Chewy homemade peanut butter cookies filled with peanut butter frosting and sweet strawberry jam — these PB&J cookies are a childhood favorite in dessert form!

PBJ Sandwich Cookies

Peanut butter and jelly sandwiches are a childhood staple. Who am I kidding…I still love a PB&J sandwich as a snack, even as a grown-up!

These peanut butter and jelly sandwich cookies are inspired by the kid-friendly favorite. We started with homemade cake mix peanut butter cookies. Using a cake mix is not only easy, but it makes perfectly fluffy and chewy peanut butter cookies!

We took two of those homemade peanut butter cookies and filled them with a homemade peanut butter frosting and strawberry jam. So much peanut butter flavor!!

These are BIG cookies, because it is two full sized peanut butter cookies layered with a rich peanut butter and jelly filling. A real treat to be sure!

This is such a fun recipe that both kids and grown-ups love…a total blast of nostalgia!

— Stacey

Ingredients

For the Cookies:

• 1 box Yellow Cake Mix
• 2 Eggs
• 1 cup Peanut Butter
• 1/2 cup Vegetable Oil
• 1/3 cup White Sugar

For the Filling

• 2 Tablespoons Butter, softened
• 2 Tablespoons Peanut Butter
• 1 cup Powdered Icing Sugar
• 2 Tablespoons Cream or Milk
• 1/3 cup Strawberry Jam

Kitchen Tools You May Find Helpful

• Cookie Sheet
• Mixing Bowls
• Silicone Baking Mat
• 1 1/2 TB Cookie Scoop

Instructions

To Prep: Preheat oven to 350°F. Line two baking sheets with parchment paper or silicone baking mats. Set aside.

To Make The Cookies:

In a large bowl, beat together the cake mix, peanut butter eggs and vegetable oil until smooth and completely combined, about 2 minutes.

Place the white sugar in a small bowl.

Use a 1 1/2 Tablespoon cookie scoop to portion out the cookie batter and roll the cookie dough balls in the white sugar until completely coated.

Place the coated cookie dough balls at least 3″ apart on the prepared cookie sheets.

Use a fork to press down in a hatch-pattern on the top of each cookie, flattening them in the process.

Bake for 10-12 minutes until lightly golden and spread out.

Allow the cookies to cool for 2 minutes on the baking sheet.

To Make the Peanut Butter Frosting:

For the peanut butter frosting, beat together the butter, peanut butter, icing sugar and cream in a small bowl for 2 minutes. Adjust the consistency with additional sugar or cream, as needed.

To Assemble the Cookies:

Spread 1 teaspoon of the peanut butter frosting on the underside of one cookie, then top with 1/2 teaspoon to 1 teaspoon of the strawberry jam. Sandwich the cookie with a second cookie.

Repeat with all cookies.

Yield: Makes approximately 15 sandwich cookies.

Prep Tips

• If you’re a grape jelly fan when it comes to peanut butter and jelly, feel free to swap out grape jelly for the strawberry jam in this recipe. Actually, you can use ay flavor of jelly or jam that you like!
• Normally, I don’t recommend storing cookies in the fridge. However, because these cookies have jelly in the filling, it IS best to refrigerate them. If left at room temperature, the jelly may start to ferment or mold. For best results, keep these cookies in an airtight container in the refrigerator.

More Cake Mix Cookie Recipes To Try:

• Strawberry Cake Mix Cookies
• 4th of July Cake Mix Cookies

Peanut Butter and Jelly Sandwich Cookies Recipe Card

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