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PB and J Stuffed Cookies: The Ultimate Recipe and Baking Guide Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 3.9 from 55 reviews
  • Author: Beverly
  • 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

Scale

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

  1. 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.
  2. 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.
  3. Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, baking powder, and salt to combine evenly.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. Preheat Oven and Prepare Baking Sheets: Preheat your oven to 375°F (190°C). Line baking sheets with parchment paper to prevent sticking.
  9. Scoop and Shape Dough: Scoop approximately 2 tablespoons of the chilled cookie dough for each cookie. Flatten each ball into a disc shape.
  10. 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.
  11. 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.
  12. 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.
  13. Arrange on Baking Sheet: Place the assembled cookies on the prepared baking sheets, spacing them about 2 inches apart to allow room for spreading.
  14. 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.
  15. Cool Cookies: Allow cookies to cool on the baking sheets for a few minutes, then transfer them to a wire rack to cool completely.
  16. 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.

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Find it online: https://onepotmealideas.com/pb-and-j-stuffed-cookies-the-ultimate-recipe-and-baking-guide-recipe/