About the Recipe
This nostalgic peanut butter and jelly crème pie cookie is a love letter to childhood comfort, reimagined for Valentine’s Day.
Made with fresh-milled Khorasan flour, it has a soft, tender bite with a rich, buttery depth that sets it apart from an ordinary cookie.
Creamy peanut butter and sweet, fruity jelly come together in a smooth, dreamy filling—sandwiched between layers that feel both familiar and elevated.
It’s cozy, indulgent, and full of heart—the kind of treat that brings back warm memories while still feeling special enough to gift.
A perfect balance of old-fashioned charm and thoughtful craftsmanship, this cookie was created to be shared, savored, and loved in your Valentine’s Day cookie box.
Ingredients
Cookie:
2 c khorasan flour
1/2 tsp salt
1/2 tsp baking powder
1 stick room temp butter
2/3 c honey
1/2 c peanut butter
1 egg
1.5 tsp vanilla
Filling:
1.5 cups powdered sugar
1/2 stick soft butter
2 oz soft cream cheese
3 tbs strawberry jelly (or strawberry puree)
Preparation
Step 1:
Mill flour, add salt and baking powder, then set aside.
Step 2:
Beat butter and honey til smooth. Add peanut butter, egg and vanilla. Beat til combined. Add flour mixture and mix til just combined.
Step 3:
With wet hands, roll 1 tbsp sized balls and flatten to about 1/4” thick. Bake 8-11 mins at 375 til just beginning to brown but don’t over bake or they’ll harden. (I prefer a softer cookie for these). Let cool for approx 5 mins then transfer cookies to wire backing rack to cool.
Step 4:
Meanwhile, make filling by beating butter and cream cheese. Gradually add powdered sugar til smooth. Add jelly to taste.
Step 5:
Once cookies are cooled, pipe jelly filling onto the flat side of one cookie and top with a second cookie. Enjoy!