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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