Peanut Butter & Jelly Sandwich Cookies
These Peanut Butter & Jelly Sandwich Cookies are not only adorable, but they're also a delightful twist on the classic lunchtime favorite! Perfectly soft and chewy, these cookies feature a creamy peanut butter base, making each bite a nostalgic trip down memory lane. The bright pop of grape jelly adds just the right amount of sweetness and fun, making them irresistible to kids and adults alike. Gather the little ones for a fun baking session, because these cookies are easy to make and even more enjoyable to assemble. Whether you're hosting a playdate or simply looking for a sweet treat to satisfy your cravings, these cookies are sure to be a hit. Make a batch for special occasions or simply to brighten up any day!
24
Servings
100
Calories
9
Ingredients
Ingredients
light brown sugar
3/4 cup (firmly packed)
butter
1/2 cup (softened)
chunky peanut butter
1/3 cup (none)
large egg
1 (none)
vanilla extract
1 teaspoon (none)
all-purpose flour
1 1/2 cups (unsifted)
baking powder
1/4 teaspoon (none)
salt
1/8 teaspoon (none)
grape jelly
2 tablespoons (none)
Instructions
1
In a medium-sized mixing bowl, use an electric mixer on medium speed to beat the brown sugar, softened butter, and chunky peanut butter together until the mixture is light and fluffy.
2
Add the egg and vanilla extract, mixing until well combined.
3
Reduce the mixer speed to low and gradually add in the unsifted all-purpose flour, baking powder, and salt. Mix until a soft dough forms.
4
Shape the dough into a ball, then roll it into a log about 12 inches long. Use your fingers to shape the top into a rounded form, while squaring off the bottom to resemble a loaf of bread.
5
Wrap the log in plastic wrap and refrigerate it for several hours or ideally overnight, until it is firm enough to slice.
6
Preheat your oven to 350°F (175°C) and lightly grease two baking sheets.
7
Once the dough is chilled, use a sharp knife to cut it into 1/4-inch thick slices.
8
Place the cookie slices on the greased baking sheets, spacing them 1 inch apart. If needed, reshape the edges to resemble bread slices.
9
Bake in the preheated oven for 8-10 minutes, or until the edges are just golden brown. Remove from the oven and cool on the baking sheet for about 2 minutes before transferring to a wire rack to cool completely.
10
Once cooled, take half of the cookies and place them bottom side up on a clean work surface. Spoon approximately 1/4 teaspoon of grape jelly onto each cookie, then top with another cookie, right side up.
11
Gently press the cookies together to spread the jelly evenly, and store them in an airtight container.
Nutrition Information
5g
Fat
12.5g
Carbs
1.5g
Protein
Frequently Asked Questions
Frequently Asked Questions
What are Peanut Butter & Jelly Sandwich Cookies?
These are soft and chewy cookies with a creamy peanut butter base and a grape jelly center, designed to look like mini bread slices.
How many servings does this recipe yield?
This recipe makes 24 servings.
What is the calorie count per cookie?
Each serving contains approximately 100 calories.
What type of peanut butter is recommended for this recipe?
The recipe calls for 1/3 cup of chunky peanut butter.
How do I achieve a light and fluffy cookie base?
Use an electric mixer on medium speed to beat the brown sugar, softened butter, and chunky peanut butter together until the mixture is light and fluffy.
Should the flour be sifted?
No, the recipe specifies using 1 1/2 cups of unsifted all-purpose flour.
How do I shape the dough to look like bread?
Roll the dough into a 12-inch log, use your fingers to round the top, and square off the bottom to resemble a loaf of bread.
How long should the dough be refrigerated?
The dough should be refrigerated for several hours or ideally overnight until firm enough to slice.
What temperature should the oven be set to?
Preheat your oven to 350°F (175°C).
Do the baking sheets need to be greased?
Yes, you should lightly grease two baking sheets before placing the cookies.
How thick should I cut the cookie slices?
Use a sharp knife to cut the chilled dough into 1/4-inch thick slices.
How much space should be between cookies on the baking sheet?
Space the cookie slices 1 inch apart on the prepared baking sheets.
What is the baking time for these cookies?
Bake the cookies for 8 to 10 minutes.
How can I tell when the cookies are finished baking?
The cookies are done when the edges are just starting to turn golden brown.
How long should the cookies cool on the baking sheet?
Let them cool on the baking sheet for about 2 minutes before moving them to a wire rack.
What kind of jelly is used in this recipe?
The recipe uses 2 tablespoons of grape jelly for the filling.
How much jelly should I put in each sandwich?
Spoon approximately 1/4 teaspoon of grape jelly onto the bottom side of half the cookies.
How do I assemble the sandwich cookies?
Place jelly on the bottom side of one cookie and top it with another cookie right side up, then gently press them together.
How should these cookies be stored?
Store the assembled cookies in an airtight container to keep them fresh.
Is this recipe suitable for baking with children?
Yes, these cookies are easy to make and very fun for kids to help assemble.
What is the fat content per serving?
There are 5 grams of fat per serving.
How many carbohydrates are in each cookie?
Each cookie has 12.5 grams of carbohydrates.
How much protein is in one serving?
Each serving contains 1.5 grams of protein.
Does this recipe include vanilla?
Yes, the recipe includes 1 teaspoon of vanilla extract.
What type of sugar is best for this recipe?
The recipe calls for 3/4 cup of firmly packed light brown sugar.
What should I do if the dough slices lose their shape?
If needed, you can gently reshape the edges of the slices on the baking sheet to better resemble bread slices.
Are these cookies crunchy or soft?
These cookies are described as being perfectly soft and chewy.
What size egg is required?
The recipe requires one large egg.
Is there any salt in the dough?
Yes, the recipe includes 1/8 teaspoon of salt.
Can I use a different type of jelly?
While the recipe specifies grape jelly for a classic taste, you can experiment with other flavors if preferred.