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Peanut Butter and Jelly Sandwich Cookies with a glass of milk -

30-Minute Peanut Butter and Jelly Sandwich Cookie

There is no more iconic pairing than peanut butter and jelly. Marrying them in a sandwich cookie is an obvious opportunity and so easy to make! A simple, flour-free peanut butter cookie recipe is delicious on its own but irresistible with a bit of grape jelly in between! Any jelly of your preference can be used. Finished sandwich cookies can be stored sealed in the refrigerator or frozen in a sturdy container, placed in single layers separated with wax paper.
Course Dessert
Cuisine American
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings 12 sandwich cookies (24 individual peanut butter cookies)
Calories 216kcal
Author Toni Dash


  • 1 cup smooth Peanut Butter; natural , peanuts only (no sugar or salt)
  • 1 cup Granulated Sugar
  • 1 teaspoon Vanilla Extract
  • 1 Egg , lightly beaten
  • ¼ teaspoon Kosher Salt
  • ¼ cup – ¼ cup + 2 Tablespoons of Grape Jelly (or preferred flavor fruit jelly, not jam)


  • Preheat the oven to 350 degrees. Line a baking sheet with a Silpat or parchment paper.
  • Using a mixer, combine the peanut butter, sugar, vanilla, egg and salt. Mix at medium speed until it is fully combined.
  • Scoop in tablespoon portions (a cookie scoop works great for this), forming a ball and place onto the prepared baking sheet. Gently flatten and mark with fork tines in a crisscross pattern on top of each cookie.
  • Bake for 9-10 minutes. Remove the baking sheet from the oven and allow the cookies to cool on the sheet for 10 minutes. Remove them onto a cooling rack to fully cool before making the sandwiches.
  • Place 1 to 1 ½ teaspoon of jelly on the bottom (flat) side of one cookie and spread it evenly. Place the flat side of a second cookie on the jelly. Note: adding 1 ½ teaspoon of jelly will give a thicker layer that may squeeze out a bit when eating it; that was a preference of some of my taste testers!


Calories: 216kcal | Carbohydrates: 25g | Protein: 5g | Fat: 11g | Saturated Fat: 2g | Cholesterol: 13mg | Sodium: 154mg | Potassium: 150mg | Fiber: 1g | Sugar: 22g | Vitamin A: 20IU | Vitamin C: 0.7mg | Calcium: 13mg | Iron: 0.5mg