There isn’t much that beats a classic peanut butter cookie. Enter: these Peanut Butter & Jelly Buttercream Sandwich Cookies. Classic PB cookies, filled with a raspberry buttercream and a dollop of raspberry jam, sandwiched together for an insane treat. Easy to make, even easier to eat a whole batch in one go.
I highly recommend making these for your next book club/lazy Saturday baking/any occasion you can possibly come up with. They will go down a treat with all those who enjoy that PB&J combo. The cookie dough requires a little chill time (30 mins), so you could make the cookies ahead and bake in the morning – or simply chill out while the dough is doing the same.
Notes for Peanut Butter & Jelly Buttercream Sandwich Cookies
The filling makes for something so delicious, that is also so Instagrammable. I recommend using a high quality raspberry jam/preserve as opposed to a jelly, for better flavour. Avoid using all natural peanut butter – the oils/texture will affect the cookie. I use a 50/50 split of cheap smooth PB (supermarket brand/Skippy etc) and a natural, great tasting one. This gives the outcome I like. You can use smooth or crunchy purely depending on your preference.
For more peanut recipes, check out these No Bake Snickers Krispie Slices or these Snickers Inspired Flapjacks. For videos and lots of baking inspiration, head on over to my Instagram.
Peanut Butter & Jelly Buttercream Sandwich Cookies
Ingredients
- 110 g (½ cups) Unsalted Butter, Softened
- 85 g (½ cups) Granulated Sugar
- 85 g (⅓ cups) Light Brown Sugar
- 1 (1) Medium Egg
- 220 g (¾ cups) Peanut Butter Creamy preferable
- 1 tsp (1 tsp) Vanilla Extract
- 155 g (1 ¼ cups) Plain Flour
- 1/2 tsp (½ tsp) Baking Powder
- 1/2 tsp (½ tsp) Baking Soda
For the Filling
- 100 g (7 tbsp) Unsalted Butter, Softened
- 250 g (2 cups) Icing Sugar
- 2 tsp (2 tsp) Raspberry Jam/Jelly/Preserve for the buttercream
- 7 tsp (7 tsp) Raspberry Jam/Jelly/Preserve to fill the centre
Instructions
- In a large bowl, or the bowl of a stand mixer, combine the butter and both sugars on a medium/high speed for about 3 minutes. Add in the egg, peanut butter and vanilla and combine again.
- Add in the flour, baking powder and baking soda. Mix until all combined to a thick cookie dough. Chill in the fridge for 30 mins (or leave overnight).
- Preheat the oven to 200C/180C Fan/Gas 6. Line 3 large baking trays.
- Scoop the chilled cookie dough into balls (about 1 tbsp each) and place on the baking trays (2 inches apart, they spread a little). You should have approx 14 balls.Optional: Press with a fork to create the classic crisscross pattern
- Bake for 10-12 minutes, until golden (they will continue to cook a little after baking, but we want them firmer than a classic PB cookie). Let the cookies cool on a wire rack.
- Whilst cooling, make the buttercream filling by first whipping the butter and jam together on a high speed with an electric/stand mixer.
- Add half of the icing sugar, combine. Then repeat for the remaining icing sugar. The texture should be thick but spreadable (if too thin, add icing sugar. If too thick, add some milk).
- Once the cookies are completely cool, spread 1 tbsp of the frosting onto the back of half the cookies. Place a small tsp dollop of the jam into the centre, then sandwich another cookie to it – to create cookie sandwiches!
Fabulous!! these disappeared almost immediately of the table, they were very easy to make and a massive success! the buttercream recipe makes more than enough which means i now get an excuse to make more of these cookies to use the leftovers in the fridge 🙂