If you adore the classic peanut butter and jelly combo but want to take it to the next level, these PB and J Stuffed Cookies: The Ultimate Recipe and Baking Guide Recipe will blow your mind. Imagine biting into a soft, chewy cookie dough exterior that hides a luscious swirl of creamy peanut butter and fruity jam right in the center. This recipe delivers that perfect balance of sweet and salty, tender and gooey, all wrapped up in a warm cookie that feels like a comforting hug. Whether you’re making them for a cozy night in or sharing with friends, these cookies are a guaranteed crowd-pleaser and a delicious twist on a beloved favorite.
Ingredients You’ll Need
Gathering these simple, pantry-friendly ingredients is the first step to cookie bliss. Each one plays a key role in crafting the perfect texture, flavor, and color that make these cookies irresistible.
- Unsalted butter (1 cup, softened): Provides richness and tenderness to the cookie dough.
- Granulated sugar (1 cup): Adds sweetness and helps create that classic cookie crunch on the edges.
- Brown sugar (1 cup, packed): Brings moisture and a subtle caramel note to deepen the flavor.
- Large eggs (2): Bind ingredients together and add moisture for chewy cookies.
- Vanilla extract (1 teaspoon): Enhances all the flavors with warm, sweet notes.
- All-purpose flour (2 1/2 cups): The sturdy base that provides structure without toughness.
- Baking soda (1 teaspoon): Helps the cookies rise and contributes to a light texture.
- Baking powder (1/2 teaspoon): Supports leavening to keep cookies soft.
- Salt (1/2 teaspoon): Balances sweetness and intensifies the peanut butter flavor.
- Creamy peanut butter (1 cup for dough + 1/2 cup for filling): The star ingredient that packs in that rich, nutty goodness.
- Powdered sugar (1/4 cup): Adds smooth sweetness to the peanut butter filling without grit.
- Unsalted butter (2 tablespoons, softened for filling): Makes the filling creamy and luscious.
- Milk (1 tablespoon): Adjusts filling consistency for that perfect spreadable texture.
- Favorite jelly or jam (1/2 cup): Choose grape, strawberry, or raspberry for that classic fruity contrast.
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 butter, granulated sugar, and brown sugar until your mixture is light and fluffy—this usually takes about 3 to 5 minutes with a mixer. This step is the foundation of your cookie’s texture, creating a tender crumb. Then, beat in the eggs one at a time to integrate moisture and richness, followed by stirring in the vanilla extract to boost all the flavors.
Step 2: Combine Dry Ingredients and Incorporate Peanut Butter
In a separate bowl, whisk together the all-purpose flour, baking soda, baking powder, and salt. Gradually add these dry ingredients to your wet mix, blending on low speed just until combined so your cookies stay soft rather than cakey. Finally, fold in the creamy peanut butter, which thickens the dough and adds that signature nutty depth.
Step 3: Chill the Dough
Cover your dough and chill it for at least 30 minutes. This step is crucial because chilling helps control the dough’s spread during baking and intensifies the flavors. If you have the time, chilling overnight is even better—just bring the dough to room temperature for about 15-20 minutes before scooping to make handling easier.
Step 4: Prepare the Peanut Butter Filling
While your dough chills, mix the creamy peanut butter, powdered sugar, softened butter, and milk in a small bowl. Aim for a smooth, spreadable filling—adjust milk or powdered sugar a teaspoon at a time until the texture feels just right. This filling will be the gooey center of your stuffed cookies, so take your time to get it perfect.
Step 5: Assemble the Cookies
Preheat your oven to 375°F (190°C) and line baking sheets with parchment paper to prevent sticking. Scoop out 2 tablespoons of dough for each cookie and gently flatten the dough balls into discs. Using your thumb or the back of a spoon, create a small well in each disc. Spoon one teaspoon of peanut butter filling into the center of half of these discs, and one teaspoon of jelly into the other half. Carefully sandwich each peanut butter-filled disc with a jelly-filled disc, pinching edges to seal the filling inside perfectly.
Step 6: Bake and Cool
Place the assembled cookies about two inches apart on your prepared baking sheets. Bake them for 9 to 11 minutes, or until the edges turn a lovely light golden brown. It’s best to let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack—this helps them set without breaking apart and keeps the insides deliciously soft.
How to Serve PB and J Stuffed Cookies: The Ultimate Recipe and Baking Guide Recipe
Garnishes
Sprinkle a light dusting of powdered sugar over the cooled cookies for a touch of elegance and sweetness. You can also drizzle some melted peanut butter or a bit of jelly on top for a pretty finish and extra flavor punch that invites guests to indulge.
Side Dishes
Pair these cookies with a cold glass of milk or a warm cup of coffee or tea to complement their sweet and salty balance. For a special treat, serve alongside vanilla or chocolate ice cream for a decadent dessert experience that will have everyone asking for seconds.
Creative Ways to Present
Arrange your PB and J Stuffed Cookies on a bright platter with fresh berries around the edges to highlight the fruity jelly’s flavor. Or, create a cookie sandwich platter with different jams and peanut butter fillings, letting guests mix and match. Presentation is a fun way to turn these nostalgic treats into party stars!
Make Ahead and Storage
Storing Leftovers
Keep any leftover cookies in an airtight container at room temperature for up to 3 days. This helps preserve their softness and the luscious filling inside, so every bite tastes fresh. If your kitchen is warm, consider refrigerating them to prevent the peanut butter filling from becoming too soft.
