The Ultimate Recipe and Baking Guide Recipe
If you’re on the hunt for the most delicious and nostalgic treat to grace your kitchen, The Ultimate Recipe and Baking Guide for PB and J Stuffed Cookies is about to steal your heart (and taste buds). Imagine a soft, golden peanut butter cookie that hugs a gooey center of sweet jam and creamy peanut butter — there’s simply nothing cozier or more rewarding. Each bite is a joyful throwback to lunchboxes past, but with a grown-up, bakery-worthy twist. Whether you’re baking for kids, a get-together, or your own sweet tooth’s delight, these cookies will satisfy every peanut butter and jelly craving in the most irresistible way.
Ingredients You’ll Need
The beauty of these PB and J Stuffed Cookies is how they turn basic pantry staples into a joyful, showstopping dessert. Each ingredient pulls its weight, from achieving that classic flavor pairing to building a perfectly chewy texture and golden hue.
- Unsalted butter (1/2 cup, softened): Lends richness and keeps the cookies deliciously tender — be sure it’s room temperature for easy mixing.
- Creamy peanut butter (1/2 cup plus 1/4 cup for filling): Doubles down on that nutty flavor and creates a melt-in-your-mouth crumb; extra for the luscious filling.
- Granulated sugar (1/2 cup): Provides sweetness and crisp edges to the cookies.
- Light brown sugar, packed (1/2 cup): Gives hints of caramel and keeps each bite soft and chewy.
- Egg (1 large): Binds everything together and helps the cookies rise just enough.
- Vanilla extract (1 tsp): Brings out both peanut and fruit flavors for a sumptuous finish.
- All-purpose flour (1 1/4 cups): The backbone of the dough, creating structure without heaviness.
- Baking soda (1/2 tsp): Lifts the cookies ever-so-slightly, ensuring the centers stay soft.
- Baking powder (1/4 tsp): Works with baking soda for perfect thickness.
- Salt (1/4 tsp): Balances the sweetness and makes all the flavors pop.
- Strawberry jam or favorite fruit jam (1/2 cup): Brings a juicy, bright burst to the center; experiment with grape, raspberry, or even apricot!
How to Make The Ultimate Recipe and Baking Guide
Step 1: Preheat the Oven and Prepare Baking Sheets
Before anything else, set your oven to 350°F. This ensures a steady, even baking once your cookies are assembled. Line two baking sheets with parchment paper for easy release and quick cleanup. Trust me, you’ll want as little mess as possible when gooey jam is involved!
Step 2: Cream the Butter, Peanut Butter, and Sugars
Using a large mixing bowl and either a stand or handheld mixer, beat the softened butter, 1/2 cup creamy peanut butter, granulated sugar, and brown sugar together. After about two minutes, you’ll see it transform into a light, fluffy cloud — that’s when you know it’s perfect. This creamy base promises a soft, rich cookie in the end.
Step 3: Add the Egg and Vanilla
Crack in your large egg and pour in the vanilla extract, beating lightly just until the mixture is fully combined. This step adds moisture, helping the dough come together smoothly and inviting the vanilla aroma to dance through every bite.
Step 4: Combine Dry Ingredients
In a separate bowl, whisk together the all-purpose flour, baking soda, baking powder, and salt. This ensures your leavening agents (the baking soda and baking powder) are evenly distributed — no surprising salty or soapy patches down the line!
Step 5: Mix Everything Together
Gently add the dry ingredients to the wet mixture, mixing on low or by hand until just combined. Don’t overmix; stopping as soon as you see no more streaks of flour keeps your cookies soft and tender, just the way they should be.
Step 6: Scoop and Fill the Cookies
Scoop the dough into 1 1/2 tablespoon-sized mounds and flatten each slightly between your palms. On half of these rounds, place 1/2 teaspoon of the reserved creamy peanut butter and 1/2 teaspoon of jam right in the center. These pockets are the heart of The Ultimate Recipe and Baking Guide — don’t skimp!
Step 7: Seal and Shape the Cookies
Top each filled cookie with another flattened dough round, gently pinching and sealing the edges to completely enclose the peanut butter and jam. Make sure there are no gaps, so all that goodness stays right where you want it. Arrange the cookies about 2 inches apart on your prepared baking sheets, allowing room to spread.
Step 8: Bake to Perfection
Slide your trays into the oven and bake for 10 to 12 minutes, or until the cookies just begin to turn golden at the edges. The centers should look a touch underbaked — they’ll set up perfectly as they cool. Let the cookies rest on the baking sheet for 5 minutes (this helps them hold their shape), then transfer to a wire rack to cool completely. That’s it: you’ve mastered The Ultimate Recipe and Baking Guide for PB and J Stuffed Cookies!
How to Serve The Ultimate Recipe and Baking Guide
Garnishes
A little extra something will make your cookies truly pop on the plate. A light dusting of powdered sugar adds bakery flair, while a drizzled zigzag of melted peanut butter or white chocolate is both eye-catching and delicious. If you want to channel classic peanut butter cookies, gently press a fork into the tops before baking for a crisscross pattern.
