Peanut Butter and Jelly Sandwich Cookies

Prep Time 45 min
Cook Time 10 Min
Servings 48
Difficulty N/A

Ingredients

  • 1/2 cup Smucker's® Natural Creamy Peanut Butter
  • 1/2 cup packed light brown sugar
  • 1/3 cup unsalted butter
  • 1/4 cup honey
  • 1 large egg
  • 2 cups all-purpose flour
  • 1/4 tsp. salt
  • 1 1/2 tsps. baking powder
  • 1 1/2 cups Smucker's® Strawberry Jelly
  • OR Smucker's® Concord Grape Jelly

Directions

  • Step 1

    MIX peanut butter, brown sugar, butter, honey and egg in large bowl. In a separate bowl, whisk together flour, salt and baking powder; add to the peanut butter mixture and mix well. Divide the dough into 4 equal portions. Wrap each portion in plastic wrap or waxed paper and refrigerate 2 hours or overnight.

  • Step 2

    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.)

  • Step 3

    HEAT oven to 350ºF. Using a drinking glass or cookie cutter, cut the dough into circles. Using a smaller drinking glass or cookie cutter, cut smaller circles or “windows” in the center of half of the circles. Transfer cookies to a nonstick baking sheet, leaving 1/2 inch between them.

  • Step 4

    BAKE all cookies 5 to 6 minutes or just until they begin to brown. Using a spatula, transfer the cookies to a cooling rack. When cookies have cooled, spread the jelly on the plain cookies and top with the “window” cookies.

Serving size
(1/48)

  • Calories 100
  • Calories from Fat25g
  • Total Fat 3g
  • Saturated Fat 1g
  • Polyunsaturated Fat 0g
  • Monounsaturated Fat 0g
  • Cholesterol 10mg
  • Sodium 50mg
  • Potassium 0mg
  • Total Carbohydrates 16g
  • Dietary Fiber 0g
  • Sugars 10g
  • Protein 1g
  • Vitamin A 0%
  • Vitamin C 0%
  • Vitamin D 0%
  • Calcium 0%
  • Thiamin 0%
  • Niacin 0%
  • Zinc 0%
  • Riboflavin 0%
  • Iron 0%

*Percent Daily Values are based on a 2,000 calorie diet

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