Hormel Foods Recipes

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pb&j cookie sandwiches

Peanut Butter and Jelly Cookie Sandwiches

Gluten Free:
Serving Size:
Total Time:
More than 1 hour
Preparation Time:
1 Hour
Preparation Method:
Meal Occasion:
Desserts & Baking
Level of Difficulty:
Rate this recipe: Rating: 1 (1 votes cast)


This recipe is recommended for 48 servings
  • 3 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 cup butter
  • 1/2 cup granulated sugar
  • 1/2 cup firmly packed brown sugar
  • 1/2 cup SKIPPY® Creamy Peanut Butter
  • 1 large egg
  • 1 1/2 teaspoons vanilla extract
  • 1/4 cup favorite jelly


  1. In medium bowl, combine flour, baking powder and salt; mix well.
  2. In large bowl, beat together butter, granulated and brown sugars and peanut butter with electric mixer 3 minutes or until light and fluffy. Beat in egg and vanilla, scraping down side of bowl occasionally. Gradually beat in flour mixture until blended.
  3. Divide dough into 4 equal pieces. Shape into logs, each 2 inches wide. Wrap in plastic wrap; freeze at least 1 hour.
  4. Heat oven to 425°F. Slice logs into 1/4-inch slices; arrange on ungreased baking sheets. With fork, lightly pierce tops. Bake 5 minutes or until bottoms are lightly golden. Transfer to wire rack to cool completely.
  5. Spread 1/4 teaspoon jelly on flat side of 1 cookie. Press together with another cookie to form sandwich. Repeat with remaining cookies and jelly.