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
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 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.
