Peanut Butter and Jelly Sandwich Cookies
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Get ready for the softest, chewiest peanut butter sandwich cookies combining three of your favorite ingredients for the filling: Strawberry jam, marshmallow cream, and cream cheese frosting! Now that’s pure heaven! These Peanut Butter and Jelly Sandwich Cookies are sure to become a favorite!
Back in 2013 I was on a creative peanut butter cookies streak that led to the birth of two phenomenal sandwich cookies: these Peanut Butter and Jelly Sandwich Cookies and my Peanut Butter Sandwich Cookies with Nutella Marshmallow Cream. Yeah, that’s a mouthful, but what a mouthful it was!
A Daring Gourmet original, these PBJ Sandwich Cookies combine your favorite childhood sandwich toppings into an irresistibly soft and chewy and utterly heavenly cookie. And while I’m using strawberry jam for the filling, you can substitute any jam of your choice. Whip up a batch of these and I promise you…they won’t last!
And don’t forget to check out this recipe’s twin brother: Peanut Butter Sandwich Cookies with Nutella Marshmallow Cream!
Peanut Butter and Jelly Sandwich Cookies Recipe
Okay, let’s get baking!
Note: I made half the quantity for these pictures, so don’t get thrown off when you only see one stick of butter and one egg, etc. Refer to the recipe for actual quantities.
Combine the butter, white and brown sugars in a mixing bowl.
Mix them with a beater on high speed until pale in color and fluffy in texture. This step is crucial, do not skip it. Beating the butter and sugar to the right consistency will help ensure a well-risen and tender finished cookie.
Add the peanut butter and beat until combined.
Add the eggs and vanilla extract.
In a separate bowl, sift the flour, baking soda and baking powder. Using a rubber spatula, gently fold the flour mixture into the peanut butter mixture. Stir just until combined. The dough will be fairly stiff.
Roll the dough into 1-inch balls and place on a non-stick cookie sheet, spacing them about 2 inches apart.
Using a fork, press gently down to create a criss-cross pattern in each dough ball.
Preheat the oven to 350 F and bake for 8-9 minutes. Let the cookies cool on the cookie sheet for 4 minutes before transferring them to a wire rack to cool completely.
To make the filling, place the cream cheese and marshmallow cream in a bowl and beat until combined and fluffy.
Add the strawberry jam, or whatever flavor you’re using and beat until combined. If the texture is too runny, beat in a little powdered sugar.
Using a butter knife, spread the filling on the bottom side of one cookie and place another cookie on top. Note: The filling will firm up after sitting in the fridge. Either refrigerate the filling for an hour or longer, or spread it on the cookies first and then refrigerate the cookies for at least an hour.
Enjoy!
For more yummy cookie recipes be sure to try my:
- Peanut Butter Sandwich Cookies with Nutella Marshmallow Cream
- White Chocolate Cherry Macadamia Nut Cookies
- White Chocolate Cranberry Pistachio Cookies
- Coconut Sunflower Seed Cookies
- Mexican Turtle Cookies
- Whole Grain Molasses Cookies
- Hazelnut Shortbread Cookies
- Coconut Butterscotch Cookies
- Kourabiedes (Greek Almond Cookies)
- Peanut Butter Oatmeal Chocolate Chip Cookies
- Healthy Peanut Butter Cookies
- Chocolate Marshmallow Mint Sandwich Cookies
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Peanut Butter and Jelly Sandwich Cookies
Ingredients
- 1 cup unsalted butter , room temperature
- 1 cup brown sugar
- 1 cup white granulated sugar
- 1 cup creamy peanut butter
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- For the filling:
- 1/2 cup cream cheese
- 1/2 cup marshmallow cream
- 2-3 tablespoons strawberry jam , or whichever flavor you prefer
- powdered sugar , if needed
Instructions
- Preheat the oven to 350 F.Place the butter and sugars in a large bowl and beat for several minutes until fluffy and pale in color. Add the peanut butter and beat for a few more seconds until combined. Add the eggs and vanilla and beat another few seconds until combined.In a separate bowl, sift the flour, baking soda, baking powder and salt. Add the flour mixture to the wet mixture and, using a rubber spatula, gently fold to combine. Be careful not to over-stir.
- Form the dough into 1-inch balls and place them on a non-stick cookie sheet, pressing a grid pattern into them with a fork. Bake for 8-9 minutes.Let the cookies cool on the cookie sheet for 3 minutes before transferring to a wire rack to cool completely.
- For the filling:Place the cream cheese, marshmallow cream and strawberry jam in a bowl and beat until combined. If the filling is too runny, beat in a little powdered sugar.Using a butter knife, spread the filling on the bottom side of one cookie and place another cookie on top.
Nutrition
Originally published on The Daring Gourmet April 2, 2013
Hi, I’m Kimberly Killebrew and welcome to Daring Gourmet where you'll find delicious originals, revitalized classics, and simply downright good eats from around the world! Originally from Germany, later raised in England, world-traveled, and now living in the U.S., from my globally-influenced kitchen I invite you to tour the world through your taste buds!
These were awesome. Made them today for our Memorial Day block party, and they were a hit.
That’s fantastic, Jay, I’m so glad they were a hit, thank you!
thank you for this recipe
Thank YOU for visiting!
would these freeze well?
Hi! I haven’t tried freezing them. The cookies will definitely freeze well and I don’t see why the filling wouldn’t also.
Meeeeeeelt in my mouth!! These look incredible and incredibly delicious!
Thanks, Julia! They are. And it’s been extra time on the treadmill for me the past few days – and it’ll be extra next time all of next week as well because of the pear upside down cake I made yesterday and had a wee bit too much of ;)
Both cookies and filling sound so delicious! I would love them now with my tea :)
Thanks so much, Medeja!