Freezing
You can freeze the fully baked cookies by placing them in a single layer on a baking sheet until solid, then transferring them to a freezer-safe bag or container. They’ll keep well for up to 3 months, making it easy to enjoy PB and J Stuffed Cookies: The Ultimate Recipe and Baking Guide Recipe anytime you crave something sweet and comforting.
Reheating
To enjoy frozen or refrigerated cookies warm, pop them in the microwave for about 15 seconds or in a low oven (300°F) for 5-7 minutes. This brings back the gooey fillings and soft dough, just like freshly baked.
FAQs
Can I use crunchy peanut butter instead of creamy?
Absolutely! Crunchy peanut butter will add delightful texture to both the dough and filling. Just be aware it might make the dough slightly firmer, but the extra crunch inside is a delicious twist.
What kinds of jelly or jam work best?
Grape, strawberry, and raspberry jams are classic choices because they complement the peanut butter perfectly. Feel free to experiment with apricot, blackberry, or even marmalade for unique flavor combinations.
Can I make these cookies gluten-free?
Yes, substitute the all-purpose flour with a gluten-free baking blend that measures cup-for-cup. Just watch the dough consistency, as gluten-free flours sometimes require a bit of extra moisture.
How do I prevent the filling from leaking out during baking?
Make sure to pinch the edges of the cookie discs together very well to seal in the filling. Chilling the dough beforehand also helps the cookies hold their shape and keeps the filling inside.
Can I double this recipe for a larger batch?
Definitely! This PB and J Stuffed Cookies: The Ultimate Recipe and Baking Guide Recipe scales beautifully. Just double all ingredients and bake cookies in batches to avoid crowding your oven.
Final Thoughts
These PB and J Stuffed Cookies: The Ultimate Recipe and Baking Guide Recipe are pure nostalgia with a gourmet twist, combining the best-loved flavors into one unforgettable treat. Whether you’re an experienced baker or just starting out, the straightforward steps and luscious results are sure to become a favorite in your kitchen. So grab your apron and get ready to create a batch of these warm, gooey delights—your taste buds will thank you!
Print
PB and J Stuffed Cookies: The Ultimate Recipe and Baking Guide Recipe
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 1 hour
- Yield: 24 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
These PB and J Stuffed Cookies combine the classic flavors of peanut butter and jelly in a soft, buttery cookie with a creamy peanut butter and jelly filling. Perfectly baked to golden edges and filled with luscious pockets of sweet jelly and rich peanut butter, this recipe is a delightful twist on traditional cookies that will satisfy any sweet tooth.
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 Filling
- 1/2 cup your favorite jelly or jam (grape, strawberry, or raspberry)
Instructions
- Make the Peanut Butter Cookie Dough: In a large bowl or stand mixer, cream together the softened butter, granulated sugar, and brown sugar until the mixture is light and fluffy, which should take about 3 to 5 minutes. Remember to scrape down the sides of the bowl to ensure even mixing.
- Add Eggs and Vanilla: Beat in the eggs one at a time to fully incorporate them, then stir in the vanilla extract for added flavor.
- Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking soda, baking powder, and salt.
- Mix Wet and Dry Ingredients: Gradually add the dry ingredients to the wet ingredients on low speed, mixing just until combined. Avoid overmixing for tender cookies.
- Incorporate Peanut Butter: Stir in 1 cup of creamy peanut butter until the dough is thick and cohesive.
- Chill the Dough: Cover the dough and place it in the refrigerator for at least 30 minutes to firm up, or chill overnight for convenience. Before using dough chilled overnight, let it sit at room temperature for 15-20 minutes to soften slightly.
- Prepare the Peanut Butter Filling: In a small bowl, blend together 1/2 cup peanut butter, powdered sugar, softened butter, and milk until smooth and creamy. Adjust the consistency by adding milk teaspoon by teaspoon if too thick or powdered sugar if too thin.
- Preheat Oven and Prepare Baking Sheets: Heat your oven to 375°F (190°C) and line baking sheets with parchment paper to prevent sticking.
- Scoop and Shape Cookies: Use 2 tablespoons of cookie dough per cookie, flatten each ball into a disc, then create a well in the center with your thumb or the back of a spoon.
- Fill Cookies with Peanut Butter and Jelly: Spoon 1 teaspoon of the peanut butter filling into the well of half of the dough discs and 1 teaspoon of jelly into the well of the remaining discs.
- Assemble Cookies: Place a jelly-filled disc on top of a peanut butter-filled disc, then gently pinch the edges together, sealing them fully to enclose the fillings.
- Arrange on Baking Sheets: Place the assembled cookies on the prepared baking sheets, spacing them at least 2 inches apart to allow for spreading.
- Bake the Cookies: Bake for 9 to 11 minutes until the edges are lightly golden brown, indicating they are cooked through but still soft inside.
- Cool the Cookies: Let the cookies cool on the baking sheets for a few minutes to firm up before transferring them to a wire rack to cool completely.
- Serve and Enjoy: Once cooled, enjoy your deliciously stuffed peanut butter and jelly cookies perfect for any occasion.
Notes
- Ensure the butter is softened for easier creaming and better texture.
- Chilling the dough is important to prevent spreading and helps the flavors meld.
- The peanut butter filling can be adjusted in sweetness and consistency by adding more milk or powdered sugar as needed.
- Use your favorite jelly or jam for variety in flavor.
- Seal the edges of the cookies carefully to avoid leakage during baking.
- If dough is too cold before baking, let cookies sit at room temperature for a few minutes for even baking.
