Peanut Butter and Jelly Sandwich Cookies

Total Time
20 mins
10 mins


Skip to Next Recipe


  • 118.29 ml Smucker's® Natural Creamy Peanut Butter, stirred
  • 118.29 ml packed light brown sugar
  • 78.07 ml unsalted butter
  • 59.14 ml honey
  • 1 large egg
  • 473.18 ml Pillsbury BEST® All Purpose Flour
  • 1.23 ml salt
  • 7.39 ml baking powder
  • 354.88 ml Smucker's® Strawberry Jelly or 354.88 ml Smucker's® Concord Grape Jelly


  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.
  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.).
  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.
  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.