the peanut butter and jelly fan club now, so I need to start making up for lost time. I am an avid cookie lover, so these are right up my alley. So much better than those hard-as-a-rock cookies you buy from the supermarket, these are soft and tender. I LOVE soft baked cookies. Especially ones made with peanut butter.
Peanut Butter and Jelly Sandwich Cookies
Cook time
Total time
Author: Jessica | Sweet Menu
: Dessert
Serves: 11
Ingredients
- 115 grams (1 stick or ½ cup) unsalted butter, room temperature
- ¾ cup brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- ½ cup smooth peanut butter
- 1 and ½ cup plain flour
- ½ teaspoon baking soda
- ½ cup strawberry jam
Directions
- In a large mixing bowl, beat the butter and sugar with an electric mixer until combined.
- Beat in the egg and the vanilla until smooth and creamy. Stir in the peanut butter.
- Sift in the flour and baking soda and gently mix together with a wooden spoon or spatula until it forms a dough.
- Cover the dough and refrigerate for at least one hour.
- While the dough is chilling, line two baking trays with baking paper. Preheat the oven to 360 degrees F.
- Roll the dough into balls and place onto the baking trays. Use a fork lightly dusted with flour to make a criss cross pattern on the top of the cookies.
- Pop into the oven and bake for 10-12 minutes or until the cookies are lightly golden brown. If you like your cookies a little more crunchy, leave them in for a minute or two longer.
- Remove the cookies from the oven and leave to cool for about 5 minutes before transferring to a wire rack.
- Once the cookies have cooled completely, smear a teaspoon of strawberry jam onto one and sandwich another on top.
- The cookies with jam are best eaten immediately. Keep the cookies in an airtight container for up to 3 days.
Soft-baked peanut butter cookies spread with sweet, sweet jam sound like heaven to me! I definitely didn’t grow up eating PB&J either, so I can’t wait for these cookies! Making a GF version very soon!
Oh my word. These little sandwich cookies look amazing! I’m always up for anything peanut butter and jelly flavored! Pinned!
Jess, I think you reinvented the PB&J sandwich!!! Yum!!
Soft baked peanut butter cookies are the best! Love how these are stuffed with jam! The perfect childhood combo!
Dear Mandy, These cookies sound perfect and easy to make. Next time I make peanut butter cookies, I will keep this in mind. Pinned for later. xo, Catherine
These cookies look so good! My son would love these, I will have to make them for him soon.
Peanut butter and jelly is such a classic and I love that you made soft baked sandwich cookies! These look incredible, Jess!