If you have a soft spot for classic childhood flavors, you’re going to absolutely love this PB and J Stuffed Cookies Recipe. Imagine biting into a golden, chewy cookie that hides a delightful surprise of sweet jelly and creamy peanut butter right in the center—like your favorite sandwich transformed into a warm, irresistible treat. This delightful recipe takes simple pantry staples and turns them into a nostalgic dessert that’s perfect for sharing or indulging solo. Trust me, once you try these, they’ll become your go-to comfort food whenever you want a little taste of happiness in cookie form.
Ingredients You’ll Need
These ingredients are simple yet essential for creating the perfect balance of texture and flavor. Each element plays an important role—from the richness of the butter to the sweetness of the jam and the creamy peanut butter filling that makes these cookies stand out.
- Unsalted butter (3 sticks total): Provides the rich, tender crumb and keeps cookies moist and flavorful.
- Granulated sugar (1 cup): Adds the perfect sweetness and helps with cookie structure.
- Brown sugar (1 cup packed): Adds moisture and a subtle caramel note that deepens the flavor.
- Large eggs (2): Bind ingredients together and add richness.
- Vanilla extract (1 teaspoon): Enhances the overall flavor and aroma.
- All-purpose flour (2 ½ cups): The base of the cookie dough, giving it structure.
- Baking soda (1 teaspoon) and baking powder (½ teaspoon): Leavening agents that give cookies a light rise and soft texture.
- Salt (½ teaspoon): Balances sweetness and enhances other flavors.
- Creamy peanut butter (1 ½ cups total, divided): Both in the dough and filling, it’s the star ingredient that makes these cookies irresistible.
- Powdered sugar (¼ cup): Sweetens and smooths out the peanut butter filling.
- Milk (1 tablespoon): Keeps the filling creamy and spreadable.
- Your favorite jelly or jam (½ cup): Choose grape, strawberry, or raspberry for that classic PB&J flavor burst inside each cookie.
How to Make PB and J Stuffed Cookies Recipe
Step 1: Make the Peanut Butter Cookie Dough
Start by creaming together the softened butter, granulated sugar, and brown sugar until light and fluffy—this creates a tender cookie base with just the right sweetness. Then beat in the eggs one at a time and stir in the vanilla extract for a rich, aromatic touch.
Step 2: Combine Dry Ingredients
In a separate bowl, whisk together the flour, baking soda, baking powder, and salt. This ensures your leavening is evenly distributed and prevents clumps.
Step 3: Mix the Dough
Gradually add the dry ingredients to your wet mixture, mixing on low speed just until incorporated. Overmixing can toughen cookies, so keep it gentle. Then, fold in the peanut butter until the dough is thick and uniformly blended.
Step 4: Chill the Dough
Cover and chill the dough for at least 30 minutes or overnight if you can! Chilling firms up the dough, making it easier to shape and helping flavors develop beautifully.
Step 5: Prepare the Peanut Butter Filling
While the dough chills, combine peanut butter, powdered sugar, softened butter, and milk in a small bowl. Mix until the filling is smooth and creamy. If it feels too thick, add milk a teaspoon at a time; if too thin, sprinkle in powdered sugar until it firms up just right.
Step 6: Assemble and Bake Your PB and J Stuffed Cookies Recipe
Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper for easy cleanup. Scoop out 2 tablespoons of dough for each cookie and flatten into discs. Create a small well in the center of each disc. Spoon a teaspoon of peanut butter filling into half of the discs and a teaspoon of your chosen jelly into the others. Pair one peanut butter-filled disc with a jelly-filled disc and carefully pinch the edges to seal the cookie completely.
Place each cookie on the baking sheet with at least 2 inches between them for spreading room. Bake for 9-11 minutes until the edges turn a light golden brown. Let them cool briefly before transferring to a wire rack—this is when they really come together and become perfectly chewy. Enjoy the magic of your PB and J Stuffed Cookies Recipe fresh from the oven!
How to Serve PB and J Stuffed Cookies Recipe
Garnishes
These cookies are star-quality on their own, but a light dusting of powdered sugar or a drizzle of melted chocolate can elevate their presentation for a special occasion. If you’re feeling extra fancy, a sprinkle of chopped peanuts adds a delightful crunch and a visual hint of the peanut butter inside.
Side Dishes
Serve these cookies alongside a cold glass of milk or a cozy cup of tea or coffee to balance the sweet and salty richness. For a brunch twist, pair them with fresh fruit or a dollop of whipped cream to make the experience even more indulgent.
Creative Ways to Present
Wrap a few cookies in parchment paper tied with a ribbon to give as gifts or party favors. You can also sandwich some softened vanilla ice cream between two cookies to make a scrumptious PB and J stuffed cookie ice cream sandwich—perfect for warm days or dessert parties.
Make Ahead and Storage
Storing Leftovers
Keep your PB and J stuffed cookies fresh by storing them in an airtight container at room temperature. They should stay soft and delicious for up to 4 days, making them a perfect treat to bake ahead and enjoy throughout the week.
