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Peanut Butter and Jelly Sandwich Cookies
Peanut Butter and Jelly Sandwich Cookies
Prep Time
30 mins
Cook Time
12 mins
Total Time
42 mins
A creamy strawberry jam filling is sandwiched between two thick and chewy peanut cookies in this riff off a childhood favorite.
Course: Cookies
Servings: 28 cookies or 14 sandwich cookies
  • Peanut Butter Cookies
  • 1 cup 2 sticks unsalted butter, room temperature
  • 1 2/3 cup creamy peanut butter
  • 1 cup light brown sugar packed
  • 3/4 cup sugar
  • 1 tsp kosher salt
  • 2 eggs room temperature
  • 1 1/2 tsp vanilla extract
  • 3 cups all purpose flour
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1 cup dry roasted peanuts finely chopped
  • 1/4 cup granulated sugar for rolling the dough in before baking

  • Strawberry Jam Filling
  • 2 cups marshmallow fluff
  • 8 oz cream cheese room temperature
  • 1/3 cup strawberry jam
  • 1 cup heavy cream
  1. Peanut Butter Cookies: Preheat oven to 350 degrees and line two baking sheets with parchment paper.
  2. Beat butter, peanut butter, sugars and salt together until light and very fluffy, about 3 mins.
  3. Add the eggs one at a time, beating well after each addition. Mix in the vanilla.
  4. Add the flour, baking soda and baking powder and beat on low speed until just combined.
  5. Fold in the chopped peanuts.
  6. Divide the dough into 28 balls (I use a 1/4 cup ice cream scoop). Roll the balls in the granulated sugar and place 8 balls on each baking sheet. (You will repeat with the remaining balls once the first two sheets are baked.)
  7. Use the tines of a fork to make a cross-hatch pattern on each cookie, being careful not to flatten too much.
  8. Bake the cookies until they are just set, about 12 mins, being careful not to overbake.
  9. Let the cookies cool for 2-3 minutes on the baking sheet, then remove to a wire rack to finish cooling. Repeat with the remaining balls.
  10. Strawberry Jam Filling: Beat the fluff, cream cheese and jam together until well combined, about 2 minutes.
  11. In a separate bowl whip the heavy cream to stiff peaks. Fold the whipped cream into the jam mixture until just combined.
  12. Make the Sandwiches: Match up the cookies so the bottoms fit the tops and then turn the bottoms over. Spoon or pipe filling into the center of each bottom cookie, leaving a little space around the edge. Place the tops over the filling, press slightly, eat and enjoy!