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
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
- 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.
