Description
Looking for a fun twist on the classic peanut butter and jelly combo? These Peanut Butter and Jelly Stuffed Cookies are soft, chewy, and filled with a sweet, fruity surprise inside. Perfect for kids and adults alike, they’re the ultimate nostalgic treat in cookie form!
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Ingredients
For the Cookie Dough:
1½ cups all-purpose flour
½ tsp baking soda
¼ tsp salt
½ cup unsalted butter, softened
½ cup creamy peanut butter
½ cup brown sugar, packed
¼ cup granulated sugar
1 large egg
1 tsp vanilla extract
For the Filling:
½ cup strawberry or grape jelly (or your favorite flavor)
For Rolling:
¼ cup granulated sugar
Instructions
Step 1: Preheat the Oven
Preheat your oven to 350°F (175°C).
Line baking sheets with parchment paper or silicone baking mats.
Step 2: Mix Dry Ingredients
In a medium bowl, whisk together the flour, baking soda, and salt.
Set aside.
Step 3: Cream Butter, Peanut Butter, and Sugars
In a large bowl, use an electric mixer to beat the softened butter, peanut butter, brown sugar, and granulated sugar together until light and fluffy, about 2–3 minutes.
Step 4: Add Egg and Vanilla
Beat in the egg and vanilla extract until fully incorporated.
Step 5: Combine Wet and Dry Ingredients
Gradually add the dry ingredients to the wet ingredients, mixing just until combined.
Do not overmix.
Step 6: Shape and Fill the Cookies
Scoop about 1 tablespoon of dough and flatten it slightly in your palm.
Add about ½ teaspoon of jelly into the center.
Take another tablespoon of dough, flatten it, and place it on top.
Seal the edges together carefully and roll the filled cookie into a ball.
Roll the ball in granulated sugar and place it onto the prepared baking sheet.
Step 7: Bake
Bake in the preheated oven for 10–12 minutes, until the edges are set but the centers look slightly underbaked.
Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Step 8: Serve
Enjoy these soft, chewy, and gooey PB&J cookies while slightly warm or fully cooled!
Notes
Use Thick Jam – Thicker jams or jellies work best to prevent leaking during baking.
Seal Well – Pinch the dough edges tightly to keep the filling inside.
Chill If Needed – If your dough is too soft, chill it for 15–20 minutes for easier handling.
Don’t Overbake – The cookies will continue to set as they cool, keeping them soft and chewy.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Cuisine: American