If you have a soft spot for classic comfort flavors with a fun twist, then you are in for a real treat with the PB and J Stuffed Cookies: The Ultimate Recipe and Baking Guide Recipe. These cookies perfectly combine the nostalgic essence of peanut butter and jelly sandwiches into a warm, gooey cookie that’s crispy on the edges and soft in the center. Each bite offers a delightful surprise of creamy peanut butter filling paired with sweet, fruity jelly, creating a flavor experience that will remind you of childhood in the best possible way. Ready to dive into a cookie adventure that’s as fun to make as it is to eat? Let’s get started!
Ingredients You’ll Need
Gathering the right ingredients is the foundation of any successful cookie recipe, and this one is no exception. Each item here is simple yet essential, ensuring your cookies have the perfect balance of flavor, texture, and that irresistible golden color.
- Unsalted butter (1 cup + 2 tablespoons): Provides richness and tenderness to the cookie dough and filling, essential for that melt-in-your-mouth feel.
- Granulated sugar (1 cup): Adds sweetness and helps create a slight crisp on the cookie edges.
- Brown sugar (1 cup, packed): Brings moisture and a hint of caramel flavor for depth.
- Large eggs (2): Bind ingredients together and contribute to cookie structure.
- Vanilla extract (1 teaspoon): Enhances all the flavors with its warm, sweet undertones.
- All-purpose flour (2 1/2 cups): The backbone of the cookie – provides structure and chewiness.
- Baking soda (1 teaspoon) and baking powder (1/2 teaspoon): Work together to ensure your cookies rise just right.
- Salt (1/2 teaspoon): Balances sweetness and enhances overall flavor.
- Creamy peanut butter (1 1/2 cups total): Divided between dough and filling, giving rich peanut flavor and creamy texture.
- Powdered sugar (1/4 cup): Sweetens and smooths out the peanut butter filling perfectly.
- Milk (1 tablespoon): Adds moisture to the filling, making it luxuriously creamy.
- Your favorite jelly or jam (1/2 cup): The classic fruity surprise – grape, strawberry, or raspberry works beautifully.
How to Make PB and J Stuffed Cookies: The Ultimate Recipe and Baking Guide Recipe
Step 1: Make the Peanut Butter Cookie Dough
Start by creaming together the softened unsalted butter with granulated and brown sugars in a large bowl or with your stand mixer. Beat this mixture for about 3–5 minutes until it becomes light and fluffy – this is what gives your cookies that irresistible tender crumb. Don’t forget to scrape down the sides of the bowl to make sure every bit is mixed well. Then, add eggs one at a time to keep the dough smooth and even, followed by the vanilla extract to boost the overall aroma.
Step 2: Combine Dry Ingredients
In a separate bowl, whisk together all-purpose flour, baking soda, baking powder, and salt. This step ensures even distribution so your cookies rise uniformly and have the perfect texture without any bitter baking powder pockets. Gradually mix these dry ingredients into the wet mixture on low speed, being careful not to overmix – overworking dough can lead to tough cookies instead of chewy ones.
Step 3: Add Peanut Butter and Chill Dough
Fold in the creamy peanut butter until it’s fully incorporated. The dough will be thick and slightly sticky – that’s exactly what you want! Cover the dough and chill it in the fridge for at least 30 minutes. This resting period allows the butter to firm up, making the dough easier to handle and helping your cookies hold their shape during baking. If you’re prepping in advance, feel free to chill overnight; just let the dough sit at room temperature for about 15–20 minutes before you scoop.
Step 4: Prepare the Peanut Butter Filling
In a small bowl, blend the peanut butter with powdered sugar, softened butter, and milk until smooth and creamy. This special filling is what makes these cookies unique, giving you that luscious, sweet peanut butter goo that complements the cookie and jelly perfectly. Adjust the texture by adding more milk if it’s too thick or a bit more powdered sugar if it’s too loose – it should hold together but spread easily.
