PBJ Sandwich Cookies
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These Peanut Butter and Jelly Sandwich Cookies pack not only amazing nutty, fruity and buttery flavors into every bite – they give you a little taste of nostalgia, too. These melt-in-your-mouth PBJ cookies are tender, delicate and rich, with the perfect combination of sweet and salty flavors.
PBJ Sandwich Cookies Recipe
Today’s cookie recipe is an homage to a classic childhood combination – peanut butter and jelly.
The cookies themselves are tender, crumbly, and buttery, their signature fork-pressed tops crackled ever so slightly with white sugar, giving way to a velvety interior that holds its shape without being dry, while the luscious peanut butter frosting and sweet strawberry jam sandwiched in between makes these cookies utterly irresistible.
The bright pop of the strawberry jam and the sweetness of the peanut butter frosting cuts through the richness of the cookies, balancing everything out perfectly, like a sunbeam through late-summer heat.
I used our (now viral) peanut butter cake mix cookies to make the cookies, however, if you would prefer a from-scratch cookie recipe, I can’t speak highly enough for my Old-fashioned Peanut Butter Cookies recipe… it tastes like it came straight out of a bakery and is well worth the few extra minutes of effort.
Tips for Baking the BEST Peanut Butter Cookies:
- Use a smooth, salted peanut butter – crunchy peanut butter is typically too thick and will result in a crumbly, dry cookie.
- If using natural peanut butter, make sure to mix the peanut butter really well as it can result in a runny cookie (and can also be a lot more delicate/crumbly).
- Don’t over mix the cooke dough; mix until the dry ingredients are just combined to avoid dry, tough cookies.
- The cookies are done baking just when the edges of the cookie start to change color – avoid over-baking as that results in a dry cookie.
- Allow the cookies to sit on the baking tray for about 5 minutes after baking, as trying to transfer them to a cooling rack or container too quickly may result in them breaking.
- The exact amount of peanut butter that you need in your dough will vary depending on your brand of peanut butter; use between 3/4 cup to 1 cup of peanut butter to achieve a thick but not crumbly dough.
How to store peanut butter cookies: Your peanut butter cookies can be stored at room temperature in an airtight container for up to a week, or they can be frozen for up to three months using your favorite freezer containers. (This set of freezer containers is a crazy bargain.)
Can I freeze peanut butter cookie dough? Our recipe for peanut butter cookie dough can be made 3 days in advance and stored in the fridge, then brought to room temperature about 30 minutes before baking, or the dough can also be frozen 3 months.
You can freeze the dough as a block of dough, or pre-portion into tablespoon-sized amounts.
More Perfect Peanut Butter Desserts:
- Old-Fashioned Peanut Butter Fudge
- Nutter Butter Dessert Lasagna
- No-Churn Peanut Butter Ice Cream
- No Bake Chocolate Peanut Butter Bliss Bars
- No Bake Cornflake Cookies
- Peanut Butter and Jelly Pinwheel Cookies from In the Kids’ Kitchen
- Peanut Butter Protein Balls from Kylee Cooks
- Peanut Butter Jelly Blondies from Southern Bite
Ingredients for Peanut Butter Jelly Sandwich Cookies
Peanut Butter Cake Mix Cookie Ingredients:
Peanut Butter Frosting Ingredients:
- Butter, softened
- Peanut Butter
- Powdered Icing Sugar
- Cream or Milk
- Strawberry Jam <– this is my absolute favorite brand of jam, it’s from a famous breakfast chain in NYC that we love so it always reminds me of all the fun times we’ve had in the city
Scroll down to the printable recipe card for full measurements.
Kitchen Tools You May Find Helpful
- Measuring Cups and Spoons
- Electric mixer <– this is a great hand mixer if you don’t want to make the investment into a stand mixer
- Mixing Bowl
- Small Bowl
- Cookie Scoop
- Fork
- Cookie Sheet
- Silicone Baking Mat
How to Make Peanut Butter Jelly Sandwich Cookies
Preheat oven to 350F.
