I honestly cannot stop talking about these cookies. They are the three most important things you can have in a dessert. They are delicious. They are easy. And they are beautiful. All three in one recipe?! Peanut butter and jelly sandwich cookies, where have you been all my life? Well luckily they are in my repertoire now and here to stay—I found reasons to make three separate batches just this weekend.
To develop this recipe, I started with my favorite peanut butter cookie recipe, which just so happens to be only THREE INGREDIENTS! I know. It’s craziness. Who knew that peanut butter, sugar, and egg could make such a delicious little ball of joy. And because that’s all that’s in them, they are also gluten free and dairy free.
From the three ingredient base, I couldn’t resist adding just one more ingredient. Vanilla. It adds a deeper, richer sweetness that you just can’t get from sugar alone. The flavor really rounds out the cookie and gives them that irresistibly rich, mouth-watering cookie taste. So now they are 4 ingredient cookies. Still a winner in my book!
And when I think of peanut butter, I always think of one thing—jelly. I love peanut butter and jelly. A lot. In fact I have a peanut butter and jelly sandwich several days a week for lunch. And I order a peanut butter and jelly bagel at the bagel shop. Am I still 5 years old? Does anyone take me seriously? Who cares. Peanut butter and jelly is a gift from heaven.
And making little peanut butter and jelly sandwiches out of these cookies is so adorable, and so elegant! I didn’t realize how fancy they look until everyone asked me which bakery I purchased them from. True story! And you get to experience the glory of responding, “I made them.” Because you’re amazing. And the best baker of all time. Good work.
To make the batter- Combine 1 cup of sugar, 1 cup of peanut butter, 1 egg, and 1 tsp of vanilla in a medium bowl. Stir with a large spoon until you have a uniform batter.
To create a perfect bite-sized cookie, get a rounded teaspoon of batter (like an actual teaspoon measure, not the spoon you eat your cereal with), and roll into a ball. Place balls on a cookie sheet about an inch apart. Feel free to make them smaller or bigger, but I think this size makes a super cute, adorable treat.
The cookies won’t spread very much while you bake them, so give each ball a light press with the palm of your hand before putting them in the oven.
Quick tip: I use two extra-long cookie sheets when baking and love it. They fit more cookies, which saves more time, which means I can make more recipes! My favorite extra-long cookie sheet is this one
For this miniature size, they bake for 9 minutes, or until the edges are starting to firm up. I make them on the crunchier end of the scale so the sandwiches hold together nicely. Usually I’m all for a soft, chewy, almost falls apart when you pick it up cookie, but that will prove very frustrating when it comes time for you to assemble the sandwiches. This gives the cookies a nice solid bottom to hold the jelly.
When they come out of the oven, let them cool for a couple minutes (they will continue to cook and flatten slightly), and then while still warm sprinkle with turbinado sugar. Now let them cool completely before assembling the sandwiches.
To make your peanut butter and jelly sandwiches, find two mini cookies that are similar sizes. Put a large dab of jelly in the middle, and push down with the other cookie until the jelly reaches the edges. No spreading required! Use your favorite jelly flavor. I used strawberry because it’s one of my favorites and it also has a really nice vibrant color.
That’s it! Your super cute little cookie sandwiches are ready to be admired by all. And nobody will believe you when you say you made them yourself. Or that they’re so easy. Or that they’re gluten and dairy free. Or that they’re so insanely delicious! You’re welcome.
- 1 cup sugar
- 1 cup smooth peanut butter
- 1 large egg
- 1 tsp vanilla extract
- Turbinado sugar (optional)
- Preheat oven to 350 and prepare a baking sheet lined with parchment paper.
- Combine sugar, peanut butter, egg, and vanilla in a medium bowl. Stir with a large spoon until you have a uniform batter.
- To form each cookie, roll a rounded teaspoon of batter into a ball (a teaspoon measure, not the spoon you eat your cereal with). Place balls on the cookie sheet about an inch apart.
- Give each ball a light press with the palm of your hand to help them spread a little.
- Bake for 9 minutes, or until the edges are starting to firm up. They will continue baking after you take them out of the oven.
- Let them cool for a couple of minutes, then sprinkle each cookie with turbinado sugar while still warm so it will stick to the cookie. Now let cool completely.
- To assemble sandwiches, find two cookies that are similar sizes. Put a large dab of jelly in the middle, and push down with the other cookie until the jelly reaches the edges. Enjoy!
Recipe featured at: Peanut Butter Jelly Sandwich Cookies & Norm’s Farms Elderberry Jam Review
Recipe featured at: 18 Awesome Peanut Butter Cookie Recipes You Need To Know About
Recipe featured at: Gluten Free Recipes 24/7
Another delicious gluten free dessert recipe:
Quick and Classy 2 Ingredient Chocolate Mousse– This 2 ingredient chocolate mousse recipe is rich and decedent– and dairy free! An impressive dessert that is healthy, easy, and super delicious.
And this one:
Chocolate Almond Clusters: These chocolate almond clusters are chocolately, sweet, salty, and so addictively delicious.