Step 5: Assemble and Bake the Cookies
Heat your oven to 375°F (190°C) and line baking sheets with parchment paper to prevent sticking. Scoop roughly 2 tablespoons of cookie dough per cookie and flatten each into a disc. Press your thumb or a spoon into the center to create a well, the perfect spot for your filling. Fill half the discs with a teaspoon of peanut butter filling, and the other half with a teaspoon of your favorite jelly or jam. Top each peanut butter-filled disc with a jelly-filled disc, carefully pinching edges together to seal the cookies completely—this keeps all the delicious fillings hidden inside as they bake.
Place the assembled cookies on your baking sheets, leaving about 2 inches of space between them. Bake for 9 to 11 minutes until you see lovely golden edges. Let the cookies cool on the baking sheets for a few minutes before transferring them to wire racks to cool completely. The waiting is the hardest part, but trust me, it’s worth it!
How to Serve PB and J Stuffed Cookies: The Ultimate Recipe and Baking Guide Recipe
Garnishes
Once your PB and J Stuffed Cookies are cooled, a simple dusting of powdered sugar can make them feel extra special, adding a touch of sweetness and visual appeal. For an added flair, a light drizzle of melted chocolate or a sprinkle of crushed peanuts brings extra texture and indulgence to your serving plate.
Side Dishes
These cookies are a star on their own, but pairing them with a cold glass of milk or a scoop of vanilla ice cream takes the experience to a whole new level of comfort food heaven. For a fun snack time or dessert, serve alongside fresh fruit like sliced strawberries to echo the jam flavors inside.
Creative Ways to Present
Turn these cookies into delightful little gifts by stacking them in a cute jar or wrapping them with colorful parchment paper and a ribbon. For parties, arrange them on a platter with mini jars of peanut butter and jelly for guests to customize or simply enjoy as-is. They also make fantastic lunchbox treats that are both nostalgic and utterly delicious.
Make Ahead and Storage
Storing Leftovers
Place leftover cookies in an airtight container at room temperature, layered with parchment paper to prevent sticking. They stay fresh and soft for up to 4 days, allowing you to enjoy that magic filling without losing any texture or flavor.
Freezing
You can freeze these cookies either before baking (assembled but unbaked) or after cooling. Wrap them tightly in plastic wrap and store in a freezer-safe container or bag. When frozen, they keep well for up to 3 months.
Reheating
To bring back the warm, melty center, gently reheat cookies in a microwave for 10 to 15 seconds or in a 300°F oven for 5 minutes. Just enough to soften without overcooking, so you get that fresh-baked feeling every time.
FAQs
Can I use natural peanut butter instead of creamy?
Natural peanut butter can be used but keep in mind it contains less stabilizers, so you may need to adjust the dough consistency by adding a touch more flour. The flavor will be more pronounced, which many peanut butter lovers enjoy!
What jelly or jam works best for this recipe?
Classic choices like grape, strawberry, or raspberry jams work beautifully as they balance sweetness and tartness, complementing the peanut butter perfectly. Feel free to experiment with your favorites for exciting flavor twists.
Can I make the dough gluten-free?
Yes, swap the all-purpose flour for a gluten-free blend made for baking. Keep an eye on the dough texture and adjust liquids slightly if needed to maintain the right consistency.
How do I prevent the filling from leaking out during baking?
Make sure to seal the cookie edges very well by pinching them tightly together. Chilling the dough beforehand helps it hold shape better, reducing the risk of leaks as the cookies bake.
Can I double the recipe for a larger batch?
Absolutely! This recipe scales well. Just be sure to mix ingredients thoroughly and use multiple baking sheets to allow enough space for your cookies to expand evenly.
Final Thoughts
There’s something undeniably joyful about the PB and J Stuffed Cookies: The Ultimate Recipe and Baking Guide Recipe. It takes a beloved childhood classic and transforms it into something wonderfully indulgent and comforting. Whether you’re baking for family, friends, or just yourself, these cookies bring a smile with every bite. So go ahead, gather your ingredients, and treat yourself to some cookie magic. Happy baking!
