zoom Peanut butter and jelly cookie sandwiches

    Save to your scrapbook

    PB&J cookie sandwiches

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks


    PB&J cookie sandwiches

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

    Makes: 10


    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

    For the filling:
    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 just 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.

    Your recipe note

    Edit your recipe note

    This recipe first appeared in Waitrose Kitchen magazine. myWaitrose members can download the Waitrose Kitchen app edition for FREE. Find out more.


    Average user rating

    0 stars