If you’re searching for a nostalgic treat that takes your cookie game to a whole new level, look no further than PB and J Stuffed Cookies: The Ultimate Recipe and Baking Guide Recipe. These cookies capture the beloved peanut butter and jelly sandwich in a soft, gooey, and utterly irresistible baked form. Each bite reveals a rich peanut butter cookie exterior with a luscious jam and creamy peanut butter filling inside, offering a perfect harmony of flavors and textures that will leave you craving more. Whether you’re baking for a special occasion or just because, this recipe is guaranteed to become a new favorite in your kitchen.
Ingredients You’ll Need
This recipe uses straightforward pantry staples that come together to create an extraordinary taste experience. Each ingredient plays a vital role, lending the perfect balance of texture, sweetness, and richness to these beloved PB and jelly stuffed cookies.
- Unsalted butter (1 cup or 2 sticks): Provides a creamy, tender base for the cookie dough with a rich flavor.
- Granulated sugar (1 cup): Adds sweetness and contributes to the cookie’s golden edges.
- Brown sugar (1 cup packed): Offers moistness and a subtle caramel note that enhances depth.
- Large eggs (2): Bind ingredients together and help with the cookie’s chewy texture.
- Vanilla extract (1 teaspoon): Elevates the flavor profile with warm, aromatic notes.
- All-purpose flour (2½ cups): The cookie dough’s foundation, providing structure.
- Baking soda (1 teaspoon): Helps the cookies rise to the perfect softness.
- Baking powder (½ teaspoon): Assists with gentle leavening for a tender crumb.
- Salt (½ teaspoon): Balances sweetness and enhances flavor complexity.
- Creamy peanut butter (1 cup for dough + ½ cup for filling): Infuses classic nutty richness inside and outside the cookie.
- Powdered sugar (¼ cup): Adds sweetness and smoothness to the peanut butter filling.
- Unsalted butter (2 tablespoons, softened for filling): Makes the filling luxuriously creamy.
- Milk (1 tablespoon): Adjusts filling consistency for perfect spreadability.
- Your favorite jelly or jam (½ cup): Classic fruity sweetness that pairs beautifully with peanut butter; grape, strawberry, or raspberry work especially well.
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 the softened butter along with granulated and brown sugars until light and fluffy. This process takes about 3 to 5 minutes and is crucial for a tender, airy cookie texture. After scraping down the sides of the bowl, beat in the eggs one at a time to ensure even incorporation. Next, mix in the vanilla extract to introduce those lovely fragrant hints.
Step 2: Combine the Dry Ingredients
In a separate bowl, whisk together the all-purpose flour, baking soda, baking powder, and salt. Gradually add this mixture to your wet ingredients, mixing on low speed just until combined. Be careful not to overmix, as this could lead to tougher cookies. Finally, stir in the peanut butter until the dough is thick and uniform in texture.
Step 3: Chill the Dough
Cover the dough and place it in the refrigerator for at least 30 minutes to firm up. This cooling step is essential—it helps the dough hold its shape during baking and intensifies the flavors. If you chill it overnight, just let the dough sit at room temperature for 15 to 20 minutes before scooping.
Step 4: Prepare the Peanut Butter Filling
While the dough is chilling, make the peanut butter filling by combining the creamy peanut butter, powdered sugar, softened butter, and milk in a small bowl. Mix until the filling is smooth and creamy. Adjust by adding a little more milk if it’s too thick or more powdered sugar if it’s too thin. Set this aside for assembling later.
Step 5: Assemble and Bake the Cookies
Preheat your oven to 375°F (190°C) and line baking sheets with parchment paper. Scoop 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. Spoon 1 teaspoon of peanut butter filling into half of the discs and 1 teaspoon of your chosen jelly into the remaining ones. Gently sandwich a jelly-filled disc on top of a peanut butter-filled disc, pinching edges firmly to seal the cookies completely. Bake them for 9 to 11 minutes until the edges turn a beautiful light golden brown. Let the cookies cool for a few minutes on the baking sheets before transferring them to a wire rack to cool fully.
How to Serve PB and J Stuffed Cookies: The Ultimate Recipe and Baking Guide Recipe
Garnishes
For an extra touch of charm, sprinkle the cooled cookies with a light dusting of powdered sugar or drizzle a little melted peanut butter over the tops. You could also add a tiny dollop of jelly on top as a peekaboo hint of what’s inside. These garnishes not only elevate the look but also give an added burst of flavor in each bite.
Side Dishes
PB and J Stuffed Cookies pair wonderfully with a cold glass of milk or a cup of warm tea. For a fun twist, serve with a bowl of fresh fruit such as sliced bananas or strawberries to complement the jelly flavors. This also balances sweetness with some natural freshness and adds a colorful contrast to your presentation.
Creative Ways to Present
Transform these cookies into delightful gifts by stacking them in a jar or wrapping in parchment with twine. You can also sandwich two cookies together with extra filling for a double-decker treat! For parties, arrange them on a platter with small bowls of peanut butter and jelly for dipping — a nostalgic, interactive snack station that’s sure to spark joy.
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 will stay soft for up to 3 days and maintain that incredible soft interior and chewy exterior. If your kitchen is warm, consider refrigerating them to prevent the filling from getting too soft.
