PB&J Stuffed Cookies Recipe

Introduction

These PB&J Stuffed Cookies combine the nostalgic flavors of peanut butter and jelly into a soft, chewy treat. Perfect for a comforting snack, they offer a delightful surprise with every bite.

Ingredients

• 1 cup creamy peanut butter
• ½ cup unsalted butter, softened
• ½ cup granulated sugar
• ½ cup packed brown sugar
• 1 large egg
• 1 tsp vanilla extract
• 1½ cups all-purpose flour
• ½ tsp baking powder
• ½ tsp baking soda
• ¼ tsp salt
• ½ cup jelly or jam (grape, strawberry, or your favorite)

Instructions

1. Step 1: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper and set aside.
2. Step 2: In a large bowl, cream together the peanut butter, softened butter, granulated sugar, and brown sugar until light and fluffy, about 2–3 minutes using a hand or stand mixer.
3. Step 3: Add the egg and vanilla extract, beating until well incorporated.
4. Step 4: In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
5. Step 5: Gradually add the dry ingredients to the wet ingredients. Mix just until a smooth dough forms—avoid overmixing.
6. Step 6: Scoop about 2 tablespoons of dough per cookie and flatten into discs.
7. Step 7: Place half of the discs on the prepared baking sheet. Spoon 1 teaspoon of jelly into the center of each.
8. Step 8: Top each with another dough disc. Gently press the edges together to seal, then crimp the edges with a fork for a decorative finish.
9. Step 9: Bake for 10–12 minutes, until the cookies are lightly golden around the edges. Allow to cool on the baking sheet for a few minutes before transferring to a wire rack.

Tips & Variations

• Try using different flavors of jelly or jam to mix up the taste.
• If you prefer chunky peanut butter, it adds a nice texture contrast.
• Chill the dough slightly before assembling to make handling easier and prevent spreading.
• For a chocolate twist, add chocolate chips to the dough or use chocolate hazelnut spread instead of peanut butter.

Storage

Store the cookies in an airtight container at room temperature for up to 4 days. For longer storage, keep them in the refrigerator for up to a week or freeze for up to 3 months. Reheat gently in the microwave for about 10 seconds to restore softness.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use crunchy peanut butter instead of creamy?

Yes, crunchy peanut butter works well and adds a pleasant texture to the cookies.

Do I have to seal the edges tightly?

Yes, sealing the edges well helps prevent the jelly from leaking out during baking and keeps the cookie intact.

PB&J Stuffed Cookies Recipe

Print Recipe

★★★★★

4.8 from 80 reviews

These PB&J Stuffed Cookies combine the classic flavors of peanut butter and jelly in a delightful homemade cookie form. Soft, chewy peanut butter cookie dough envelopes a sweet, fruity jam center, creating a nostalgic treat perfect for snack time or dessert.

• Author: Joe
• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 30 minutes
• Yield: 12 cookies 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Wet Ingredients

• 1 cup creamy peanut butter
• ½ cup unsalted butter, softened
• 1 large egg
• 1 tsp vanilla extract

Dry Ingredients

• 1½ cups all-purpose flour
• ½ tsp baking powder
• ½ tsp baking soda
• ¼ tsp salt

Sweeteners

• ½ cup granulated sugar
• ½ cup brown sugar, packed

Filling

• ½ cup jelly or jam (grape, strawberry, or your favorite)

Instructions

1. Preheat and Prep: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper to prevent the cookies from sticking and set aside.
2. Make the Cookie Dough: In a large bowl, cream together the peanut butter, softened butter, granulated sugar, and brown sugar until light and fluffy—about 2 to 3 minutes using a hand or stand mixer. Then add the egg and vanilla extract, beating again until well incorporated.
3. Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Gradually fold these dry ingredients into the wet mixture, mixing just until a smooth dough forms. Avoid overmixing to keep the cookies tender.
4. Assemble the Cookies: Scoop about 2 tablespoons of dough per cookie and flatten each into a disc. Place half of the discs onto the prepared baking sheet. Spoon 1 teaspoon of jelly or jam into the center of each disc. Top each with another dough disc, gently pressing the edges together to seal the jam inside. Use a fork to crimp the edges for a decorative finish.
5. Bake: Bake the cookies in the preheated oven for 12 to 15 minutes, or until the edges are golden and the cookies are set. Remove from oven and allow to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.

Notes

• Use creamy peanut butter for the best texture in the dough.
• Do not overmix the dough to keep cookies soft and tender.
• Feel free to substitute jelly flavors such as raspberry or apricot for variety.
• Chilling the dough briefly before assembling can help with easier handling.
• Store cookies in an airtight container at room temperature for up to 3 days.

Keywords: Peanut Butter, Jelly, Stuffed Cookies, Baked Cookies, Homemade Cookies, Peanut Butter Cookies, Jam Cookies, Dessert