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Peanut Butter And Jelly Sandwich Cookies

Contributed by: NAPSA

(NAPSA) - Natural peanut butter is also a "natural" when cooking and baking as its full-bodied taste really brings out the peanutty flavor in all your favorite recipes. Since peanut butter and jelly is a favorite combination for most peanut butter lovers, the following peanut butter and jelly sandwich cookies are a welcome addition to any lunch box, afternoon break or late night snack.


  • 1/2 cup Smucker's¨ Natural Peanut Butter
  • 1/3 cup unsalted butter
  • 1/2 cup packed light brown sugar
  • 1/4 cup honey
  • 1 large egg
  • 2 cups all-purpose flour
  • 1/4 teaspoon salt
  • 1 1/2 teaspoons baking powder
  • 1 1/2 cup Smucker's¨ Strawberry or Grape Jelly


Mix peanut butter, sugar, butter, honey and egg.

In a separate bowl, whisk together flour, salt and baking powder; add to the peanut butter mixture and mix well.

Divide the dough into four equal portions. Wrap each portion in plastic wrap or waxed paper and refrigerate 2 hours or overnight.

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).

Preheat oven to 350û. Using a drinking glass or cookie cutter, cut dough into circles. Using a smaller drinking glass or cookie cutter, cut smaller circles or "windows" in half the number of circles. Transfer cookies to a non-stick baking sheet, leaving 1/2-inch between them.

Bake all cookies 5-6 minutes or until they're just starting to brown. Using a spatula, transfer the cookies to a cooling rack. When cookies have cooled, spread jelly on the plain cookies and top with the "window" cookies.

Serving Size: Makes 48 cookies

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