Peanut Butter and Jam Sandwich Cookies

Bring the beloved flavor of this staple sandwich to the cookie jar with these sweet treats. There’s no flour in the cookies, but this is no mistake. Forgoing flour gives the cookies a chewy, dense texture that is perfect for building these delicious dessert sandwiches. 

Peanut Butter and Jam Sandwich Cookies
Makes about 18
  • 2 cups creamy honey-roasted peanut butter
  • 1 cup granulated sugar
  • 1 cup firmly packed light brown sugar
  • 2 large eggs, room temperature
  • 2 teaspoons vanilla extract
  • 2 teaspoons baking soda
  • 1 teaspoon kosher salt
  • ¼ cup unsalted butter, softened
  • 3 ounces cream cheese, softened
  • ⅛ teaspoon kosher salt
  • 2 cups confectioners’ sugar
  • 3 tablespoons strawberry preserves
  1. Preheat oven to 350°. Line 2 large baking sheets with parchment paper.
  2. For cookies: In a large bowl, beat peanut butter, granulated sugar, and brown sugar with a mixer at medium speed until creamy, stopping to scrape sides of bowl, 2 to 3 minutes. Add eggs and vanilla, beating until combined. Add baking soda and salt, beating until combined.
  3. Using a 1½-tablespoon scoop, scoop dough, and place 2 inches apart on prepared pans. Using tines of a fork, press dough balls to flatten, creating a crisscross pattern.
  4. Bake until cookies spread and puff, about 12 minutes. Let cool completely on pans.
  5. For filling: In a large bowl, beat butter, cream cheese, and salt with a mixer on medium speed until smooth and fluffy, about 2 minutes. With mixer on low speed, slowly add confectioners’ sugar and beat until fully combined, stopping to scrape sides of bowl as needed. Increase mixer to medium speed and beat until very fluffy, about 1 minute. Add preserves and beat until fluffy, about 1 minute more. Pipe or scoop filling onto flat side of 18 cookies. Top each with another cookie, flat side down. Chill until firm, about 1 hour. Store refrigerated in an airtight container for up to 5 days.