Separate 1/4 of the cookie dough & place the reamining 3/4 of dough into the refrigerator. Combine the 1/4 portion of dough and the cocoa powder in a small bowl and refrigerate.

Take remaining 3/4 of dough and roll it into a log that measures about 5 1/2" long. Sprinkle with flour to prevent the dough from sticking. Remove the chocolate dough from the refrigerator & roll it onto a sheet of waxed paper to make a rectangle shape of approximately 9 1/2" x 6 1/2". Take your white sugar cookie dough log and place in the center of your chocolate cookie dough rectangle.

Use the waxed paper to roll your choclate dough up and over the dough log, so that you end up with an entire log that is covered with the chocolate dough. When done, slightly flatten your log so that the round log becomes more of a square shaped log instead. Wrap the log with waxed paper and put in the freezer to set for 10 minutes.

Preheat your oven to 350 degrees. Remove dough from freezer and remove waxed paper. Carefully cut dough into 1/4" slices and place 2" apart onto ungreased cookie sheets. If some cookies have lost their shape, carefully reshape them back into a square prior to baking. Press the dough in slighly to form the indentation, so that the dough resembles a slice of bread.

Bake your cookies for 8 to 11 minutes or until lightly brown. Remove from the oven and let cool for about 2 minutes on cookie sheets. If cookies need reshaping slightly, do so with a spatula, prior to them cooling. Once they cool, the shape is set. After 2 minutes or so, transfer cookies to wire racks to cool completely.

It's time to make your PB & J Sandwich cookies ! To make sandwiches, spread about 1 TBL of peanut butter on the underside of 1 cookie. Spread about 1/2 TBL of jelly over the peanut butter. Top with a second cookie and press down gently. Repeat with all of the remaining cookies.