To give you a taste of the game-changing recipes in our newest cookbook, The Cookie Collection: 128 Recipes for the Cookie Enthusiast, we’re sharing one of our favorite recipes! These Peanut Butter and Jelly Sandwich Cookies taste just like the PB+J sandwiches of your childhood (and are just as nostalgia-inducing), but now in cookie form! With creamy peanut butter mousse and grape jelly layered between two chewy peanut butter cookies, these sandwich cookies are so indulgent you won’t be able to have just one.
Peanut Butter and Jelly Sandwich Cookies
Makes 14 sandwich cookies
Ingredients
- ½ cup (113 grams) unsalted butter, softened
- 1 cup (200 grams) granulated sugar, divided
- ½ cup (110 grams) firmly packed light brown sugar
- 1 large egg (50 grams)
- 1 large egg yolk (19 grams)
- ¾ cup (192 grams) creamy peanut butter*
- 2 teaspoons (12 grams) vanilla bean paste
- 1½ cups (188 grams) all-purpose flour
- ½ teaspoon (2.5 grams) baking powder
- ½ teaspoon (2.5 grams) baking soda
- ¼ teaspoon kosher salt
- Peanut Butter Mousse (recipe follows)
- ⅓ cup (107 grams) grape jelly
Instructions
- Line a baking sheet with parchment paper.
- In the bowl of a stand mixer fitted with the paddle attachment, beat butter, ½ cup (100 grams) granulated sugar, and brown sugar at medium speed until fluffy, 2 to 3 minutes, stopping to scrape sides of bowl. Add egg and egg yolk, beating well. Add peanut butter and vanilla bean paste, beating until combined.
- In a medium bowl, whisk together flour, baking powder, baking soda, and salt. With mixer on low speed, gradually add flour mixture to butter mixture, beating just until combined. Using a 1½-tablespoon spring-loaded scoop, scoop dough into mounds (about 28 grams each), and place on prepared pan. Refrigerate for 30 minutes.
- Preheat oven to 350°F (180°C). Line 2 baking sheets with parchment paper.
- Place remaining ½ cup (100 grams) granulated sugar in a small bowl. Roll each mound into a ball, and roll balls in sugar, coating completely. Place 2½ inches apart on prepared pans. Press tines of a fork into each ball, making a crosshatch design.
- Bake until light golden brown, 10 to 12 minutes, rotating pans halfway through baking. Let cool on pans for 5 minutes. Remove from pans, and let cool completely on wire racks.
- Place Peanut Butter Mousse in a piping bag fitted with a ½-inch round piping tip (Ateco #805). Pipe Peanut Butter Mousse onto flat side of half of cookies. Spoon about 1 teaspoon (7 grams) jelly onto flat side of remaining cookies. Sandwich together peanut butter cookies and jelly cookies. Refrigerate until filling is set, about 30 minutes. Cover and refrigerate for up to 3 days.
Notes
*We used JIF Natural Creamy Peanut Butter.
Peanut Butter Mousse
Makes about 2 cups
Ingredients
- ½ cup (113 grams) unsalted butter, softened
- 4 ounces (115 grams) cream cheese, softened
- ⅓ cup (85 grams) creamy peanut butter*
- ¾ cup (90 grams) confectioners’ sugar
- 1 tablespoon (15 grams) heavy whipping cream
Instructions
- In the bowl of a stand mixer fitted with the paddle attachment, beat butter and cream cheese at medium speed until smooth. Beat in peanut butter. Gradually add confectioners’ sugar in two additions alternately with cream, beating until smooth. Use immediately.
Notes
*We used JIF Natural Creamy Peanut Butter.
How do these freeze?
Hey Shelley,
The cookies themselves, in dough form, will freeze fairly well. However, once baked and filled, we do not recommend you freeze them as it will alter the texture of the filling. Happy baking!