Peanut Butter, Jelly, and Brownie Cookies


You can store these fudgy brownies for up to three days. Place them in a tightly covered container to keep them from drying out.

Peanut Butter, Jelly, and Brownie Cookies
Photo: Andy Lyons
Prep Time:
25 mins
Freeze Time:
30 mins
Bake Time:
30 mins
Total Time:
1 hr 25 mins
16 sandwich cookies


  • 1 16.5 ounce package refrigerated peanut butter cookie dough

  • ¾ cup butter

  • 3 ounce unsweetened chocolate, coarsely chopped

  • 1 ⅓ cup sugar

  • 2 teaspoon vanilla

  • 3 eggs

  • 1 cup all-purpose flour

  • 2 tablespoon unsweetened cocoa powder

  • cup cherry or strawberry jam, jelly, or preserves


  1. Preheat oven according to cookie package directions. On a lightly floured surface, use hands to slightly flatten cookie dough to an 8x2-1/2-inch log. Place on baking sheet, then freeze for 30 minutes. Slice dough in half lengthwise, then slice each half in 16 slices. Place slices on cookie sheets. Using a fork dipped in granulated sugar, make a crisscross pattern on each cookie. Bake cookies according to package directions or until golden brown. Cool on wire racks.

  2. Meanwhile, in a medium saucepan stir butter and chocolate over low heat just until melted. Remove from heat. Using a wooden spoon, stir in sugar and vanilla. Cool 5 minutes.

  3. Set oven to 350°F. Line the bottom and sides of an 8x8x2-inch baking pan with heavy foil, extending foil over pan edges. Grease foil; set pan aside.

  4. Add eggs, one at a time, to butter-chocolate mixture, beating after each just until combined. Stir in flour and cocoa powder. Evenly spread batter in prepared pan.

  5. Bake for 30 to 35 minutes, just until a wooden toothpick inserted near center comes out clean. Transfer to wire rack. Leave oven set to 350°F to warm sandwich cookies.

  6. For sandwich cookies, scoop and mash warm brownie onto the flat side of a cookie. Top with 1 tsp. jam and a second cookie. Place sandwich cookies that will be served immediately on a cookie sheet and warm in oven about 4 minutes.


  1. Store leftover brownies in a covered container up to 3 days.


Place any assembled cookies you are not warming through in an airtight container. Refrigerate up to 2 days. Place on a baking sheet and heat in a 350°F oven about 5 minutes or until warmed through.

Nutrition Facts (per serving)

223 Calories
11g Fat
28g Carbs
3g Protein
Nutrition Facts
Calories 223
% Daily Value *
Total Fat 11g 14%
Saturated Fat 4g 20%
Cholesterol 27mg 9%
Sodium 149mg 6%
Total Carbohydrate 28g 10%
Total Sugars 9g
Protein 3g
Vitamin C 0.6mg 3%
Calcium 40.4mg 3%
Iron 1.1mg 6%
Potassium 121mg 3%
Folate, total 24.2mcg
Vitamin B-12 0.1mcg
Vitamin B-6 0.1mg

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Related Articles