Line two baking sheets with parchment paper or silicone baking mats. Set aside.
In a large bowl, beat together the cake mix, peanut butter eggs and vegetable oil until smooth and completely combined, about 2 minutes.
Place the white sugar in a small bowl.
Use a 1 1/2 Tablespoon cookie scoop to portion out the cookie batter and roll the cookie dough balls in the white sugar until completely coated.
Place the coated cookie dough balls at least 3″ apart on the prepared cookie sheets.
Use a fork to press down in a hatch-pattern on the top of each cookie, flattening them in the process.
Bake for 10-12 minutes until lightly golden and spread out.
Allow the cookies to cool for 2 minutes on the baking sheet.
For the peanut butter frosting, beat together the butter, peanut butter, icing sugar and cream in a small bowl for 2 minutes. Adjust the consistency with additional sugar or cream, as needed.
To assemble the cookies, spread 1 teaspoon of the peanut butter frosting on the underside of one cookie, then top with 1/2 teaspoon to 1 teaspoon of the strawberry jam. Sandwich the cookie with a second cookie.
Repeat with all cookies.
Makes approximately 30 cookies.
Pin this Easy PB&J Sandwich Cookie recipe for your next baking session:
Grab your free printable recipe card for our peanut butter and jelly sandwich cookies recipe:
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Peanut Butter and Jelly Sandwich Cookies
These Peanut Butter and Jelly Sandwich Cookies pack not only amazing nutty, fruity and buttery flavors into every bite - they give you a little taste of nostalgia, too. These melt-in-your-mouth cookies are tender, delicate and rich, with the perfect combination of sweet and salty flavors.
Ingredients
Peanut Butter Cake Mix Cookie Ingredients:
- 1 box Yellow Cake Mix
- 2 Eggs
- 1 cup Peanut Butter
- 1/2 cup Vegetable Oil
- 1/3 cup White Sugar
Peanut Butter Frosting Ingredients:
- 2 Tablespoons Butter, softened
- 2 Tablespoons Peanut Butter
- 1 cup Powdered Icing Sugar
- 2 Tablespoons Cream or Milk
- 1/3 cup Strawberry Jam
Instructions
- Preheat oven to 350F.
- Line two baking sheets with parchment paper or silicone baking mats. Set aside.
- In a large bowl, beat together the cake mix, peanut butter eggs and vegetable oil until smooth and completely combined, about 2 minutes.
- Place the white sugar in a small bowl.
- Use a 1 1/2 Tablespoon cookie scoop to portion out the cookie batter and roll the cookie dough balls in the white sugar until completely coated.
- Place the coated cookie dough balls at least 3" apart on the prepared cookie sheets.
- Use a fork to press down in a hatch-pattern on the top of each cookie, flattening them in the process.
- Bake for 10-12 minutes until lightly golden and spread out.
- Allow the cookies to cool for 2 minutes on the baking sheet.
- For the peanut butter frosting, beat together the butter, peanut butter, icing sugar and cream in a small bowl for 2 minutes. Adjust the consistency with additional sugar or cream, as needed.
- To assemble the cookies, spread 1 teaspoon of the peanut butter frosting on the underside of one cookie, then top with 1/2 teaspoon to 1 teaspoon of the strawberry jam. Sandwich the cookie with a second cookie.
- Repeat with all cookies.
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Nutrition Information:
Yield:
30Serving Size:
1Amount Per Serving: Calories: 206Total Fat: 11gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 16mgSodium: 189mgCarbohydrates: 25gFiber: 1gSugar: 16gProtein: 4g
Sugar, Spice and Glitter uses an auto-generate nutrition calculator. Nutrition information isn’t always accurate unless analyzed in a scientific lab, so these should be considered more of a guideline than medical information.
I hope your family loves these easy peanut butter and jelly cookies as much as mine did!
For more decadent desserts, check out our full dessert recipe collection here:
For more scrumptious cookies, check out our full cookie recipe collection here:
very good well done thank you so much
Thanks for stopping by!
so delicious
Thanks for giving our recipe a try!