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
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 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.
