PB&J Stuffed Cookies Recipe
Introduction
These PB&J stuffed cookies are a delightful twist on the classic sandwich, combining creamy peanut butter cookie dough with a sweet jelly center. Perfectly soft and flavorful, they make a nostalgic treat that’s easy to bake at home.
Ingredients
- 1 cup creamy peanut butter
- ½ cup unsalted butter, softened
- ½ cup granulated sugar
- ½ cup brown sugar, packed
- 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
- Step 1: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper and set aside.
- 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.
- Step 3: Add the egg and vanilla extract, and beat again until well combined.
- Step 4: In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. Gradually mix the dry ingredients into the wet ingredients just until a smooth dough forms. Avoid overmixing.
- Step 5: Scoop about 2 tablespoons of dough per cookie and flatten into discs. Place half of the discs on the prepared baking sheet. Spoon 1 teaspoon of jelly into the center of each.
- Step 6: Top each with another dough disc, gently press the edges together to seal, then crimp the edges with a fork for a decorative touch. Chill the filled cookies for 10–15 minutes to prevent spreading.
- Step 7: Bake for 12–15 minutes, until the edges are golden and centers look set. Let cool on the baking sheet for 5 minutes before transferring to a wire rack.
Tips & Variations
- Use your favorite jelly or jam flavor for a personalized twist—raspberry or apricot are delicious alternatives.
- Chilling the filled cookies before baking helps keep their shape and prevents excessive spreading.
- For extra texture, stir in some chopped peanuts or mini chocolate chips into the dough.
Storage
Store the cookies in an airtight container at room temperature for up to 4 days. They can also be refrigerated to keep fresh for up to a week. To soften chilled cookies, let them come to room temperature before serving or warm briefly in the microwave.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use natural peanut butter for these cookies?
Yes, but natural peanut butter may make the dough softer or oilier. If using natural, you may want to chill the dough a bit longer before baking to keep the shape.
Can I freeze the stuffed cookie dough?
Absolutely. After assembling and sealing the cookies, freeze them on a baking sheet until solid, then transfer to a freezer-safe bag. Bake from frozen, adding a few extra minutes to the baking time.
PrintPB&J Stuffed Cookies Recipe
Delight in these irresistible PB&J Stuffed Cookies, combining creamy peanut butter cookie dough with a sweet burst of your favorite jelly or jam. Perfectly baked to golden edges and soft centers, these cookies offer a nostalgic twist on the classic peanut butter and jelly sandwich in a fun, handheld form.
- Prep Time: 15 minutes
- Cook Time: 12-15 minutes
- Total Time: 30 minutes
- Yield: 12–14 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Peanut Butter Cookie Dough
- 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
Filling
- ½ cup jelly or jam (grape, strawberry, or your favorite flavor)
Instructions
- Preheat and Prep: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper and set aside to ensure the cookies bake evenly without sticking.
- 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 2–3 minutes using a hand or stand mixer. Then add the egg and vanilla extract and beat again until fully combined.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Gradually mix the dry ingredients into the wet peanut butter mixture until a smooth dough forms, being careful not to overmix to keep the cookies tender.
- Assemble the Cookies: Scoop out about 2 tablespoons of dough per cookie and flatten each into discs. Place half the discs onto the prepared baking sheet. Spoon 1 teaspoon of your chosen jelly or jam into the center of each disc. Top each with another disc, gently pressing and sealing the edges together. Use a fork to crimp the edges decoratively. For best results, chill the filled cookies for 10–15 minutes before baking to prevent spreading.
- Bake: Bake the cookies for 12–15 minutes, or until the edges are golden and the centers appear just set. Let them cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
- Chilling the assembled cookies before baking helps them keep their shape and prevents excessive spreading.
- You can customize the filling with any fruit jam or jelly you prefer for different flavor variations.
- Store cooled cookies in an airtight container at room temperature for up to 3 days or freeze for longer storage.
- For a less sweet version, reduce the granulated and brown sugar by 1–2 tablespoons each.
- To ensure even baking, avoid flattening the dough disks too thinly before assembling.
Keywords: peanut butter, jelly, stuffed cookies, dessert, baked cookies, peanut butter cookies, jam-filled cookies, sweet treats
