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
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 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.
