Peanut Butter Sandwich Cookies

Soft peanut butter sandwich cookies filled with creamy peanut butter frosting and raspberry jelly for the perfect sweet sandwich treat.

These peanut butter sandwich cookies take the classic flavour combo of peanut butter and jelly and turn it into a delightful dessert.

The cookies are soft, buttery, and perfectly chewy, sandwiched around a creamy peanut butter filling and a touch of raspberry jelly. They’re nostalgic, indulgent, and absolutely irresistible – perfect for sharing or keeping all to yourself.

Tips for Best Results

• Use room temperature ingredients: This ensures your butter, cream cheese, and egg blend smoothly for the best cookie texture.
• Weigh the dough: Consistent cookie sizes bake evenly and make sandwiching easy.
• Don’t overbake: Remove the cookies when they look just set and slightly darker around the edges. They’ll continue to firm up as they cool.
• Cool completely before filling: Warm cookies will melt the filling and cause it to ooze out.
• Try other jams: Strawberry, grape, or even blackberry jelly all pair beautifully with peanut butter.

Ingredients and Substitutions

• Peanut butter – Use a classic creamy peanut butter such as Jif or Skippy for both the cookies and the filling. Avoid natural peanut butter that separates, as it can make the dough oily and unstable. Swap creamy peanut butter in the cookies for crunchy if you prefer added texture, or try almond or cashew butter for a fun variation.
• Unsalted butter – Keeps the flavour balanced and allows you to control the salt level. If you only have salted butter, reduce or omit the added salt in the recipe.
• Light brown sugar – Adds moisture and a gentle caramel flavour that complements the peanut butter. Dark brown sugar can be used for a deeper, richer taste.
• Granulated sugar – Used in both the cookie dough and for rolling the dough balls before baking, giving them a sweet, slightly crisp exterior.
• Egg – Helps bind the ingredients together and provides structure for soft, chewy cookies.
• Vanilla extract – Adds warmth and enhances the flavour of both the cookies and the filling.
• All-purpose flour – Provides structure to the cookies. Spoon and level the flour when measuring to prevent dry or dense dough.
• Baking powder and baking soda – Work together to help the cookies rise slightly while maintaining a soft, tender texture.
• Kosher salt – Balances the sweetness and enhances the peanut butter flavour.
• Cream cheese – Used in the filling to add a slight tang and creamy texture. For a lighter option, replace with additional butter.
• Powdered sugar – Sweetens and thickens the filling to a soft, spreadable consistency.
• Raspberry jelly – Adds fruity sweetness and a touch of tartness that pairs perfectly with peanut butter. Substitute with strawberry, grape, or blackberry jam if preferred.

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Peanut Butter Sandwich Cookies

Yields: 18 cookies | Prep time: 25 minutes | Cook time: 13 minutes

Ingredients

Peanut Butter Cookies

• ½ cup creamy peanut butter
• ½ cup unsalted butter, softened
• ½ cup light brown sugar
• ¼ cup granulated sugar
• 1 large egg
• 1 teaspoon pure vanilla extract
• 1¾ cups all-purpose flour
• ½ teaspoon baking powder
• ½ teaspoon baking soda
• ¼ teaspoon kosher salt
• ¾ cup granulated sugar, for rolling

Peanut Butter Filling

• 3 tablespoons unsalted butter, softened
• 3 oz cream cheese, softened
• ¼ cup creamy peanut butter
• ¾ cup powdered sugar
• 1 teaspoon pure vanilla extract
• ½ cup raspberry jelly

Directions

1. Prepare the oven: Preheat to 350°F (175°C) and line two baking sheets with silicone mats or parchment paper.
2. Make the cookie dough:
   In a stand mixer, beat together the butter, peanut butter, brown sugar, granulated sugar, egg, and vanilla until light and fluffy.
3. Combine dry ingredients:
   In a separate bowl, whisk together flour, baking powder, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, mixing until a soft dough forms.
4. Shape the cookies:
   Using a small cookie scoop, portion out dough balls weighing about 2 oz each. Roll in granulated sugar, then place on prepared baking sheets, lightly pressing into thick discs.
5. Bake:
   Bake for 11–13 minutes, until lightly golden. Cool on the trays for a few minutes, then transfer to a wire rack to cool completely.
6. Make the filling:
   In a large mixing bowl, beat together butter, cream cheese, and peanut butter until smooth. Gradually add powdered sugar and vanilla, mixing until creamy and spreadable.
7. Assemble the sandwiches:
   Pipe or spread about 1 tablespoon of peanut butter filling onto the flat side of a cookie. Top with ½ tablespoon of raspberry jelly. Place another cookie on top and gently press to create a sandwich.
8. Serve and enjoy!