If you have a soft spot for childhood classics with a grown-up twist, then you are going to adore this delightfully nostalgic treat. PB and J Stuffed Cookies: The Ultimate Recipe and Baking Guide Recipe takes that iconic peanut butter and jelly sandwich and transforms it into a warm, chewy, and irresistibly gooey cookie. Imagine biting into a golden cookie exterior with luscious pockets of rich peanut butter and sweet, fruity jelly hidden inside—pure magic in every single bite. This recipe is approachable, fun, and a guaranteed crowd-pleaser that will make your kitchen smell heavenly while bringing smiles all around.
Ingredients You’ll Need
For this marvelous recipe, you only need a handful of simple but essential ingredients, each playing a vital role in building the perfect cookie texture, flavor, and those irresistible pockets of filling. Let’s break down what you’ll need to gather before you get started:
- Unsalted butter (1 cup softened): Creates the buttery base that keeps the cookies soft and tender.
- Granulated sugar (1 cup): Adds sweetness and helps with that golden bake.
- Brown sugar (1 cup packed): Provides moisture and a subtle caramel note for depth of flavor.
- Large eggs (2): Bind the dough and add richness.
- Vanilla extract (1 teaspoon): Enhances all the flavors with its sweet, aromatic touch.
- All-purpose flour (2 1/2 cups): The sturdy structure that holds your cookie together.
- Baking soda (1 teaspoon) and baking powder (1/2 teaspoon): Give the cookies the perfect rise and lightness.
- Salt (1/2 teaspoon): Balances sweetness and sharpens flavor notes.
- Creamy peanut butter (1 1/2 cups total): Used both in the dough and the filling for that authentic peanut-y goodness.
- Powdered sugar (1/4 cup): Sweetens and smooths the peanut butter filling.
- Milk (1 tablespoon): Adjusts the filling’s consistency, keeping it silky smooth.
- Your favorite jelly or jam (1/2 cup): Choose grape, strawberry, or raspberry to add that fruity, luscious surprise inside.
How to Make PB and J Stuffed Cookies: The Ultimate Recipe and Baking Guide Recipe
Step 1: Make the Peanut Butter Cookie Dough
Begin by creaming together the softened butter and both sugars until the mixture is light and fluffy—this usually takes about 3 to 5 minutes. This step is crucial because it helps to aerate the dough, making the cookies tender instead of dense.
Step 2: Add the Eggs and Vanilla
Beat in the eggs one at a time, ensuring they fully incorporate before adding the next, then stir in the vanilla extract. This adds richness and a subtle aromatic background to your dough.
Step 3: Combine Dry Ingredients
In a separate bowl, whisk together the all-purpose flour, baking soda, baking powder, and salt. Thoroughly blending the dry ingredients prevents any clumps and ensures even distribution of leavening agents.
Step 4: Mix Dry and Wet Ingredients
Gradually add the dry ingredients into your wet mixture on low speed. Mix just until everything is combined to avoid tough cookies. Once the flour is incorporated, stir in the peanut butter until fully mixed—the dough will feel thick and luscious.
Step 5: Chill the Dough
Cover your dough and pop it into the fridge for at least 30 minutes; chilling firms it up, makes it easier to handle, and develops the flavors even further. For an even better result, chill overnight and let it sit at room temperature for 15-20 minutes before scooping.
Step 6: Prepare the Peanut Butter Filling
In a small bowl, combine the peanut butter, powdered sugar, softened butter, and milk. Mix until creamy and perfectly smooth. You want a filling that’s thick enough to hold its shape but creamy enough to melt gently inside the cookies. Adjust milk or powdered sugar as necessary.
Step 7: Assemble and Bake
Preheat your oven to 375°F (190°C) and line baking sheets with parchment paper. Scoop out about 2 tablespoons of dough per cookie, flatten each ball into a disc, and create a small well in the center using your thumb or the back of a spoon. Fill half of these wells with a teaspoon of the peanut butter filling, and the other half with a teaspoon of your chosen jelly or jam.
Now comes the fun part: place one jelly-filled disc on top of one peanut butter filling disc and gently pinch the edges together, sealing those delightful fillings inside. Space your assembled cookies a couple of inches apart on the baking sheet.
Bake for 9 to 11 minutes, or until the edges are a light golden brown. Once out of the oven, let them cool on the baking sheets for a few minutes before transferring to a wire rack to cool completely. These cookies are best enjoyed fresh but will keep their charm afterward.
How to Serve PB and J Stuffed Cookies: The Ultimate Recipe and Baking Guide Recipe
Garnishes
While these cookies are show-stoppers on their own, a light dusting of powdered sugar over the tops adds a beautiful finish and a touch of extra sweetness. You could also drizzle a bit of melted chocolate or peanut butter on top for an appealing look and additional layer of flavor.
Side Dishes
Serve your PB and J stuffed cookies alongside a tall glass of cold milk or a warm cup of coffee for a perfect snacktime combo. They also pair nicely with fresh fruit, such as sliced strawberries or apple wedges, that complement the jelly’s fruity sweetness.
Creative Ways to Present
For an extra-special treat, arrange the cookies on a colorful platter with small bowls of extra jelly and peanut butter for dipping. Alternatively, sandwich a scoop of vanilla ice cream between two cookies to turn this recipe into an indulgent dessert. The possibilities are endless and super fun to explore!
