PB&J Sandwich Cookies

If you squint really, really, really hard these cookies sort of look like PB&J sandwiches, right?

Squint harder.  

 PB&J Cookies

Boy, I sure fooled you!

Yes, it’s April 1st! Which means tomorrow is April 2nd! Which is apparently National PB&J Day!

I really can’t remember the last time I ate a peanut butter and jelly sandwich. High school, maybe? But I’m continuing with my goal of emptying out my freezer, and I recently unearthed some leftover sugar cookie dough from November. Fortunately, it was well-wrapped, so therefore still usable, and I had the idea of making cute jam sandwich cookies with the dough. But then things snowballed as so often happens, and I was buying peanut butter and marshmallow crème* to go with the jam cookies, and here we are.

*Obviously, to make fluffernutter cookies, but “Fluff” is not a thing that exists here on the West Coast, so I had to approximate with “marshmallow crème”. Say “fluffernutter” to a Californian, and you will be met with a blank stare.

These definitely don’t taste like real PB&J sandwiches of course, but I used a sugar cookie dough infused with warm spices, which is pretty heavenly with the peanut butter. And the jam. And the marshmallow. These are tasty in any combo, and super easy. Just roll out the dough, cut into shapes, bake, and fill with peanut butter and other fillings of your choice. I would recommend a more natural peanut butter without added sugar, just because it’s a nice balance to the sweet jam and marshmallow. Whatever you put in these, they are definitely a sweet trip back to childhood.

 PB&Jam Cookies
 Fluffernutter Cookies
 PBJ Cookies

PB&J Sandwich Cookies

Makes as many sandwich cookies as you have dough and filling for.

sugar cookie dough (any recipe or my spiced version)
peanut butter
jam
marshmallow creme (or Fluff for purists)

  1. Preheat oven to 350 degrees. Roll out dough and cut into shapes. I used a 2-inch fluted biscuit cutter. Bake cookies on parchment lined baking sheets for about 15 minutes, rotating pans halfway through, until set and golden around the edges. Transfer baked cookies to a wire rack to cool completely.
  2. When ready to assemble: Spread a small amount of peanut butter, about a tsp, onto half of the cookies. Top the peanut butter with desired second filling (jam or marshmallow), and then top with remaining cookies. Store in the refrigerator.