Peanut Butter and Jelly Sandwich Cookies Peanut Butter and Jelly Sandwich Cookies

Author: Canadian Living

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.

  • Portion size 36 servings
  • Credits : Canadian Livng Holiday Cookbook: Fall 2009



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 facts Per cookie: about

  • Sodium 58 mg
  • Protein 1 g
  • Calories 67.0
  • Total fat 3 g
  • Potassium 41 mg
  • Cholesterol 9 mg
  • Saturated fat 1 g
  • Total carbohydrate 9 g


  • Iron 2.0
  • Folate 5.0
  • Calcium 1.0
  • Vitamin A 1.0
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Baking & Desserts

Peanut Butter and Jelly Sandwich Cookies