Recipe courtesy of Crisco

Peanut Butter and Jelly Sandwich Cookies

  • Level: Easy
  • Total: 55 min
  • Prep: 45 min
  • Cook: 10 min
  • Yield: 48 cookies
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1/2 cup Smucker's® Creamy Natural Peanut Butter, stirred

1/2 cup packed light brown sugar

1/3 cup unsalted butter

1/4 cup honey

1 large egg

2 cups Pillsbury BEST® All Purpose Flour

1/4 teaspoon salt

1 1/2 teaspoons baking powder

1 1/2 cups Smucker's® Strawberry Jelly


  1. Mix peanut butter, brown sugar, butter, honey and egg in large bowl. In a separate bowl, whisk together flour, salt and baking powder; add to the peanut butter mixture and mix well. Divide the dough into 4 equal portions. Wrap each portion in plastic wrap or waxed paper and refrigerate 2 hours or overnight.
  2. Remove portions from refrigerator and place each portion between 2 sheets of plastic wrap or waxed paper. Roll each portion into a "sheet" about 1/8-inch thick (refrigerate dough again if it becomes too soft to handle.)
  3. Heat oven to 350F. Using a drinking glass or cookie cutter, cut the dough into circles. Using a smaller drinking glass or cookie cutter, cut smaller circles or "windows" in the center of half of the circles. Transfer cookies to a nonstick baking sheet, leaving 1/2 inch between them.
  4. Bake all cookies 5 to 6 minutes or just until they begin to brown. Using a spatula, transfer the cookies to a cooling rack. When cookies have cooled, spread the jelly on the plain cookies and top with the "window" cookies.
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