Peanut Butter & Jelly Sandwich Cookie Bars

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A classic flavor combination made into a cookie bar with our Oatmeal Cookie Mix.

Peanut Butter & Jelly Sandwich Cookies

Yield: 16 2x2-inch bars

Peanut Butter & Jelly Sandwich Cookies


  • 1 bag Pamela’s Oatmeal Cookie & Bar Mix
  • ¼ cup butter, room temperature
  • ½ cup peanut butter
  • 2 TBSP honey
  • 1 egg, large (or equivalent of 2 eggs with egg replacer)
  • ⅓ cup strawberry jam or preserves, or your favorite flavor (do NOT use jelly, it is too thin)
  • ¾ cup raw, unsalted peanuts, toasted and rough chop, divided (or plain dry roasted peanuts)


Pre-heat oven to 350° with rack in the center. Use an 8 x 8-inch baking pan lined with well-sprayed parchment or foil for easy removal and cutting.

Cream butter, peanut butter, and honey together in the bowl of a stand mixer using the paddle. Once soft and fluffy, add Oatmeal Cookie & Bar Mix and ½ cup peanuts, then mix well. Remove half the dough to the baking pan. Mix the remaining ¼ cup of peanuts into the dough and set aside.

Press half the dough into the parchment-covered baking pan. Using sprayed wax paper or plastic wrap, press dough until flat and even with no holes to form a solid thin bottom. Press the edges up the wall of the pan a little to form a tiny border. Spread jam over the top leaving a ¼” gap at the edge (the jam will leak out, but when cooled, the parchment will peel off). Sprinkle remaining dough over the jam or preserves, trying to cover as much as possible. You want to cover the top all the way to the edges. Once covered press very lightly to form an even top.

Bake in pre-heated oven for 40 minutes. Top will be completely golden brown across the top when it is done (not just on the edges).

Cool on a rack until almost totally cool; remove from pan with help of parchment. Let cool completely on a cutting board. Peel off parchment carefully as not to crack bar. Cut the bars in half using a long knife (not serrated). Press blade through bar onto cutting board; rock back and forth until bar is cleanly cut. Clean knife. Go to next cut. Repeat. Easily makes 16 pieces.

Remove carefully and store in airtight container with wax paper in between layers. They will soften over time, due to the jam.

CHEF’S NOTE: Toasting the raw nuts and seeds intensifies the flavor. This is optional but worth the extra step. Left over nuts and seeds can be stored in the freezer to keep fresh.

© Pamela's Products, Inc.

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