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Peanut Butter and Jelly Sandwich Cookies

Peanut Butter and Jelly Sandwich Cookies

SMUCKER'S(R)

SMUCKER'S®

Serve your family and friends their favorite combination with this delicious and fun cookie recipe.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 48 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 88 kcal
  • 4%
  • Fat:
  • 2.8 g
  • 4%
  • Carbs:
  • 14.8g
  • 5%
  • Protein:
  • 1.3 g
  • 3%
  • Cholesterol:
  • 8 mg
  • 3%
  • Sodium:
  • 36 mg
  • 1%

Based on a 2,000 calorie diet

Directions

  1. Mix peanut butter, sugar, butter, honey and egg.
  2. In a separate bowl, whisk together flour, salt and baking powder; add to the peanut butter mixture and mix well.
  3. Divide the dough into 4 equal portions. Wrap each portion in plastic wrap or waxed paper and refrigerate 2 hours or overnight.
  4. Remove portions from refrigerator and place each portion between 2 sheets of plastic wrap or waxed paper. Roll each portion into a 'sheet' about 1/8-inch thick. (Refrigerate dough again if it becomes too soft to handle).
  5. Preheat oven to 350 degrees. Using a drinking glass or cookie cutter, cut dough into circles. Using a smaller drinking glass or cookie cutter, cut smaller circles or 'windows' in half the circles. Transfer cookies to non-stick baking sheet, leaving 1/2 inch between them.
  6. Bake all cookies 5 to 6 minutes or until they're just starting to brown. Using a spatula, transfer the cookies to a cooling rack. When cookies have cooled, spread jelly on the plain cookie and top with the ''window'' cookies.
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Reviews

Easter08
5

Easter08

12/22/2009

This was delicious! However, they were a lot of work. I agree that the dough was difficult to work with. I had to break it up into even smaller pieces before rolling it out (about half of what they recommended.) The trick is also to err on the side of thicker. The dough should not be transparent when you put it in the oven, especially the layer with the hole because they break easily when they come off the cookie sheet. Don't overbake! Also, it is very important that you cut out the hole after transferring the dough circle to the cookie sheet. I used a white-wine glass to cut the circles, but if you're going to do that, please be very very careful and don't break it! It was a great size though. I used little star- and flower-shaped cookie cutters for the holes, they were so cute, and helped distinguish between strawberry and raspberry jam, respectively. These cookies were a huge hit. I'll definitely be making them again.

CookinBug
4

CookinBug

11/9/2007

Okay, first of all, this dough was a nightmare to work with. It was too prone to crumbling to make a good cookie cutter dough. Secondly, there was not enough peanut butter flavor; it was too floury. However, they turned out looking GORGEOUS! I used star and heart shaped cookie cutters for the windows, and they ended up so pretty. I'll make these again, but definitely tweak the dough recipe.

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