Freezing
You can freeze both the raw dough and baked cookies! For dough, shape into balls, wrap tightly, and freeze for up to 3 months. When ready to bake, thaw slightly and proceed as usual. Baked cookies freeze well too—just make sure they’re completely cool before wrapping to avoid sogginess.
Reheating
Warm leftover cookies in the microwave for about 10-15 seconds to revive that fresh-baked softness and gooey filling. Alternatively, pop them in a low oven (around 300°F or 150°C) for 5-7 minutes for a slightly crisp edge with a warm center.
FAQs
Can I use chunky peanut butter instead of creamy in this PB and J Stuffed Cookies Recipe?
Absolutely! Chunky peanut butter will add a lovely texture and nutty crunch inside the cookies, just expect them to be a bit heartier rather than silky smooth.
What types of jelly or jam work best for stuffed cookies?
Traditional grape, strawberry, and raspberry jams are fantastic choices because they complement peanut butter’s rich flavor beautifully. Feel free to experiment with other favorites like blackberry or apricot for a unique twist.
Is it okay to substitute brown sugar with coconut sugar?
Yes, coconut sugar can be a wonderful substitute that adds a subtle caramel flavor, although it might slightly change the color and texture of the cookies. Keep an eye on baking time as it may vary.
How do I ensure the cookies seal properly and the filling doesn’t leak?
Make sure to firmly pinch the edges together when sandwiching the cookies. If the dough feels too soft, chilling it longer before assembly will help maintain shape and keep fillings inside during baking.
Can I make these cookies gluten-free?
Definitely! Use a 1-to-1 gluten-free all-purpose baking flour blend to replace the regular flour, and you should get equally delicious, PB and J stuffed cookies without compromising texture or flavor.
Final Thoughts
There’s something truly special about the comforting flavors wrapped up in this PB and J Stuffed Cookies Recipe. It’s a nostalgic nod to a beloved classic reinvented as a crowd-pleasing dessert or snack that’s easy to make and impossible to resist. Whether you’re baking for family, friends, or just yourself, these cookies promise smiles and satisfied taste buds with every bite. So go ahead, grab your mixing bowl, and get ready to enjoy one of the most fun and delicious baking adventures you’ll ever have!
Print
PB and J Stuffed Cookies 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 delicious stuffed cookie form. A soft peanut butter cookie dough encases a creamy peanut butter filling and a sweet dollop of your favorite jelly, creating the ultimate nostalgic treat baked to golden perfection.
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
Other
- 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 the softened butter, granulated sugar, and brown sugar until light and fluffy, about 3-5 minutes. Scrape down bowl sides as needed to ensure even mixing.
- Add Eggs and Vanilla: Beat in the eggs one at a time, mixing well after each addition, then stir in the vanilla extract until fully combined.
- Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, baking powder, and salt.
- Combine Dry and Wet Ingredients: Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Avoid overmixing to keep the dough tender.
- Add Peanut Butter: Stir in the peanut butter until fully incorporated; the dough will be thick and slightly sticky.
- Chill Dough: Cover the dough and chill in the refrigerator for at least 30 minutes, or up to overnight. If chilled overnight, allow to sit at room temperature for 15-20 minutes before scooping for easier handling.
- Prepare Peanut Butter Filling: In a small bowl, combine the 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. Set aside.
- Preheat Oven and Prepare Pans: Preheat the oven to 375°F (190°C) and line baking sheets with parchment paper to prevent sticking.
- Scoop Dough: Using a tablespoon or cookie scoop, portion 2 tablespoons of cookie dough for each cookie.
- Form Dough Discs: Flatten each dough ball into a disc. Use your thumb or the back of a spoon to create a shallow well in the center of each disc.
- Fill Cookies: Spoon 1 teaspoon of peanut butter filling into the center wells of half the dough discs. Spoon 1 teaspoon of jelly onto the wells of the remaining discs.
- Assemble Cookies: Carefully place a jelly-filled dough disc on top of a peanut butter-filled disc. Gently pinch the edges together to completely seal the cookie and enclose the filling inside.
- Arrange on Baking Sheets: Place the assembled cookies on the prepared baking sheets, spacing them about 2 inches apart to allow for spreading.
- Bake Cookies: Bake in the preheated oven for 9-11 minutes, or until the edges are just lightly golden brown.
- Cool: Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
- Enjoy: Serve and enjoy your delicious peanut butter and jelly stuffed cookies!
Notes
- For best results, do not overmix the cookie dough once flour is added to keep cookies tender.
- Chilling the dough helps control spreading during baking and enhances the flavor development.
- If your dough or filling becomes too stiff after chilling, let it warm slightly at room temperature before working with it.
- Feel free to customize the jelly flavor to your preference for different twists on this classic combo.
- Make sure to pinch the edges well to prevent filling leakage while baking.
