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Colette Peters

Celebrity Cake Decorator; Owner, Colette's Cakes


Apr 01, 2019 2:48pm

Julia Usher baking in her home kitchen
Blog Recipes and Tips From Julia Usher

PB&J Sandwich Cookies (from Cookie Swap)

Moms, this tasty sandwich is as close to the perfect Mother’s Day cookie as you’ll find. Whether a gift from your kids to you (start dropping the hints now) or something you make together as a family project, it is bound to please through a combo of classic, kid-friendly flavors and clever design.

Yield: 2 dozen (3-inch) sandwiches

Prep Talk: For easiest handling, chill the dough at least 3 hours before rolling. Store unfilled cookies in airtight containers at room temperature up to 1 week. Once filled, the cookies are best eaten within a few days, as the cookies will soften next to the jam.


  • 1 1/2 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3/4 cup creamy peanut butter
  • 1/2 cup (1 stick) unsalted butter, softened
  • 1/2 cup firmly packed light brown sugar
  • 1/3 cup granulated sugar
  • 1 large egg
  • 1 teaspoon pure vanilla extract
  • 3/4 to 1 cup seedless red raspberry or strawberry jam (for filling)


1 | Combine the flour, baking powder, and salt in a small bowl. Set aside for use in Step 3.

2 | Place the peanut butter and butter in the bowl of an electric mixer fitted with a paddle attachment, and beat on medium speed until well combined. Gradually add the brown and granulated sugar. Turn the mixer to medium-high speed, and beat 1 to 2 minutes longer, until light and fluffy. Add the egg and vanilla extract. Mix until well combined. Scrape down the sides of the bowl, as needed, to ensure even mixing.

3 | Turn the mixer to low speed, and gradually add the reserved dry ingredients, mixing just until incorporated. Divide the dough into two equal portions, and flatten each portion into a disk. Wrap tightly in plastic, and refrigerate at least 3 hours, or until firm enough to roll without sticking.

4 | Position a rack in the center of the oven, and preheat the oven to 375°F. Line two or more cookie sheets with parchment paper.

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