Side Dishes
You can turn The Ultimate Recipe and Baking Guide creation into a full-themed treat by pairing with small glasses of cold milk, hot cocoa, or fruity iced tea. For a playful dessert spread, serve alongside fresh strawberries, apple slices, or a few squares of dark chocolate for contrast. These cookies are also wonderful beside a scoop of vanilla or peanut butter ice cream.
Creative Ways to Present
If you’re gifting cookies or putting together a dessert platter, stack a few cookies in a clear cello bag tied with a colorful ribbon. For parties, use a cupcake liner to separate each cookie and slide into a charming bakery box. These cookies also make a memorable base for an ice cream sandwich — simply split and sandwich with your favorite flavor. The Ultimate Recipe and Baking Guide can be as fun and inventive as you are!
Make Ahead and Storage
Storing Leftovers
Once completely cool, cookies can be stored in an airtight container at room temperature for up to four days. They’ll retain their soft, chewy interior and keep that irresistible peanut butter and jelly punch. If you’re stacking them, place a square of parchment between each layer to prevent sticking.
Freezing
Want to stretch the joy? You can freeze baked cookies for up to three months! Pop them in a freezer-safe bag or container and thaw at room temperature whenever a craving strikes. For the absolute freshest results, you can also freeze shaped, unbaked cookies and bake fresh whenever you need—simply add an extra minute or two to the baking time directly from frozen.
Reheating
For that just-baked warmth, a quick zap in the microwave (about 10-12 seconds per cookie) will make the centers gooey again. If you like, you can also reheat a small batch in a low oven (300°F) for 3-5 minutes to revive their magic.
FAQs
Can I use crunchy peanut butter instead of creamy?
Absolutely! Crunchy peanut butter will add extra texture and a satisfying nutty bite to The Ultimate Recipe and Baking Guide. Just keep in mind the cookies may spread slightly less, so flatten them a touch more before baking.
What’s the best jam to use for these cookies?
Strawberry jam is a classic choice, but you can use grape, raspberry, blackberry, or even a mix of fruit preserves. The Ultimate Recipe and Baking Guide is versatile — experiment to find your personal favorite.
Can I make these cookies gluten-free?
Yes! Substitute your favorite 1:1 gluten-free all-purpose flour blend for the regular flour, and check that your other ingredients are certified gluten-free for a worry-free version of The Ultimate Recipe and Baking Guide.
Do I need to chill the dough before baking?
For these cookies, no chilling is required — which means you get to enjoy warm cookies sooner! However, if your kitchen is especially warm, you can pop the dough in the fridge for 15 minutes to help make shaping easier.
How do I prevent the filling from leaking out?
Be sure to completely seal the edges of each cookie and gently pinch them closed. If a little jam peeks out while baking, don’t worry; it’ll still taste amazing. Practicing this technique will help you master The Ultimate Recipe and Baking Guide in no time.
Final Thoughts
Baking a batch of PB and J Stuffed Cookies is like bottling up joyful memories and sharing them with everyone you love. The Ultimate Recipe and Baking Guide ensures your cookies come out perfectly tender, gooey, and bursting with classic flavors every single time. Don’t hesitate to gather your ingredients and give these a try — your cookie jar (and your heart) will thank you!
Print
The Ultimate Recipe and Baking Guide Recipe
- Total Time: 26 minutes
- Yield: 16 cookies 1x
- Diet: Vegetarian
Description
Indulge in the deliciousness of PB and J Stuffed Cookies with this ultimate recipe and baking guide. These cookies are a perfect blend of sweet and salty, with a surprise filling that will delight your taste buds.
Ingredients
Cookies:
- 1/2 cup unsalted butter, softened
- 1/2 cup creamy peanut butter
- 1/2 cup granulated sugar
- 1/2 cup light brown sugar, packed
- 1 large egg
- 1 tsp vanilla extract
- 1 1/4 cups all-purpose flour
- 1/2 tsp baking soda
- 1/4 tsp baking powder
- 1/4 tsp salt
Filling:
- 1/2 cup strawberry jam or your favorite fruit jam
- 1/4 cup additional creamy peanut butter for filling
Instructions
- Preheat oven: Preheat oven to 350°F and line two baking sheets with parchment paper.
- Mix butter and sugars: In a large bowl, beat butter, 1/2 cup peanut butter, granulated sugar, and brown sugar until light and fluffy, about 2 minutes.
- Add egg and vanilla: Beat in the egg and vanilla extract until combined.
- Combine dry ingredients: In a separate bowl, whisk together flour, baking soda, baking powder, and salt.
- Combine wet and dry ingredients: Gradually add dry ingredients to the wet mixture, mixing just until combined.
- Fill cookies: Scoop dough into portions, place filling in the center, and seal the edges to enclose the filling.
- Bake: Place cookies on prepared sheets and bake for 10–12 minutes until lightly golden.
- Cool: Let cool on the baking sheet before transferring to a wire rack to cool completely.
Notes
- You can use any nut or seed butter for allergies.
- Raspberry or grape jam can be used as an alternative.
- For a bakery-style look, press a fork lightly on top before baking for a crisscross pattern.
- Prep Time: 15 minutes
- Cook Time: 11 minutes
- Category: Dessert, Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 210
- Sugar: 15 g
- Sodium: 90 mg
- Fat: 11 g
- Saturated Fat: 4 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 20 mg
