Peanut Butter and Jelly Sandwich Cookies

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Prep Time: 25 minutes
Baking Time: 10 minutes
Yield: 2 dozen sandwich cookies
Freezing: excellent, unfilled


  • 1/2 cup (125 mL) creamy peanut butter
  • 1/3 cup (75 mL) butter, softened
  • 1/2 cup (125 mL) packed brown sugar
  • 1/4 cup (50 mL) honey
  • 1 egg
  • 2 cups (500 mL) Robin Hood® Original All Purpose Flour
  • 1 1/2 tsp (7 mL) baking powder
  • 1/4 tsp (1 mL) salt
  • 3/4 cup (175 mL) Smucker's® Pure Strawberry or Pure Raspberry Jam


  1. Preheat oven to 350°F (180°C).
  2. Cream peanut butter, butter, brown sugar, honey and egg together until smooth.
  3. Add flour, baking powder and salt; mix well.
  4. Divide the dough into 2 equal portions. Wrap each portion in plastic wrap or waxed paper and refrigerate 1 hour for easy rolling.
  5. Remove portions from refrigerator and place between 2 sheets of plastic wrap or waxed paper. Roll each portion into a “sheet” about 1/8” (3 mm) thick. With cookie cutter, cut the dough into 2” (5 cm) circles. Using a smaller cookie cutter, cut small circles or “windows” in half of the circles. Transfer cookies to a baking sheet.
  6. Bake in centre of preheated oven for 5-10 minutes or until they’re just starting to brown. Using a spatula, transfer the cookies into a cooling rack. When cookies have cooled, spread the jam on the plain cookies and top with the “window” cookies.


  1. Smucker’s Pure Wildberry Jam is also nice. Keep a supply of plain cookies in the freezer, ready to fill when needed.