PB&J Stuffed Cookies Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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
Find it online: https://mixitwitjoe.com/pbandj-stuffed-cookies-recipe/
