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These PB&J Stuffed Cookies capture the beloved flavors of a classic peanut butter and jelly sandwich in a soft and chewy cookie form. They are perfect for satisfying a sweet tooth with a fun twist, making them ideal for lunchboxes, parties, or an anytime treat that appeals to both kids & adults.
I remember making these with my kids on a rainy afternoon, and they were instantly hooked. Now they ask for them whenever they want a special snack or dessert.
Ingredients
- Creamy peanut butter: brings rich flavor and moist texture to the cookies choose natural or smooth varieties for best results
- Unsalted butter: softened for easy mixing and to control saltiness in the dough
- Granulated sugar: adds sweetness and helps with cookie structure use regular white sugar for classic texture
- Brown sugar: packed for moisture and a hint of caramel flavor that deepens the overall taste
- One large egg: binds the dough and adds a tender texture to the cookies
- Vanilla extract: enhances the flavors with a sweet aromatic touch use pure vanilla for best results
- All-purpose flour: provides structure sift if you want a lighter dough
- Baking powder and baking soda: work together to give the cookies a gentle rise and soft crumb
- A pinch of salt: balances the sweetness and intensifies flavors
- Jelly or jam: in grape or strawberry varieties is the surprise inside adding sweetness and fruitiness feel free to pick your favorite jelly or even marmalade for a twist
Step-by-Step Instructions
- Preheat the oven and Prepare Your Baking Sheet:
- Set the oven to 350 degrees Fahrenheit or 175 degrees Celsius. Line a baking sheet with parchment paper or a silicone baking mat. This prevents sticking and makes cleanup easier.
- Cream Together the Wet Ingredients:
- In a large bowl, combine the creamy peanut butter, softened unsalted butter, granulated sugar, and brown sugar. Beat them together until the mixture is light and fluffy. This usually takes about 3 to 4 minutes and ensures the cookies will be tender.
- Add Egg and Vanilla:
- Mix in the large egg and vanilla extract thoroughly until fully incorporated. These ingredients help to bind everything together and build flavor depth.
- Mix Dry Ingredients Separately:
- In another bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. This step helps distribute the leavening agents evenly throughout the dough.
- Combine Dry Ingredients Into Wet:
- Gradually add the dry mixture to the wet ingredients, stirring gently until a smooth dough forms. Avoid overmixing to keep the cookies tender and chewy.
- Form and Fill the Cookies:
- Scoop out roughly two tablespoons of dough and flatten each into a small disc. Place half of these discs onto the lined baking sheet. Spoon about one teaspoon of jelly onto the center of each disc. Then, top each with another disc of dough and carefully press the edges together to seal the jelly inside fully.
- Bake the Cookies:
- Bake the stuffed cookies for 12 to 15 minutes until the edges turn golden brown. Watch closely near the end to avoid overbaking, which may dry out the cookies.
- Cool Before Serving:
- Allow the cookies to cool on the baking sheet for about five minutes so they firm up before transferring to a wire rack or plate. Cooling ensures the filling stays contained and the cookie texture sets properly.
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Peanut butter is my favorite ingredient here—it gives the cookies a rich, nutty flavor I find addictive. One weekend, I brought a batch to a family picnic, and they disappeared faster than anything else on the table.
Storage Tips
Store leftover cookies in an airtight container at room temperature for up to three days to keep them soft. If you want to keep them longer, freeze them in a sealed container or freezer bag for up to two months. When ready to eat, thaw at room temperature or warm briefly in the oven to restore their fresh-baked feel.
Ingredient Substitutions
You can swap creamy peanut butter for natural or chunky varieties for extra texture just expect a slightly different crumb. Use any flavor of jelly or jam you like such as raspberry, apricot, or even marmalade for unique variations. If you need a dairy-free cookie, replace the butter with coconut oil or a plant-based margarine.
Serving Suggestions
Serve these cookies with a cold glass of milk or a hot cup of tea for a comforting snack. They also make a sweet surprise in kids’ lunchboxes or a fun dessert for casual gatherings. Try adding a sprinkle of coarse sea salt on top before baking for a delicious sweet-salty twist.
Cultural Context
The peanut butter and jelly sandwich is an iconic American staple often associated with childhood and simple home cooking. Turning this classic sandwich into a baked cookie form pays homage to nostalgia while reinventing it into a new treat everyone can enjoy. It's a wonderful example of how beloved flavors can be transformed while preserving their comforting qualities.
Pro Tips
Make sure to fully seal the edges of the dough discs around the jelly to prevent leaks during baking. I learned the hard way to avoid overbaking—keep an eye on the cookies starting at 12 minutes for the perfect soft center. Chilling the dough briefly before forming cookies makes them easier to handle and helps preserve their shape during baking.
Recipe FAQs
- → What type of jelly works best inside these cookies?
Grape or strawberry jelly pairs wonderfully, adding a sweet and slightly tart contrast to the rich peanut butter dough.
- → Can I use crunchy peanut butter instead of creamy?
Yes, but creamy peanut butter tends to create a smoother dough and a softer cookie texture.
- → How do I prevent the jelly from leaking while baking?
Seal the edges firmly around the jelly filling and avoid overfilling to keep the jelly contained during baking.
- → Is it possible to prepare the dough ahead of time?
Absolutely, refrigerate the dough for up to 24 hours to enhance flavors and make shaping easier.
- → What does the baking powder and baking soda do in this dough?
They act as leavening agents, helping the cookies rise and achieve a soft, tender crumb.