PB&J Stuffed Cookies

Peanut butter and jelly stuffed cookies are the ultimate comfort snack for anyone who grew up loving classic PB and J sandwiches. These cookies combine velvety peanut butter dough and a gooey jam filling inside a soft cookie shell. They are perfect for bake sales lunchtime treats or anytime you want a nostalgic bite.

I remember making these on a rainy day with my niece who still brags about bringing them to her school picnic They became a family request and now my brother asks for a batch on his birthday

Ingredients

• Creamy peanut butter: creates the signature soft and nutty cookie choose a brand with only peanuts and salt for best texture
• Unsalted butter: gives a rich crumb without overpowering saltiness pick a real butter for better flavor
• Granulated sugar: balances the peanut flavor and ensures tender centers go for superfine sugar if available
• Brown sugar: adds chewiness and depth dark brown gives more caramel notes
• Large egg: binds everything for sturdier cookies fresher eggs help the dough come together easily
• Vanilla extract: rounds out flavors use pure vanilla if possible for a warmer sweetness
• All-purpose flour: keeps the cookie tender but sturdy sift before measuring for accuracy
• Baking powder and baking soda: make sure the cookies bake up thick pick fresh dry leaveners for best rise
• Salt: sharpens flavors do not skip even with salted peanut butter
• Grape or strawberry jelly: adds a nostalgic sweetness look for a thick jam so the filling does not leak out during baking

Step-by-Step Instructions

Preheat the Oven:

Set your oven to 350 degrees Fahrenheit and line a baking sheet with parchment paper for easy cleanup and to avoid sticking

Mix the Creamy Base:

In a large mixing bowl blend together peanut butter softened butter granulated sugar and brown sugar by hand or a hand mixer until light in color and fluffy in texture it should look creamy and smooth which helps cookies stay soft

Add Egg and Vanilla:

Crack the egg into the creamed mixture and pour in vanilla extract beat until the mix is glossy and totally combined ensuring the egg is fully absorbed for a smooth dough

Combine Dry Ingredients:

In a separate smaller bowl whisk together all-purpose flour baking powder baking soda and salt until everything looks even this helps prevent lumps and gives even rise

Make the Dough:

Slowly pour the dry mixture into the wet mixture stirring gently after each addition you want a dough that’s soft but not sticky scrape the sides and bottom so everything is mixed well

Form and Fill Discs:

Scoop two tablespoons of dough and roll into a ball flatten each into a disc the size of your palm place half the discs on your prepared sheet leaving room between each

Add Jelly Filling:

Using a small spoon create a shallow dip in the center of each disc and fill with one teaspoon of jelly make sure it stays in the center for tidier cookies

Seal and Assemble Cookies:

Top every jelly-filled disc with another dough disc careful to pinch and seal the edges all around you can gently press edges with a fork to make a classic design and lock in the filling

Bake to Perfection:

Place the tray on the middle oven rack and bake for twelve to fifteen minutes until the cookies are puffed and just golden at the edges do not overbake if you like a softer cookie

Cool and Enjoy:

Let cookies cool on the baking sheet for at least five minutes before moving them to a wire rack this keeps them from breaking while hot and keeps centers gooey

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My all-time favorite part is using homemade raspberry jam for the filling as it reminds me of summer afternoons picking berries with my family and filling jars in our kitchen These cookies have become my go-to for any potluck because everyone loves a familiar treat with a twist

Storage Tips

Store these cookies in an airtight container at room temperature for up to four days If you want to keep them fresher longer wrap individually and freeze for up to two months Just thaw at room temperature when ready to serve and the centers stay perfectly soft

Ingredient Substitutions

Try almond butter for a new nutty spin or sunflower seed butter to keep them nut free Any thick jam works such as blackcurrant cherry or even orange marmalade If you only have salted butter reduce the added salt slightly

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Serving Suggestions

Serve these warm with a cold glass of milk or tuck into a lunchbox for afternoon delight They also pair well with coffee or tea I sometimes sprinkle a bit of flaky sea salt on top before baking for a grownup flavor pop

Cultural Historical Context

PB and J sandwiches have been a staple in American homes for decades transforming that combo into a cookie feels like pure nostalgia Childlike comfort meets grown-up baking This recipe is a playful nod to lunchbox classics enjoyed across generations

Recipe FAQs

→ What kind of jelly works best?

Grape or strawberry are classic, but raspberry or your favorite preserve can be used for a unique twist.

→ How do I keep the filling from leaking?

Press the cookie edges firmly to seal and use a fork for a decorative, tighter closure before baking.

→ Can I use crunchy peanut butter?

Creamy peanut butter yields a softer dough, but crunchy adds extra texture if desired.

→ Should the cookies be stored at room temperature?

Yes, keep them in an airtight container at room temperature for 3-4 days for best freshness.

→ Can I freeze the dough or baked cookies?

Both the dough and baked cookies freeze well. Thaw at room temperature before enjoying.