If you have a soft spot for the classic combination of peanut butter and jelly, wait until you try these PB and J Stuffed Cookies: The Ultimate Recipe and Baking Guide Recipe. These cookies are a nostalgic twist on a beloved sandwich, bringing warm, gooey peanut butter and sweet, fruity jam right inside a tender, buttery cookie. Each bite offers a perfect balance of rich, creamy filling with a slight crunch from the golden edges, making it impossible to stop at just one. Whether you’re baking for a crowd or craving a special treat, this recipe is straightforward, fun, and guaranteed to delight your taste buds.
Ingredients You’ll Need
These ingredients might seem simple, but each one plays a crucial role in creating the delightful texture and flavor that make these cookies stand out. From the creamy peanut butter that enriches the dough to the jam that adds a burst of sweetness and color, every component is essential for the best result.
- 1 cup (2 sticks) unsalted butter, softened: Provides a rich, tender base for the cookie dough.
- 1 cup granulated sugar: Adds sweetness and helps cookies brown nicely.
- 1 cup packed brown sugar: Contributes moisture and a subtle caramel flavor.
- 2 large eggs: Bind everything together and create a soft, chewy texture.
- 1 teaspoon vanilla extract: Enhances all the flavors with a warm, aromatic touch.
- 2 1/2 cups all-purpose flour: Gives structure to the cookies so they hold their shape.
- 1 teaspoon baking soda: Helps the cookies rise and spread appropriately.
- 1/2 teaspoon baking powder: Adds a little extra lift for a soft crumb.
- 1/2 teaspoon salt: Balances the sweetness and enhances flavor.
- 1 cup creamy peanut butter (for the dough): Infuses the cookie dough with deep peanut flavor and richness.
- 1/2 cup creamy peanut butter (for filling): Creates a luscious filling that melts in your mouth.
- 1/4 cup powdered sugar: Sweetens and smooths the peanut butter filling.
- 2 tablespoons unsalted butter, softened (for filling): Adds creaminess and helps the filling hold its form.
- 1 tablespoon milk: Adjusts the filling to just the right consistency.
- 1/2 cup jelly or jam (grape, strawberry, or raspberry): Provides that classic fruity contrast inside each cookie.
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 together the softened butter with both granulated and brown sugars until the mixture is light and fluffy—this traps air and sets the foundation for tender cookies. Then, beat in the eggs one at a time to ensure an even blend, followed by the vanilla extract for that inviting aroma. In a separate bowl, whisk the dry ingredients to evenly distribute the rising agents and salt. Slowly combine the dry ingredients with the wet, mixing gently to avoid toughening the dough. Finally, stir in the creamy peanut butter, which will thicken the dough delightfully. Cover this dough and refrigerate it for at least 30 minutes; this chill time helps manage the dough consistency and improves the cookie’s texture once baked.
Step 2: Prepare the Peanut Butter Filling
While the dough chills, mix together the peanut butter, powdered sugar, softened butter, and milk in a small bowl. Whip this filling until smooth and creamy—think of it as a dreamy, soft center that makes these cookies unforgettable. If the filling feels a bit too thick, add milk a teaspoon at a time; if too thin, sprinkle in more powdered sugar. Set this aside; it will be your delicious surprise hidden within the cookie.
Step 3: Assemble and Bake the Cookies
Preheat your oven to 375°F (190°C) and line baking sheets with parchment paper to prevent sticking. Using a cookie scoop or tablespoon, portion out the dough into balls, then flatten each to form discs. Press a small well into the center of each disc—this is where the magic happens! Spoon a teaspoon of the peanut butter filling into half of these wells and spoon a teaspoon of your favorite jelly into the wells of the other half. Gently place a jelly-filled disc on top of a peanut butter-filled one, carefully pinching the edges to seal the cookies completely. This sealing step is crucial to avoid leakage during baking. Arrange your cookies on the baking sheets, spacing them about two inches apart so they have room to spread. Bake for 9 to 11 minutes until the edges turn a lovely golden brown, then allow them to cool slightly on the sheet before moving them to a wire rack. The smell alone will have you reaching for one immediately!
How to Serve PB and J Stuffed Cookies: The Ultimate Recipe and Baking Guide Recipe
Garnishes
For a fun and inviting presentation, sprinkle a little powdered sugar over the cooled cookies to mimic snowflakes or drizzle a bit of melted peanut butter or jam on top for extra flair. Chopped peanuts or a tiny dollop of whipped cream can also elevate these treats.
Side Dishes
Pair these indulgent cookies with a cold glass of milk for pure comfort, or serve alongside vanilla ice cream to create a delightful dessert experience. A cup of hot coffee or tea also complements the rich peanut butter and sweet jam flavors beautifully.
Creative Ways to Present
Turn these cookies into charming gifts by stacking them in a cute box tied with a ribbon, or arrange them on a colorful plate surrounded by fresh berries that echo your chosen jam flavor. For parties, set up a DIY cookie sandwich bar with small bowls of peanut butter filling and various jams so guests can customize their own!
Make Ahead and Storage
Storing Leftovers
Place cooled cookies in an airtight container at room temperature; they will stay fresh and chewy for up to 4 days. If you want the filling to remain soft, avoid refrigeration as it can harden the peanut butter center.
