Flourless Peanut Butter and Jelly Sandwich Cookies

Take a good look at this picture… There’s something missing…

Flourless Peanut Butter and Jelly Sandwich Cookies {}

On purpose.

I get lazy… On Sundays…I know it’s not Sunday, but let’s pretend, ok?

Flow with me…

I’m totally into peanut butter and jelly right now. Jelly, jam, preserves… Whatever you want to call it, I’m totally on this. Strange, because I refused to eat peanut butter and jelly sandwiches as a kid. Didn’t think peanut butter and jelly belonged together, much less sandwiched between two pieces of my beloved Wonder bread.

True story…

Now I’m really digging this combo. Peanut butter and jelly – Between bread, stuffed inside donuts, and most of all, in sandwich cookies.

Do you see where I’m going with this? Roll with me, I’ve got some cookies to show you.

These are completely flourless… I found them here.

Do you know what this is?

Flourless Peanut Butter and Jelly Sandwich Cookies {}

That’s tons and tons of creamy peanut butter. That’s how these cookies roll…

There’s brown sugar in these – Light and dark. I ran out of light brown sugar and was too lazy to make my own. I couldn’t be bothered to search for the molasses. It was easier to open the box of dark brown sugar staring at me in the face.

Crazy lazy…

Sunday lazy…


We bind our peanut butter and sugar with these:

Those are eggs…From hens. Make sure you don’t use Ostrich eggs, unless you’re baking a big ass batch of these cookies; then it’s just one large egg and a hammer. I read one Ostrich egg is the equivalent of 12 hen eggs. That’s some serious egg action, and 6 batches of these cookies…

You’re going to need this much time to mix:

Crazy, right?! The laaaaaaazy mix.

You’re going to use one of these to scoop da’ cookies:

Then you bake… For about 10 minutes. Can you believe that? You’re baking for 10 minutes because you want these cookies moist lookin’, and moist tastin’. And as lazy as you feel, you can’t be bothered with longer baking times.

When the cookies cool, whip out a jar of jelly, jam, or preserves – Your choice – And smear, or spoon as much as you like on one cookie, then top with another cookie. I prefer to let my jelly show.

That’s not a crack on my body fat. I’m not that big.

I mean actual jelly… Or jam… Or preserves… Your choice…Let it show…Proudly.

Is this too much work? You can sit and rest. Don’t want to tucker you out. Not on a Sunday… Goodness, no!

If you’re totally feeling up to it, you can make indentations on each cookie, and fill the indentation with jelly, jam, or preserves – Your choice. Just another way of doing things… You know… Options…

Here, I did one for you:

Flourless Peanut Butter and Jelly Sandwich Cookies {}

That’s only if you’re feeling up to it. Again, don’t want to tucker you out.

Peanut butter and jelly sandwich cookies: Killer combo older than time, tastier than rhyme, and melt in your mouth groan-out-loud delicious.

Flourless, too…

Flourless Peanut Butter and Jelly Sandwich Cookies {}

That’s to you from me, Pinky Lee…

For when the lazies hit and you want things easy…

Easy like Sunday mornin’…


Flourless Peanut Butter and Jelly Sandwich Cookies

Cookies adapted from Fine Cooking
Servings: 30 sandwich cookies


  • 2 1/2 cups of smooth peanut butter at room temperature
  • 1 cup firmly packed light brown sugar
  • 1/2 cup firmly packed dark brown sugar
  • 1 teaspoon of baking soda
  • 2 large eggs
  • 2 ½ teaspoons pure vanilla extract
  • Jelly jam or preserves – Your choice - and as much as you want. That’s right, as much as you want, but if we’re going with measurements I would say 1/3 cup.


  • Preheat oven 350 degrees. Line cookie sheets with parchment paper or Silpat baking liners. In a bowl of an electric stand mixer fitted with a paddle attachment, beat the peanut butter, brown sugars and baking soda on medium speed until blended, about 1 minute. Add the eggs and vanilla and mix on low speed until just blended, about 25 seconds. You will be left with a crumbly sort of dough that should come together if pressed.
  • Shape level spoonfuls of dough into balls about 1 in diameter, or use a 1 ½ tsp. cookie scoop. Arrange the balls about 1 1/2 inches apart on the prepared baking sheet. Press the balls of dough down slightly. If filling with jelly, make a small, indentation in the middle of each cookie and fill with jelly, jam or preserves – Your choice. Repeat with each cookie.
  • Bake one sheet at a time until the cookies are puffed and crackled but still moist-looking, about 10-11 minutes, no longer.
  • Remove cookie sheet from the oven and allow the cookies to cool for about 10 minutes. Remove cookies from rack.


Assembly: Turn half of the cooled cookies over so they are flat side up. Spoon or smear jelly, jam, or preserves onto the center of each cookie. Top with the remaining cookies, flat side down. Press gently on each cookie to spread the filling to the edge. Let your jelly show. Makes about 30 sandwich cookies or about 60 cookies


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