Peanut Butter & Jelly Sandwich Cookies

Kids of all ages loves a good PB&J sandwich, don’t they? How about a Peanut Butter & Jelly Sandwich Cookie? Make it classic with grape jelly, or spice it up with hot pepper jelly.

I am officially obsessed with these cookies!

I’m a big fan of an occasional peanut butter and jelly sandwich (on good white bread), so I immediately knew I would use traditional grape jelly as the “jelly” part of the PB&J.

While I was putting together the recipe I remembered that I still had some Ghost Pepper Jelly in the cupboard from last summer. Have you ever had spicy peanut sauce? If you’re a fan of peanut sauce you know how well peanuts and hot peppers go together.

OMG! Those spicy sweet sandwich cookies wouldn’t stop calling my name. They’re fairly big cookies, and they’re pretty filling, but I could’ve eaten the entire batch if I didn’t stop myself.

Chewy cookies with a crunchy honey roasted peanut topping, creamy peanut butter filling and the jelly of your choice come together for a devilishly tempting treat. Don’t say I didn’t warn you….

Watch the recipe video to see how to make Peanut Butter & Jelly Sandwich Cookies.

For a sweet & spicy treat use Ghost Pepper Jelly for the cookies filling.

Hey there cookie monster! You might also like these Thick and Chewy Peanut Butter Chocolate Chip Cookies or these Peanut Butter & Jelly Crumb Bars.

If you love this recipe as much as I do, I’d really appreciate a 5-star review.

Peanut butter & jelly sandwich cookie
Print Recipe
4.50 from 2 reviews

Peanut Butter & Jelly Sandwich Cookies

Chewy peanut butter cookies with a honey roasted peanut coating and a peanut butter and jelly filling.
Prep Time1 hour
Bake Time10 minutes
Total Time1 hour 10 minutes
24 sandwich cookies
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Peanut Butter Cookie Dough

  • 4 oz honey-roasted peanuts (1 cup)
  • 15 oz all-purpose flour (3 cups, see note)
  • 1 teaspoon baking soda
  • 1 teaspoon table salt
  • 8 oz unsalted butter (room temperature)
  • 8 oz brown sugar (1 cup)
  • 8 oz granulated sugar (1 cup)
  • 2 large eggs (room temperature)
  • 2 teaspoons vanilla extract
  • 9 oz peanut butter (1 cup)


  • 4 oz unsalted butter (room temp)
  • 4 oz confectioners’ sugar (½ cup)
  • 6 oz peanut butter (⅔ cup)
  • 2 teaspoons vanilla extract
  • teaspoon table salt
  • ½ cup jelly (any flavor)


  • Preheat the oven to 375 °F. Pulse4 oz honey-roasted peanuts in a food processor to make a chunky powder. This can also be done by hand. Put the peanuts into a small bowl.

Make the Cookies

  • Line 3 half sheet pans with parchment paper or silpat (or work in batches if you only have 1 or 2 pans).
  • In a medium bowl, whisk 15 oz all-purpose flour, 1 teaspoon baking soda and 1 teaspoon table salt set aside.
  • In a mixer bowl beat 8 oz unsalted butter, 8 oz brown sugar and 8 oz granulated sugar until light and creamy. Add 2 large eggs and 2 teaspoons vanilla extract. Add 9 oz peanut butter. Turn off the mixer and scrape the bowl. Add the dry ingredients and turn the mixer to low speed until the flour is partially incorporated, increase speed to medium and mix just until all the flour is combined.
  • Use a #40 scoop (3/4 oz) or tablespoon to scoop the dough into 1½" balls. Press the top of each cookie ball in the chopped nuts. Place the cookie balls onto the sheet pan, spacing them 2" apart (see note 2).
  • Bake until the edges of the cookies are beginning to brown and the tops are lightly puffed and still soft, about 10 minutes. Cool for 10 minutes before transferring to a cooling rack. The cookies will collapse and crackle a little while cooling. Cool completely before filling


  • Cream 4 oz unsalted butter with 4 oz confectioners’ sugar until smooth. Add the 6 oz peanut butter2 teaspoons vanilla extract and ⅛ teaspoon table salt. Whip until light and fluffy.
  • Flip the cookies over so the flat side is up. Use a piping bag or small spatula to put a dollop of peanut butter filling onto half of the flipped cookies. Spread jam onto the other half of the cookie. Sandwich the cookies together.

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If measuring the flour by volume use the “dip & sweep” method. That is, dip the measuring cup into the flour bin, overfill it, then sweep away the excess.
To make ahead you can scoop the cookie balls and freeze on a parchment lined sheet pan. Once the cookie balls are frozen transfer them to freezer proof bags and store for up to a month before baking. No need to defrost before dipping in peanuts and baking.


Serving: 1cookie | Calories: 398kcal | Carbohydrates: 47g | Protein: 8g | Fat: 23g | Saturated Fat: 10g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 9g | Trans Fat: 0.5g | Cholesterol: 44mg | Sodium: 263mg | Potassium: 183mg | Fiber: 2g | Sugar: 24g | Vitamin A: 374IU | Vitamin C: 1mg | Calcium: 31mg | Iron: 1mg
Have you tried this recipe?Mention @eileen.bakingsense or tag #bakingsense!

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Recipe Rating


  1. These have become our familie’s go to pb&j cookies. In my books they are heads and shoulders above other recipes.5 star for sure.