Freezing
You can absolutely freeze these cookies to enjoy later! Arrange baked and cooled cookies in a single layer on a baking sheet, freeze until firm, then transfer them to a freezer-safe container or bag. They keep well for up to 3 months. When you’re ready to eat them, thaw at room temperature or warm slightly in the oven.
Reheating
To revive that just-baked warmth, pop a cookie or two in a preheated 300°F oven for about 5 minutes. This gently softens the filling without making the cookie dry. Microwaving works too—heat for 10 to 15 seconds but keep an eye on them so they don’t melt too much.
FAQs
Can I substitute crunchy peanut butter in this recipe?
Absolutely! Crunchy peanut butter will add a nice texture contrast inside and outside the cookie. Just keep in mind it might make the dough slightly less smooth, but the flavor will be just as delicious.
What type of jelly is best for these stuffed cookies?
Grape, strawberry, and raspberry jellies or jams are all excellent choices because their flavors complement the peanut butter beautifully. Feel free to experiment with other fruit spreads, but stick to your favorites for best results.
Can I make these cookies gluten-free?
You can! Substitute the all-purpose flour with a gluten-free baking blend that includes xanthan gum. Just be sure to follow the package instructions for equivalent measurements, and your PB and J stuffed cookies will be just as scrumptious.
Is it necessary to chill the dough?
Chilling the dough is highly recommended. It helps the dough firm up, making it easier to handle when creating the stuffed centers, and produces cookies with better texture and flavor. If you’re short on time, chilling it for at least 30 minutes still works wonders.
How do I prevent the filling from leaking out during baking?
Pinching the cookie edges firmly to seal them helps keep the filling inside. It can also help to slightly flatten the dough discs and avoid overfilling the centers. Using a scoop for consistent filling amounts will make the assembly easier and neater.
Final Thoughts
This PB and J Stuffed Cookies: The Ultimate Recipe and Baking Guide Recipe is a joyful twist on a classic favorite that will brighten up any dessert table or snack time. I’m genuinely excited for you to try it because these cookies bring the best of peanut butter and jelly with an irresistible baked-hug of flavor and texture. Once you make them, they’re sure to become a cherished staple you’ll revisit over and over. Happy baking, and enjoy every delightful bite!
Print
PB and J Stuffed Cookies: The Ultimate Recipe and Baking Guide Recipe
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 1 hour
- Yield: 24 cookies
- Category: Dessert, Snack
- Method: Baking
- Cuisine: American
Description
Delight in these irresistible PB and J Stuffed Cookies, combining classic peanut butter cookie dough with a creamy peanut butter filling and your favorite jelly, baked to golden perfection. This recipe offers a perfect balance of sweet and salty flavors, with a soft, chewy texture and a gooey surprise at the center, ideal for cookie lovers of all ages.
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 jelly or jam (grape, strawberry, or raspberry recommended)
Instructions
- Make the Peanut Butter Cookie Dough: In a large bowl or using a stand mixer, cream together the softened butter, granulated sugar, and brown sugar for 3-5 minutes until the mixture is light and fluffy. Scrape down the sides of the bowl to ensure even mixing.
- Incorporate Eggs and Vanilla: Beat in the eggs one at a time, ensuring each is well combined before adding the next. Stir in the vanilla extract gently.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, baking powder, and salt.
- Mix Dry and Wet Ingredients: Gradually add the dry ingredients to the wet mixture on low speed, mixing until just combined to avoid overmixing which can toughen the cookies.
- Add Peanut Butter to Dough: Stir in 1 cup of creamy peanut butter until fully incorporated; the dough will become thick and pliable.
- Chill the Dough: Cover the dough and chill it for at least 30 minutes to firm up. If left overnight, allow it to rest at room temperature for 15-20 minutes before scooping to make handling easier.
- Prepare the Peanut Butter Filling: In a small bowl, combine 1/2 cup peanut butter, powdered sugar, softened butter, and milk. Mix until smooth and creamy, adjusting the consistency 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 for non-stick baking.
- Scoop and Flatten Dough: Use 2 tablespoons of cookie dough per cookie, flattening each ball into a disc shape. Create a small well in the center of each disc with your thumb or the back of a spoon.
- Fill the Cookies: Spoon 1 teaspoon of peanut butter filling into the wells of half the discs, and 1 teaspoon of your chosen jelly into the wells of the remaining discs.
- Assemble Cookies: Place a jelly-filled disc on top of a peanut butter-filled one, gently pinching the edges to seal completely and encase the filling inside.
- Arrange for Baking: Place the stuffed cookies on prepared baking sheets, leaving approximately 2 inches between them to allow for spreading.
- Bake the Cookies: Bake in the preheated oven for 9-11 minutes or until the edges turn lightly golden brown.
- Cool the Cookies: Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
- Serve and Enjoy: Once cooled, enjoy these soft, chewy cookies with a delightful peanut butter and jelly surprise inside!
Notes
- For best results, do not overmix the dough to keep cookies tender.
- Chilling the dough allows for easier handling and prevents excessive spreading during baking.
- You can substitute the jelly with any flavor you prefer, such as raspberry or strawberry.
- Adjust milk in the peanut butter filling gradually to achieve the perfect creamy consistency.
- Store cookies in an airtight container at room temperature for up to 3 days or freeze for longer storage.