Freezing
You can freeze the assembled, unbaked cookies by placing them on a baking sheet to freeze solid, then transferring them into a freezer-safe bag or container. When ready to enjoy, bake directly from frozen with just an extra minute or two added to the baking time, so you always have freshly baked cookies on demand.
Reheating
To warm cookies, microwave individually for 10 to 15 seconds for that just-baked melt-in-your-mouth feel, or warm them in a low oven for about 5 minutes. This step revives the gooey center and crispy edges perfectly.
FAQs
Can I use crunchy peanut butter instead of creamy for the cookie dough or filling?
Absolutely! Using crunchy peanut butter will add a delightful texture contrast inside your cookies. Just be aware it may change the dough’s consistency slightly, so you might need to adjust the chilling time if the dough feels too soft.
What types of jelly work best for this recipe?
Classic grape, strawberry, or raspberry jams are fantastic choices because of their balanced sweetness and consistency. However, feel free to experiment with other fruit preserves or even marmalade for a unique twist.
Can I make these cookies vegan?
With a few substitutions, yes! Use vegan butter, a flax or chia egg in place of eggs, and make sure your peanut butter and jam are both vegan-friendly. The texture may differ slightly, but the flavors will still shine.
Why is chilling the dough important?
Chilling helps the fats solidify, which prevents the cookies from spreading too much during baking. It also allows the flavors to meld and makes the dough easier to work with when stuffing and shaping the cookies.
How do I prevent the filling from leaking out during baking?
The key is to pinch the cookie edges very firmly and ensure a complete seal around the filling. Working quickly and keeping the dough chilled also helps maintain the cookie’s structure as it bakes.
Final Thoughts
These PB and J Stuffed Cookies: The Ultimate Recipe and Baking Guide Recipe is a true crowd-pleaser, bringing a nostalgic favorite to cookie form in the most delicious way possible. They’re easy enough to make for a weeknight treat yet impressive enough for any gathering. I can’t recommend enough giving this recipe a try—you might just find your new all-time favorite cookie!
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PB and J Stuffed Cookies: The Ultimate Recipe and Baking Guide Recipe
- Prep Time: 20 minutes
- Cook Time: 11 minutes
- Total Time: 1 hour
- Yield: 24 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
Discover the perfect blend of classic flavors with these PB and J Stuffed Cookies. Soft peanut butter cookie dough envelops a luscious peanut butter filling paired with your favorite sweet jelly or jam, creating a delightful surprise in every bite. This detailed baking guide walks you through each step to achieve irresistibly tender, gooey-centered cookies that are perfect for any occasion.
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 your favorite jelly or jam (grape, strawberry, or raspberry recommended)
Instructions
- Make the Peanut Butter Cookie Dough: In a large bowl or stand mixer, cream together softened butter, granulated sugar, and brown sugar until the mixture is light and fluffy, about 3-5 minutes. Scrape down the sides of the bowl to ensure even mixing.
- Add Eggs and Vanilla: Beat in the eggs one at a time, fully incorporating each before adding the next. Stir in the vanilla extract for flavor.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, baking powder, and salt to distribute the leavening agents evenly.
- Mix Dry into Wet: Gradually add the dry ingredients to the wet mixture, mixing on low speed just until combined to avoid overworking the dough.
- Incorporate Peanut Butter: Stir in one cup of creamy peanut butter into the cookie dough until fully incorporated, resulting in a thick dough.
- Chill the Dough: Cover the dough and chill for at least 30 minutes to firm up, or chill overnight. If chilled overnight, let the dough sit at room temperature for 15-20 minutes before using.
- Prepare the Peanut Butter Filling: In a small bowl, combine the half cup creamy peanut butter, powdered sugar, softened butter, and milk. Mix until smooth and creamy. Adjust consistency by adding more milk a teaspoon at a time if too thick, or more powdered sugar if too thin.
- Preheat the Oven and Prepare Baking Sheets: Preheat your oven to 375°F (190°C) and line baking sheets with parchment paper to prevent sticking.
- Scoop and Shape Dough: Scoop 2 tablespoons of cookie dough for each cookie. Flatten each dough ball into a disc and create a well in the center using your thumb or the back of a spoon.
- Fill Cookie Discs: Spoon 1 teaspoon of peanut butter filling into the well of half of the discs. Spoon 1 teaspoon of jelly into the well of the other half.
- Assemble Cookies: Carefully place a jelly-filled disc atop a peanut butter-filled disc. Gently pinch the edges together to seal completely, ensuring the filling is enclosed.
- Bake the Cookies: Arrange assembled cookies on the prepared baking sheets, spaced about 2 inches apart. Bake for 9-11 minutes, or until the edges turn a light golden brown.
- Cool and Serve: Allow the cookies to cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely. Enjoy your delicious PB and J stuffed cookies!
Notes
- Use room temperature butter for easier creaming and better texture.
- For a smoother dough, ensure peanut butter is creamy, not chunky.
- Seal the edges thoroughly to prevent filling leakage during baking.
- If preferred, substitute jelly flavors to customize the taste.
- Chilling the dough is essential for managing the thick consistency and shape retention.
- Store cookies in an airtight container at room temperature for up to 5 days.
- These cookies freeze well; thaw overnight for best texture.
