Peanut Butter Jelly Sandwich Cookies

Peanut Butter & Jelly Sandwich Cookies

Buttery peanut butter cookies held together with creamy peanut butter frosting and 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.


  • 1 cup (2 sticks) butter, softened
  • 1 cup crunchy peanut butter
  • 1 cup light brown sugar
  • 3/4 cup granulated sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 1 1/2 cups salted peanuts, chopped
  • 2 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • Granulated sugar for rolling
  • 1/2 cup Peanut Butter for filling
  • 1/2 cup Strawberry preserves (or jelly) for filling


  1. Preheat the oven to 375 degrees F.
  2. Whisk together the dry ingredients – flour, baking soda, baking powder, and salt in a medium bowl and set aside.
  3. In your mixer, beat the butter until smooth. Add in the peanut butter and beat for at least a minute until creamy.
  4. Scrape down the side of the bowl before adding additional ingredients.
  5. Beat in the light brown and granulated sugar until light and fluffy. Slowly incorporate the eggs and vanilla extract.
  6. Scrape down the side of the bowl before adding in the dry ingredients.
  7. On low speed, mix in the dry ingredients just until they are incorporated. Add in the chopped peanuts until evenly distributed.
  8. Use a medium-size cookie scoop to scoop even-sized balls of dough, and roll them in sugar until they are evenly coated.
  9. Place the balls of dough on a sil-pat or parchment-lined baking sheet with at least two inches in between each cookie.
  10. Press the tines of a fork against the ball of cookie dough in each direction, making a cross-cross, to flatten.
  11. Bake the cookies at 375 degrees F for 9 to 11 minutes until the edges are lightly golden.
  12. Let the cookies set on the baking sheet for a few minutes until transferring to a wire rack to finish cooling.
  13. Flip half of the cookies over so that the underside is facing up.
  14. Use a pastry bag (or a zip-lock bag with one end cut off) to pipe a dollop of peanut butter onto each of the upside-down cookies.
  15. Repeat the process with strawberry jam or strawberry preserves.