Peanut Butter and Jelly Cookie Sandwich
This Peanut Butter and Jelly Cookie Sandwich recipe adds a fun and delicious twist to the all-time classic peanut butter and jelly sandwich! Enjoy these irresistible cookies with a glass of creamy milk or hot beverage.
Calling all PB&J lovers out there! These Peanut Butter and jelly Cookie Sandwich treats offer a scrumptious baked twist to the classic peanut butter and jelly sandwich!
Like a typically cookie sandwich, these peanut butter and jelly cookie sandwiches are made with two peanut butter cookie halves, sandwiched together with a smooth and rich buttercream and sweet grape jelly.
🌟 WHY I LOVE PEANUT BUTTER AND JELLY COOKIE SANDWICH
These peanut butter and jelly cookie sandwiches transform regular peanut butter cookies into gourmet treats with an irresistible peanut butter-flavored buttercream and grape jelly.
Easily make the cookie dough and buttercream a day or two ahead of time to significantly reduce the total recipe time.
These cookies are a fun and cute twist to the classic PB&J sandwich which will be loved by kids and adults alike.
🍽 KEY INGREDIENTS
Peanut butter – Use your favorite brand of peanut butter, preferably unsalted and smooth. I don’t recommend using natural peanut butter as this tends to be quite dry and can affect the texture of the cookie dough.
Cookie dough – This includes standard peanut butter cookie batter, such as unsalted butter, peanut butter, white and brown sugar, eggs, all-purpose flour, baking soda and powder, and salt.
Buttercream filling – A combination of unsalted butter, powdered sugar, peanut butter, and grape jelly.
Swaps
Grape jelly – Strawberry jelly is a great substitute for grape jelly. You can also use jam instead of jelly in this recipe.
Flour – Use gluten-free flour, such as Bob’s Red Mill gluten-free flour, if needed.
🥣 EQUIPMENT
You’ll need two baking sheets, parchment paper, a fork, a large mixing bowl, an electric mixer, and a piping bag or Ziploc bag.
🔪 HOW TO MAKE
Make these scrumptious peanut butter and jelly cookie sandwiches with an easy peanut butter cookie batter, luxurious buttercream, and grape jelly. Once the cookie halves are baked and cooled, it’s simply a matter of assembling these cookie sandwiches. Follow these straightforward steps for fail-proof results:
Preparations
Line two baking sheets with parchment paper and preheat the oven to 375 degrees F.
Cooking Instructions
Step 1
Beat together the butter, peanut butter, and sugar (both white and brown) in a large mixing bowl with an electric mixer. Once combined, add in the eggs and mix again.
Step 2
Add the flour, baking soda, baking powder, and salt. Mix until well combined. Chill the cookie dough in the fridge for at least 1 hour.
Step 3
Roll the cookie dough into 1-inch balls and place them on the baking sheets with 2-inches of space between each ball. Use a fork to make a criss-cross pattern onto the tops of the balls and flatten them slightly.
Bake the cookies for 10 minutes or until they are golden brown. Remove the cookies from the oven and allow them to cool completely.
Step 4
In a separate mixing bowl, whip the peanut butter and softened butter, adding the powdered sugar 1 cup at a time.
Step 5
Place the buttercream in a Ziploc bag and snip a small piece off one of the bottom corners. Place half of the cookies upside down and begin piping the buttercream on the bottom cookies.
Spoon 1 tablespoon of the grape jelly on top of the buttercream. Place a bare cookie on top of each buttercream and jelly, and repeat this process for all of the cookies.
💭 COOKING TIPS
Use a cookie scoop to create uniform-sized peanut butter cookies that will bake evenly.
Chilling the cookie dough helps to prevent the cookies from spreading too much while baking. You can easily make the cookie dough ahead of time and store it in the fridge, ready to be assembled for baking.
You need two baking sheets to make these peanut butter and jelly cookie sandwiches. If you only have one baking sheet, allow the used baking sheet to cool first before adding the cookie balls or they will spread too much from the heat.
