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
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
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.
