Tested till perfect Peanut Butter and Jelly Sandwich Cookies

Peanut Butter and Jelly Sandwich Cookies

Peanut butter cookies are always a hit, especially in this miniature form. The grape jelly can be replaced with any flavour of jam you like and the peanut butter can be smooth or crunchy.

By The Canadian Living Test Kitchen

Source: Canadian Livng Holiday Cookbook: Fall 2009

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  • Portion size 36 cookies


  • 1/4 cup 1/4cupunsalted butter, softened
  • 1/2 cup 1/2cuppacked brown sugar
  • 1/2 cup 1/2cuppeanut butter
  • 1 1eggeggs
  • 1/2 tsp 1/2tspvanilla
  • 1 cup 1cupall-purpose flour
  • 1/2 tsp 1/2tspbaking soda
  • 1/2 tsp 1/2tspbaking powder
  • 1/4 tsp 1/4tspsalt
  • 1/4 cup 1/4cupgrape jelly
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In large bowl, beat butter until light and fluffy; beat in sugar. Beat in peanut butter and egg; beat in vanilla until smooth. Whisk together flour, baking soda, baking powder and salt; stir into peanut butter mixture.

Roll by 1 tsp (5 mL) into balls. Place, 2 inches (5 cm) apart, on parchment paper–lined baking sheets. With fork dipped in flour or granulated sugar, press each to make crisscross pattern and flatten to 1/4-inch (5 mm) thickness.

Bake in 350°F (180°C) oven until golden on bottoms and edges, 9 to 11 minutes. Transfer to racks; let cool. (Make-ahead: Layer between waxed paper in airtight container and store for up to 5 days or freeze for up to 2 weeks.)

In small bowl, whisk grape jelly until smooth. Spread about 1/2 tsp (2 mL) onto smooth side of half the cookies; sandwich with remaining cookies. Let stand until set, about 1 hour.

Nutritional Information Per cookie: about

cal 67 pro 1g total fat 3g sat. fat 1g
carb 9g fibre 0 chol 9mg sodium 58mg
potassium 41mg

% RDI:

calcium 1 iron 2 vit A 1 folate 5
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