Print
PB and J Stuffed Cookies: The Ultimate Recipe and Baking Guide Recipe
- Prep Time: 30 minutes
- Cook Time: 9 minutes
- Total Time: 39 minutes
- Yield: 18-24 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
These PB and J Stuffed Cookies combine the classic peanut butter and jelly sandwich flavors into a delightful baked treat. Soft peanut butter cookie dough encases a creamy peanut butter filling and sweet jelly center, creating a delicious surprise in every bite. Perfect for snacks, parties, or an indulgent dessert, this recipe guides you through making the dough, preparing the filling, assembling, and baking these irresistible stuffed cookies.
Ingredients
Cookie Dough
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup granulated sugar
- 1 cup packed brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup creamy peanut butter
Peanut Butter Filling
- 1/2 cup creamy peanut butter
- 1/4 cup powdered sugar
- 2 tablespoons unsalted butter, softened
- 1 tablespoon milk
Additional
- 1/2 cup your favorite jelly or jam (grape, strawberry, or raspberry recommended)
Instructions
- Make the Peanut Butter Cookie Dough: In a large bowl or stand mixer, cream together softened butter, granulated sugar, and brown sugar until the mixture is light and fluffy, about 3-5 minutes. Scrape down the sides of the bowl to ensure everything is well incorporated.
- Add Eggs and Vanilla: Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Stir in the vanilla extract for flavor.
- Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, baking powder, and salt to combine evenly.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix to maintain a tender cookie texture.
- Incorporate Peanut Butter: Stir in the 1 cup of creamy peanut butter until fully incorporated into the dough. The dough will be thick and slightly sticky.
- Chill Dough: Cover the dough and chill it in the refrigerator for at least 30 minutes or longer, up to overnight. If chilled overnight, allow the dough to sit at room temperature for 15-20 minutes before scooping to soften slightly.
- Prepare Peanut Butter Filling: In a small bowl, combine 1/2 cup creamy peanut butter, powdered sugar, softened butter, and milk. Mix until smooth and creamy. Adjust the consistency by adding more milk (a teaspoon at a time) if too thick or more powdered sugar if too thin.
- Preheat Oven and Prepare Baking Sheets: Preheat your oven to 375°F (190°C). Line baking sheets with parchment paper to prevent sticking.
- Scoop and Shape Dough: Scoop approximately 2 tablespoons of the chilled cookie dough for each cookie. Flatten each ball into a disc shape.
- Create Wells in Dough: Use your thumb or the back of a spoon to create a small well in the center of each disc to hold the fillings.
- Add Fillings: Spoon 1 teaspoon of peanut butter filling into the well of half of the cookie dough discs. Spoon 1 teaspoon of jelly into the well of the remaining discs.
- Assemble Cookies: Carefully place a jelly-filled disc on top of a peanut butter-filled disc. Gently pinch the edges together to seal the cookies completely, ensuring no filling leaks out during baking.
- Arrange on Baking Sheet: Place the assembled cookies on the prepared baking sheets, spacing them about 2 inches apart to allow room for spreading.
- Bake Cookies: Bake in the preheated oven for 9-11 minutes or until the edges are lightly golden brown but the centers are still soft.
- Cool Cookies: Allow cookies to cool on the baking sheets for a few minutes, then transfer them to a wire rack to cool completely.
- Serve and Enjoy: Once cooled, enjoy these delicious PB and J stuffed cookies as a perfect snack or dessert.
Notes
- Chilling the dough is crucial to prevent spreading and to make it easier to handle while assembling.
- Use your favorite jelly or jam variety to customize flavors; grape, strawberry, or raspberry all work well.
- Ensure edges are well sealed to avoid filling leakage during baking.
- For softer cookies, bake on the lower end of the time range; for crisper edges, bake a bit longer.
- Store cookies in an airtight container at room temperature for up to 3 days.
- These cookies freeze well; freeze unbaked cookies and bake from frozen, adding a couple of extra minutes to baking time.
