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.
Prep Time 5 minutesminutes
Cook Time 10 minutesminutes
Total Time 30 minutesminutes
Servings 12sandwich cookies (24 individual peanut butter cookies)
¼cup– 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!