Use the squeezable grape jelly to squeeze it onto the cookies, making it so easy to add on top of the buttercream.
It’s really important to completely cool the baked cookies before assembling the cookie sandwiches. This helps to prevent the cookies falling apart.
🥗 WHAT TO SERVE WITH PEANUT BUTTER AND JELLY COOKIE SANDWICH
Beverages
Enjoy your peanut butter and jelly cookie sandwich with a glass of creamy milk, hot chocolate, milkshake, or coffee.
Dessert
Serve your peanut butter and jelly cookie sandwiches with a scoop of ice cream.
🙋 FREQUENTLY ASKED QUESTIONS
Grape jelly or strawberry jelly are the two most popular jelly flavors that are traditionally paired with peanut butter.
While you could use crunchy peanut butter in the cookie dough, I recommend using smooth peanut butter for the buttercream for a smooth and pipeable consistency.
Overtime in storage, the buttercream filling and grape jelly will soften the baked cookie halves.
🧊 STORING AND ♨️ REHEATING
FRIDGE
Store these peanut butter and jelly cookie sandwich treats in an airtight container in the fridge for 3-4 days. It’s normal for the cookies to soften while in storage.
FREEZER
I don’t recommend freezing these cookie sandwiches once assembled. You can freeze the cookie dough for up to 3 months to reduce the recipe time when ready to bake these for fresh peanut butter and jelly cookie sandwiches.
🍳 RELATED COOKIES RECIPES
- Christmas Linzer Cookies
- Valentine’s Whoopie Pies
- Air Fryer Sugar Cookie Whoopie Pies
- Peanut Butter Pumpkin Cookies
👪 SERVING SIZE
This recipe makes 14 assembled peanut butter and jelly cookie sandwiches. You can easily halve or double this recipe to suit your needs.
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📋 RECIPE
Peanut Butter and Jelly Cookie Sandwich
This Peanut Butter and Jelly Cookie Sandwich recipe adds a fun and delicious twist to the all-time classic peanut butter and jelly sandwich!
Ingredients
- 1 cup unsalted butter, softened
- 1 cup peanut butter
- 1 cup white sugar
- 1 cup brown sugar
- 2 large eggs
- 2 1/2 cups all-purpose flour
- 1 1/2 tsp baking soda
- 1 tsp baking powder
- 1/2 tsp salt
(BUTTERCREAM FILLING)
- 1 stick of unsalted butter, softened
- 2 cups of powdered sugar
- 1/2 cup of peanut butter
- 1 1/2 cups grape jelly
Instructions
- In a large bowl, beat butter, peanut butter, sugar and brown sugar with an electric beater, once everything is mixed together add in your eggs and mix once again.
- Add the flour, baking soda, baking powder and salt and mix once again.
- Chill for 1 hour in the fridge.
- Once done, preheat the oven to 375 degrees. Line two baking sheets with parchment paper, roll dough into 1 inch balls and place onto paper with 2 inch space in between the balls.
- Using a fork, make a criss cross pattern onto the balls, flattening them a bit.
- Bake for 10 minutes or under golden brown. Set out to cool once done.
- In another large bowl make the buttercream by whipping the butter and peanut butter, add the powdered sugar 1 cup at a time. When everything’s mixed grab a ziplock bag and scoop the buttercream into the bag and zip close, cut one of the bottom edges off with scissors, just a small hole will work.
- Once cookies are cooked and cooled completely, place half the cookies upside down and begin piping the buttercream on the bottom of the cookies, grab the grape jelly and spoon about 1 tablespoon worth on top of the buttercream, place a bare cookie on top of the buttercream and jelly to make a sandwich.
Notes
Tips and Tricks •
●Get the squeezable grape jelly to squeeze it onto the cookies so it’s easier!
●Place cookies into the fridge to completely cool down to make sure they don’t break while making the sandwiches.
●Keep in the fridge for 3-4 days in an air tight container.