Peanut butter and jelly cookie sandwich


100g unsalted butter, softened

40g smooth peanut butter

100g caster sugar

50g light brown muscovado sugar

1 egg

½ tsp vanilla extract

100g plain flour

½ tsp bicarbonate of soda

¼ tsp salt

100g porridge oats

100g sour cherries



80g smooth peanut butter

80g Philadelphia soft cheese

190g icing sugar

140g cherry conserve


1. Preheat the oven to 180°C, gas mark 4. Using electric beaters, cream the butter, peanut butter and sugars for 3 minutes. Beat in the egg and vanilla then, using a wooden spoon, mix in the remaining cookie ingredients.

2. Roll heaped tablespoons of the mix into balls, space out on a parchment-lined tray and flatten slightly. Bake for 10-12 minutes, until juts golden. Cool for 5 minutes, then transfer to a wire rack to cool completely.

3. For the filling, cream the peanut butter, soft cheese and icing sugar using electric beaters. Spread over half the cookies. Spread the remaining cookies with cherry conserve and sandwich together.

Recipe from September 2014 issue of Waitrose Kitchen magazine, by Katie Marshall.

  • Preparation time: 15 minutes, plus cooling
  • Cooking time: 15 minutes
  • Total time: 30 minutes, plus cooling

Makes: 10

Nutritional Info

Typical values per serving:

Energy 1,975Kj
Fat 18.2g
Saturated Fat 8.6g
Carbohydrate 69.4g
Sugars 52.8g
Protein 6.1g
Salt 0.6g
Fibre 2.1g

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