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
Scale
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
