Peanut Butter and Jelly Sandwich Cookies
These Peanut Butter and Jelly Sandwich Cookies are soft, chewy, and filled with a luscious cream cheese and jam filling. Perfect nostalgic treats for any occasion!
Equipment
- Mixing Bowls
- Electric Mixer
- Spatula
- Baking Sheets
- Cookie cutters
- Cooling rack
Ingredients
For the Cookie Dough:
- 1 cup unsalted butter room temperature
- 1 cup brown sugar adds moisture and a rich flavor
- 1 cup white granulated sugar for sweetness and structure
- 1 cup creamy peanut butter star ingredient for flavor
- 2 large eggs helps bind ingredients
- 1 teaspoon vanilla extract adds depth to the flavor
- 2 ½ cups all-purpose flour base of the cookie dough
- 1 ½ teaspoons baking soda for leavening
- 1 teaspoon baking powder helps cookies rise
- ½ teaspoon salt enhances flavor
For the Filling:
- ½ cup cream cheese rich, creamy texture
- ½ cup marshmallow cream adds sweetness and fluffiness
- 2-3 tablespoons strawberry jam choose your favorite flavor
- powdered sugar optional, for dusting
Instructions
Prepare the Dough
- In a large mixing bowl, cream together the unsalted butter, brown sugar, and white granulated sugar until light and fluffy, about 2-3 minutes with an electric mixer.
- Add the creamy peanut butter, eggs, and vanilla extract. Mix until well combined and smooth.
- In a separate bowl, whisk together the all-purpose flour, baking soda, baking powder, and salt. Gradually add dry ingredients to wet mixture, mixing until just combined. Avoid overmixing.
- Cover the dough with plastic wrap and refrigerate for at least 30 minutes to help maintain cookie shape while baking.
Bake the Cookies
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- Scoop tablespoon-sized portions of chilled dough and roll into balls. Place on baking sheets with space for spreading.
- Bake for 10-12 minutes until edges are lightly golden. Centers may look underbaked but will set as they cool.
Prepare the Filling and Assemble
- While cookies cool, mix cream cheese, marshmallow cream, and jam until smooth and creamy.
- Spread filling on flat side of one cookie and top with another to form a sandwich. Dust with powdered sugar if desired.
Notes
- Chill the dough to prevent spreading and maintain cookie shape.
- Use crunchy peanut butter for added texture variation.
- Substitute gluten-free flour to make this recipe gluten-free.
- Fill cookies just before serving to avoid sogginess.
- Store in an airtight container at room temperature for up to 5 days or freeze unfilled cookies for up to 2 months.