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PB&J stuffed cookies turn your favorite sandwich combo into an amazing sweet treat. These cookies wrap soft peanut butter dough around pockets of fruity jelly, making magic in every mouthful. They're chewy, tender, and filled with that perfect balance of flavors that takes you back to childhood but in a totally grown-up way.
I whipped these up for my niece's birthday thinking they'd work for the kids and their parents too. The looks on everyone's faces when they found that jelly inside was priceless! They've now become what everyone asks me to bring to parties, which just goes to show that the simplest food combos often make the biggest impression.
Key Ingredients
- Creamy peanut butter: Delivers that rich nutty base that makes these cookies special
- Unsalted butter: Keeps the cookies soft while letting the peanut flavor shine through
- Brown sugar: Adds chewiness and a hint of caramel-like sweetness
- Jelly: Brings that sweet fruity punch and nostalgic sandwich vibes
- All-purpose flour: Builds the framework while keeping everything tender
- Vanilla extract: Ties all the flavors together beautifully
Cooking Instructions
- Mix The Base:
- Get a big bowl and beat 1 cup creamy peanut butter with 1/2 cup softened unsalted butter, 1/2 cup regular sugar, and 1/2 cup packed brown sugar until it's fluffy and light. This puts air in the mix, making your cookies tender later. Drop in 1 large egg and 1 teaspoon vanilla extract, then mix until everything's smooth throughout.
- Combine Dry Stuff:
- In another bowl, stir together 1 1/2 cups all-purpose flour, 1/2 teaspoon baking powder, 1/2 teaspoon baking soda, and 1/4 teaspoon salt until they're all mixed up. Slowly add this to your peanut butter mixture, and don't mix too much. Stop when you can't see the flour anymore so your cookies won't get tough.
- Shape And Fill:
- Take about 2 tablespoons of dough at a time and roll into balls, then flatten them into discs about 1/4 inch thick. Put half these discs on a baking sheet lined with parchment, leaving about 2 inches between them. Make a little dent in the middle of each one and spoon in 1 teaspoon of jelly. Strawberry and grape work great, but any jelly you like will do the job.
- Close Up And Cook:
- Cover each jelly-topped disc with another flat disc of dough. Press the edges together with your fingers, then press with a fork to make sure they're really sealed so no jelly escapes during baking. This gives you that awesome reveal when someone takes a bite. Bake them at 350°F for 12-15 minutes until they're just turning golden at the edges but still look soft in the middle.
My grandma always told me the real trick to stuffed cookies was taking your time with the sealing. I rushed it once and had jelly puddles all over my baking sheet. Now I spend extra time pressing those edges together before I make the fork marks, and they come out perfect every single time.
How To Enjoy Them
- Eat them while they're still a bit warm for that awesome contrast between cookie and gooey center.
- Have them with a big glass of cold milk for the full childhood flashback.
- Make it fancy by adding a scoop of vanilla ice cream and a warm peanut butter drizzle on top.
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Keeping Them Fresh
- Once cooled, stack them in an airtight container with parchment paper between layers so they don't stick together. They'll stay good for up to 3 days at room temperature.
- You can freeze them for up to 3 months too—just let them sit out for about half an hour before eating.
Tasty Twists
- Switch to raspberry or blackberry jam for a fancier flavor combo.
- If you love chocolate, mix mini chips into the dough or swap the jelly for chocolate hazelnut spread.
- Make them seasonal with apple butter and a dash of cinnamon in the dough for cozy fall vibes.
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I've baked these cookies so many times and they always make people smile. There's something really special about peanut butter and jelly together that works for everybody, no matter how old they are. That moment when you bite through the soft, nutty outside and hit the sweet, jammy middle is pure happiness. They're familiar but still feel like a treat every time.
Frequently Asked Questions
- → Can I swap creamy peanut butter for crunchy?
- Of course! Crunchy peanut butter works great if you like some added texture. Keep in mind that the dough might be slightly tougher to handle, but it’ll still be delicious.
- → What causes the jelly to ooze out during baking?
- The jelly usually escapes when the dough edges aren’t securely sealed. Be sure to press the edges firmly together and use the fork marks to create a strong seal.
- → Can I prepare these cookies ahead of time?
- Totally! You can make the dough and keep it in the fridge for up to two days. Or freeze the unbaked cookies for up to a month – just bake a couple more minutes if cooking from frozen.
- → How long will these cookies stay fresh?
- Store them in an airtight container for about three days at room temperature or up to a week in the fridge. The jelly center can make them soften faster.
- → How can I make this nut-free?
- Substitute peanut butter with something like sunflower seed butter or cookie butter. It’ll taste a little different, but still amazing!