Peanut Butter and Jelly Sandwich Surprises

Peanut Butter and Jelly Sandwich Surprises

"Concord grape jelly is at the sweet center of these heart-shaped peanut butter sandwich cookies."
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1 h 20 m servings 155 cals
Serving size has been adjusted!
Original recipe yields 24 servings


  • Calories:
  • 155 kcal
  • 8%
  • Fat:
  • 5.6 g
  • 9%
  • Carbs:
  • 24.6g
  • 8%
  • Protein:
  • 2.3 g
  • 5%
  • Cholesterol:
  • 9 mg
  • 3%
  • Sodium:
  • 77 mg
  • 3%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. In a large bowl combine flour, 1/2 cup plus 1 tablespoon sugar, baking soda and salt; cut in peanut butter and 1/3 cup butter flavored shortening using pastry blender or 2 knives until mixture resembles coarse meal.
  2. In a small bowl combine milk, egg yolk and vanilla extract; beat with fork until blended. Add to flour mixture. Transfer mixture to an electric mixer; beat at low speed until well blended. Divide dough in half. Wrap with plastic wrap. Refrigerate at least 1 hour.
  3. Heat oven to 350 degrees F.
  4. Roll each half of dough between sheets of plastic wrap to 1/8-inch thickness. Cut with 2-1/2-inch heart-shaped cookie cutter. Place half the cut-outs 1 inch apart on ungreased baking sheets. Place about 1/2 measuring teaspoon jelly in center of each. Top with remaining cutouts. Press edges with fork. Pierce top several times with toothpick.
  5. Sprinkle tops of cookies lightly with sugar.
  6. Bake 10 to 11 minutes or until golden brown. Sprinkle again with sugar. Cool 2 minutes on baking sheets; transfer to cooling racks to cool completely.


Read all reviews 4
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I make these all the time, I use splenda and half of the flour I use whole wheat, and I prefer to use rasberry jelly. They are always a hit!

These were a little time consuming so be prepared for that, but my kids loved them and I thought they were great aswell. I did add extra sugar to the batter instead of adding so much to the tops...

It was okay... Ithought itwould be better.

As other reviewers mentioned, these are time consuming but yummy!

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