Peanut Butter and Jelly Sandwich Cookies
Yield: 1 dozen sandwich cookies
  • 1¼ cups (6.25 oz) unbleached all-purpose flour
  • ¼ tsp. baking soda
  • ¼ tsp baking powder
  • ½ tsp salt
  • 1 stick unsalted butter, softened
  • ½ cup packed light brown sugar
  • ½ cup sugar
  • ½ cup creamy peanut butter
  • 1 large egg
  • 1 tsp. vanilla extract
For filling:
  • 2 tablespoons unsalted butter, softened
  • ¼ cup creamy peanut butter
  • 1½ cups powdered sugar
  • 2 tablespoons cream or milk
  • ⅓ cup jelly or jam
  1. Preheat the oven to 350F. Line a baking sheet with parchment or a silpat- set aside.
  2. Whisk the flour, baking powder, baking soda and salt together and set aside.
  3. In a large bowl with an electric mixer, cream the butter and peanut butter together until smooth. Add the sugar and mix on medium-high speed until well combined- scraping the bowl as necessary. Add the egg and vanilla and mix well.
  4. Gradually add the dry ingredients to the peanut butter mixer.
  5. Use a small scoop or a roll dough into 1 inch balls. (If you are rolling not scooping you may need to chill the dough slightly.)
  6. Bake for 10-12 minutes- the cookies won't look fully baked- (the edges should be golden.) Cool on cookie sheetings until set and then transfer to a cooling rack.
For Filling:
  1. In a medium sized mixing bowl, beat together the butter and peanut butter. Add the powdered sugar and mix until dry and crumbly. Add one tablespoon of cream at a time. Mixture with be thick- but add another tablespoon of cream if needed.
  2. Pipe onto one side of the cookie pairings and top with a little dollop of jelly in the middle. Smoosh the top cookie onto the filled side and push the filling to the edges.
Cookie recipe adapted from Baking Illustrated
Recipe by The Baker Chick at