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PB&J Stuffed Cookies Recipe

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★★★★★

4.9 from 93 reviews

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.

Ingredients

Scale

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

  1. 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.
  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 2–3 minutes using a hand or stand mixer. Then add the egg and vanilla extract and beat again until fully combined.
  3. 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.
  4. 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.
  5. 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

Find it online: https://lieblingsmahlzeit.com/pbandj-stuffed-cookies-recipe/