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Peanut Butter & Jelly Cookie Sandwiches

You'll adore these ever so easy peanut butter & jam cookies. They're full of peanut butter and have the perfect balance of saltiness with the sweet jelly mascarpone filling. These cookies have a melt in your mouth texture.
Prep Time 25 mins
Cook Time 10 mins
Total Time 35 mins
Course Snack
Cuisine British
Servings 10 Sandwich biscuits


Peanut Biscuits

  • 180 g Plain flour
  • 120 g Butter
  • 100 g Light brown sugar
  • 100 g Caster sugar
  • 250 g Smooth peanut butter
  • 1 Egg
  • 1 tsp Baking powder

Mascarpone Filling

  • 3 tbsp Raspberry jam/jelly
  • 150 g Mascarpone Cheese
  • 75 g Icing sugar


  • Preheat the oven to 180°C.
  • Cream together the butter and the sugars until they form a thick smooth paste.
  • Add in the peanut butter and mix until smooth and evenly combined.
  • Add in the egg and beat together. Then sieve in the flour and fold it throught the mixture until there is no white streaks.
  • Portion the biscuits into 55g piece and roll into flattened balls.
  • Bake on a lined baking tray for 10 minutes. Once cooked allow to cool slightly before moving to a wired rack to cool fully.
  • Meanwhile, mix together the raspberry jam, mascarpone cheese and icing sugar in a bowl. Spoon the mixture into a a piping bag. Pipe the mixture onto one side of the biscuit and press together with another biscuit.
Keyword biscuits, jam, jelly, peanut butter, peanut butter and jelly, raspberry