Description
These PB and J Stuffed Cookies combine the classic flavors of peanut butter and jelly in a soft, chewy cookie with a creamy peanut butter filling and a sweet jelly center. Perfectly baked to golden edges, these cookies offer a nostalgic twist on the beloved sandwich, making them an irresistible treat 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 work well)
Instructions
- Make the Peanut Butter Cookie Dough: In a large bowl or stand mixer, cream together the softened butter, granulated sugar, and brown sugar until the mixture becomes light and fluffy, which should take about 3-5 minutes. Make sure to scrape down the sides of the bowl to incorporate all ingredients evenly.
- Add Eggs and Vanilla: Beat the eggs in one at a time to ensure full incorporation, then stir in the vanilla extract for flavor enhancement.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, baking powder, and salt, making sure the leavening agents are evenly distributed.
- Mix Dry and Wet Ingredients: Gradually add the dry ingredients to the wet ingredients while mixing on low speed. Mix just until combined to avoid overworking the dough.
- Add Peanut Butter: Stir in one cup of creamy peanut butter until fully incorporated into the dough. The dough will be thick and slightly sticky.
- Chill Dough: Cover the dough and refrigerate it for at least 30 minutes to firm up, which makes shaping easier. If chilling overnight, let the dough sit at room temperature for 15-20 minutes before scooping.
- Prepare the Peanut Butter Filling: In a small bowl, mix together 1/2 cup creamy peanut butter, powdered sugar, softened butter, and milk until smooth and creamy. Adjust the consistency by adding a teaspoon of milk if too thick or powdered sugar if too thin.
- Preheat Oven and Prepare Baking Sheets: Set your oven to 375°F (190°C) and line baking sheets with parchment paper to prevent sticking and ensure even baking.
- Scoop and Shape Dough: Scoop 2 tablespoons of cookie dough for each cookie. Flatten each dough ball into a disc. Create a well in the center of each disc using your thumb or the back of a spoon.
- Fill Cookies: Spoon one teaspoon of peanut butter filling into the well of half the cookie discs and one teaspoon of jelly into the well of the remaining discs.
- Assemble Cookies: Carefully place a jelly-filled cookie disc on top of a peanut butter-filled disc. Gently pinch the edges together to seal the cookies completely, ensuring no filling leaks out during baking.
- Bake: Place the assembled cookies on the prepared baking sheets, leaving about 2 inches between each to allow for spreading. Bake for 9-11 minutes or until the edges are lightly golden brown.
- Cool: Let the cookies cool on the baking sheets for a few minutes to firm up, then transfer them to a wire rack to cool completely to preserve texture.
- Enjoy: Serve your delicious PB and J stuffed cookies fresh and enjoy the perfect blend of flavors and textures!
Notes
- For best results, use room temperature ingredients except for the jelly.
- If the dough gets too soft, chill it longer to make shaping easier.
- Feel free to customize the jelly flavor to your preference for different taste variations.
- The cookies can be stored in an airtight container at room temperature for up to 3 days or frozen for longer storage.
- To prevent cookies from sticking, ensure proper parchment paper lining or lightly grease your baking sheet.