Make Ahead and Storage
Storing Leftovers
Store your PB and J stuffed cookies in an airtight container at room temperature for up to 5 days. They stay chewy and fresh, making them perfect for snack boxes or a quick treat anytime.
Freezing
You can freeze the unbaked cookie dough balls before assembling if you want to prepare in advance. Just separate peanut butter and jelly filled discs with parchment paper and store in a sealed container for up to 3 months. Alternatively, baked cookies freeze well too—wrap them individually and place in a freezer bag.
Reheating
To enjoy the cookies warm, pop them in the microwave for about 10 to 15 seconds or in a preheated oven at 300°F for 5 minutes. This brings back the softness and melty filling, recreating that just-baked sensation.
FAQs
Can I use crunchy peanut butter instead of creamy?
Absolutely! Crunchy peanut butter will add a delightful texture to both the dough and filling, giving your cookies an extra nutty crunch that some people love. Just be sure it’s well blended into the dough for even distribution.
What kind of jelly works best for these cookies?
Grape, strawberry, and raspberry jellies or jams are classics because of their bright, sweet flavors that balance the peanut butter perfectly. But feel free to experiment with your favorites or even marmalade for a unique twist.
Can I make these cookies gluten-free?
Yes! Swap the all-purpose flour for a gluten-free blend designed for baking, and be sure to check that your other ingredients (like baking powder) are gluten-free as well. The dough texture might vary slightly but the cookies will still be delicious.
Is it okay to prepare the dough the day before?
Definitely. Chilling the dough overnight not only makes it easier to handle but also deepens the flavors. Just remember to let it warm up a bit before scooping so it’s not rock hard.
How do I prevent the jelly from leaking during baking?
The trick is to carefully seal the cookie edges by gently but firmly pinching them together. Avoid overfilling and make sure no jelly or peanut butter spills onto the outer edge when assembling. This helps keep the filling nicely encased while baking.
Final Thoughts
There is something incredibly comforting about these PB and J Stuffed Cookies: The Ultimate Recipe and Baking Guide Recipe, capturing the warmth of a childhood favorite while offering a grown-up indulgence. Once you try making and sharing this recipe, it’s bound to become a treasured staple in your dessert lineup. So preheat your oven, gather your ingredients, and dive into cookie joy—you won’t regret it!
Print
PB and J Stuffed Cookies: The Ultimate Recipe and Baking Guide Recipe
- Prep Time: 20 minutes
- Cook Time: 11 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 inside a soft, chewy peanut butter cookie dough, creating a fun and delicious twist on the traditional sandwich. Perfect for cookie lovers looking for a nostalgic treat with a gooey surprise center.
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
- 1/2 cup your favorite jelly or jam (grape, strawberry, or raspberry work well)
Instructions
- Make the Peanut Butter Cookie Dough: In a large bowl or stand mixer, cream together softened butter, granulated sugar, and brown sugar until light and fluffy, about 3-5 minutes. Scrape down the sides of the bowl to ensure even mixing.
- Add Eggs and Vanilla: Beat in eggs one at a time until fully incorporated. Stir in vanilla extract for added flavor.
- Combine Dry Ingredients: In a separate bowl, whisk together all-purpose flour, baking soda, baking powder, and salt to ensure even distribution.
- Mix Dry Ingredients Into Wet: Gradually add dry ingredients into the wet mixture on low speed until just combined, being careful not to overmix so the cookies remain tender.
- Incorporate Peanut Butter into Dough: Stir in 1 cup of creamy peanut butter until fully combined. The dough will become thick and rich.
- Chill the Dough: Cover and refrigerate the dough for at least 30 minutes to firm up. For best results, chill overnight and then let it warm at room temperature for 15-20 minutes before shaping.
- Prepare Peanut Butter Filling: In a small bowl, mix together 1/2 cup creamy peanut butter, powdered sugar, softened butter, and milk until smooth and creamy. Adjust thickness by adding milk or powdered sugar as needed.
- Preheat Oven and Prepare Baking Sheets: Set the oven to 375°F (190°C) and line baking sheets with parchment paper to prevent sticking.
- Scoop and Flatten Dough: Using 2 tablespoons for each cookie, scoop dough balls then flatten them into discs.
- Create Wells in Dough: Use your thumb or the back of a spoon to make a small well in the center of each disc, preparing for the filling.
- Fill Cookie Discs: Spoon 1 teaspoon of peanut butter filling into the well of half the 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. Gently pinch the edges together to seal completely and encase the filling.
- Arrange on Baking Sheets: Place the assembled cookies on the parchment-lined sheets, spaced at least 2 inches apart to allow for spreading.
- Bake: Bake in the preheated oven for 9-11 minutes until the edges turn lightly golden brown.
- Cool: Let cookies cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
- Serve and Enjoy: Once cooled, these delightful PB and J stuffed cookies are ready to enjoy with a glass of milk or your favorite beverage.
Notes
- The dough can be chilled overnight for better flavor development and easier handling.
- Use your favorite jelly or jam flavor to customize the cookies to your taste.
- Make sure to seal the cookie edges well to prevent filling leakage during baking.
- For a smoother peanut butter filling, use creamy peanut butter rather than chunky.
- Store cookies in an airtight container at room temperature for up to 3 days or freeze for longer storage.
