Who can resist the timeless pairing of peanut butter and jelly? Now imagine that classic combo nestled between two chewy oatmeal cookies. These Peanut Butter & Jelly Oatmeal Cookie Sandwiches are the perfect blend of comfort food and wholesome indulgence. Great for kids, perfect for lunchboxes, or as an after-dinner sweet bite — they’re easy to make and even easier to love!
Ingredients for Peanut Butter & Jelly Oatmeal Cookie Sandwiches
For the Oatmeal Cookies:
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1 cup (225g) unsalted butter, softened
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1 cup (200g) brown sugar, packed
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½ cup (100g) granulated sugar
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2 large eggs
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1 teaspoon pure vanilla extract
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1 ½ cups (190g) all-purpose flour
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1 teaspoon baking soda
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½ teaspoon baking powder
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1 teaspoon ground cinnamon
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½ teaspoon salt
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3 cups (240g) old-fashioned rolled oats
For the Filling:
½ cup (120g) creamy peanut butter (or crunchy, if preferred)
½ cup (160g) of your favorite fruit jelly or jam (grape, strawberry, raspberry, or mixed berry all work wonderfully)
Required Kitchen Tools
To prepare these Peanut Butter & Jelly Oatmeal Cookie Sandwiches, you’ll need:
Large mixing bowl
Hand mixer or stand mixer
Measuring cups and spoons
Rubber spatula
Baking sheets
Parchment paper
Cooling rack
Small offset spatula or butter knife (for spreading the filling)
Step-by-Step Preparation Instructions
1: Prepare the Dough
Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.
In a large mixing bowl, cream together the softened butter, brown sugar, and granulated sugar using a hand or stand mixer until light and fluffy (about 3–4 minutes).
Add the eggs one at a time, beating well after each addition. Then mix in the vanilla extract.
2: Combine Dry Ingredients
In a separate bowl, whisk together the flour, baking soda, baking powder, cinnamon, and salt.
Gradually add the dry ingredients to the butter mixture, mixing on low speed until just combined.
Stir in the rolled oats with a spatula or wooden spoon.
3: Bake the Cookies
Using a cookie scoop or tablespoon, drop dough onto prepared baking sheets, spacing cookies about 2 inches apart.
Bake for 10–12 minutes, or until the edges are golden and the centers are just set (they will firm up as they cool).
Remove from the oven and let the cookies cool on the baking sheet for 5 minutes before transferring to a cooling rack to cool completely.
4: Assemble the Cookie Sandwiches
Once the cookies are completely cool, match them up in pairs of similar size.
Spread peanut butter on the bottom side of one cookie, and jelly on the bottom side of the paired cookie.
Gently press the two cookies together to form a sandwich.
Helpful Tips for Perfect Peanut Butter & Jelly Oatmeal Cookie Sandwiches
Choose Your Oats Wisely:
Use old-fashioned rolled oats for the best chewy texture. Quick oats will make the cookies softer and less structured.
Softened Butter is Key:
Let your butter sit at room temperature for about 30 minutes before baking to ensure proper creaming and texture.
Customize the Filling:
While classic peanut butter and grape jelly is a beloved choice, experiment with almond butter, cashew butter, or different fruit preserves for a fun twist.
Storing the Sandwiches:
Store assembled sandwiches in an airtight container in the refrigerator for up to 5 days. Bring them to room temperature before serving for the best flavor and texture.
Freeze for Later:
The oatmeal cookies freeze beautifully! Freeze them unfilled in a zip-top bag for up to 3 months. Assemble sandwiches as needed.
Approximate Nutritional Value (per sandwich)
Values will vary based on size of cookies and choice of filling.
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Calories: ~320 kcal
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Total Fat: 18g
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Saturated Fat: 7g
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Cholesterol: 35mg
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Sodium: 220mg
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Carbohydrates: 35g
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Fiber: 3g
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Sugars: 18g
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Protein: 7g
Conclusion: Time to Try These Peanut Butter & Jelly Oatmeal Cookie Sandwiches!
If you love the nostalgic flavors of peanut butter and jelly, you’re going to adore these Peanut Butter & Jelly Oatmeal Cookie Sandwiches. They’re wholesome, chewy, and packed with flavor — perfect for kids and adults alike.
