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–+ servings
Sourdough Peanut Butter and Jelly Sandwich Cookies stacked on top of each other

Sourdough Peanut Butter and Jelly Sandwich Cookies Recipe

By McKenna Pulda
Yield: 36 cookies
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Revisit the flavors of your childhood, the ultimate flavor combination - peanut butter and jelly - now sandwiched in between two cookies! Sourdough Peanut Butter and Jelly Sandwich Cookies take two chewy sourdough peanut butter cookies and sandwich them together with even more creamy peanut butter and fruity jelly. It's simple and delicious!
4.75 from 8 votes
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Equipment

Ingredients

  • 210 grams all-purpose flour 1 1/2 cups
  • 6 grams baking soda 1 teaspoon
  • 1 grams salt 1/4 teaspoon
  • 113 grams unsalted butter, softened 1/2 cup
  • 210 grams light brown sugar 1 cup
  • 250 grams peanut butter 1 cup
  • 100 grams sourdough discard 1/3 cup
  • 1 egg
  • 4 grams vanilla extract 1 teaspoon
  • 100 grams white sugar, for rolling 1/2 cup
  • Peanut Butter & Jelly for center

Instructions

  1. Preheat the oven to 350 degrees F—line two baking sheets with parchment paper. Set aside. 
  2. In a medium bowl, whisk together the flour, baking soda, and salt. Set aside. 
    210 grams all-purpose flour, 6 grams baking soda, 1 grams salt
  3. In a bowl of a stand mixer with a paddle attachment, cream together 1 stick of butter and light brown sugar, for about 2 minutes, at medium speed. Add peanut butter, sourdough discard, egg, and vanilla extract and mix on low speed until combined. 
    113 grams unsalted butter, softened, 210 grams light brown sugar, 250 grams peanut butter, 100 grams sourdough discard, 1 egg, 4 grams vanilla extract
  4. Add the dry ingredients to the wet ingredients in increments of three. Mix until the flour mixture is just combined. It will be a soft dough, but shouldn't be sticky. If so, add 35 grams (1/4 cup) of flour, if needed.
  5. With a cookie scoop or tablespoon, scoop dough, about 2 Tablespoons worth, and roll it into a smooth dough ball. Roll the small balls in the sugar and place them 2 inches apart on the cookie sheet.
    100 grams white sugar, for rolling
  6. Using a fork, gently indent the top of the cookie with the fork prongs. Rotate the cookie 90 degrees and indent again to create a crisis cross pattern.
  7. Bake the cookies for 10-12 minutes, or until the edges are just turning golden brown. Leave the cookies on the hot baking sheet for 10 minutes and then carefully move them to a wire rack to cool completely. 
  8. Repeat with the remaining dough.
  9. When ready to serve, spread a layer of peanut butter on the bottom of one cookie and your favorite jam or jelly on the bottom of another Sourdough Peanut Butter Cookie. Push together to create a delicious Sourdough Peanut Butter and Jelly Sandwich Cookie, serve with a cold glass of milk, and enjoy!
    Peanut Butter & Jelly for center

Notes

This recipe card was updated on March 3rd, 2026. 

Variations

Looking to step up these Sourdough Peanut Butter and Jelly Cookie Sandwiches? Here are a few fun suggestions you can try!

Additions:

Mix-ins - Add some mini chocolate chips for a delicious chocolate addition! Or if you are craving even more delicious peanut butter flavor, try adding peanut butter chips for some extra texture!
Peanut Butter - Try making these delicious cookies with different types of peanut butter, such as chunky peanut butter or seed butter!
Filling - If jelly or jam isn't your thing, why not try filling these delicious sandwich cookies with a fluffy peanut butter buttercream?

How to Store

Sourdough Peanut Butter and Jelly Sandwich Cookies can be stored for 7 days in an airtight container. Store the cookies plain and spread with peanut butter and jam just before serving. 

FAQs:

Why do Sourdough Peanut Butter Cookies have fork marks?

This cookie dough tends to be more dense than typical cookie dough. Pressing the tops with a fork helps ensure even baking for the perfect cookies. 

Can you use different types of peanut butter in this Sourdough Peanut Butter Cookie recipe?

Absolutely! Classic peanut butter can be substituted for others like crunchy peanut butter or natural seed butter, just be sure to thoroughly mix any natural butters so the oil is no longer separated. 

Nutrition

Serving: 1g | Calories: 123kcal | Carbohydrates: 15g | Protein: 2g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Cholesterol: 11mg | Sodium: 90mg | Potassium: 56mg | Fiber: 1g | Sugar: 9g | Vitamin A: 85IU | Calcium: 11mg | Iron: 0.5mg
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