Skip to main content

Commercial RecipePB & J Sandwich Cookies


0 minutes
6 dozen sandwich cookies

Any kid or kid-at-heart will adore these PB & J Sandwich Cookies! Sweet and fruity jam sandwiched between two delicious cookies made with REESE'S Peanut Butter Sauce is all your guests need to be transported back to those elementary school days. These desserts are perfect for a school catering event or a feature on a cookie platter.

Ingredients & Directions


  • 32 fl. oz.
    REESE'S Peanut Butter Sauce (Item# 35031)
  • 12 oz.
    salted butter, softened
  • 1 lb. 8 oz.
  • 7 oz. (4 large)
  • 2 tsp.
    vanilla extract
  • 1 lb. 4 oz.
    all-purpose flour
  • 4 tsp.
    baking powder
  • 8 oz.
    additional sugar for rolling
  • 2 lbs. 4 oz.
    jelly, jam or preserves of your choice



Heat convection oven to 300°F (standard oven: 350°F). Lightly spray sheet pans with vegetable cooking spray. Place parchment paper on prepared sheet pans.


Mix REESE'S Peanut Butter Sauce, butter and sugar in 20 qt. bowl of mixer fitted with paddle attachment until creamy. Add eggs and vanilla, mixing until fully incorporated. Blend together flour and baking powder in large bowl. Gradually add to peanut butter mixture, mixing until dough forms a ball. Using #60 scoop, shape dough into 1-inch balls. Roll in additional sugar. Flatten balls with tines of fork. Place on prepared sheet pans.


Bake 10 to 12 minutes* or until just lightly brown (do not over bake); cool slightly. Remove from sheet pans to wire rack. Cool completely.


Spread approximately 1 heaping teaspoon jelly, jam or preserves onto bottom of one cookie. Top with second cookie to make a sandwich. Store in airtight container at room temperature.


Step 3: If using convection oven, rotate pans one-half turn (180°) after 5 minutes of baking.