Peanut Butter and Jelly Stuffed Cookies are a nostalgic and fun dessert that turns the classic PB&J sandwich into a soft, chewy cookie filled with gooey jelly. These cookies feature a rich peanut butter dough wrapped around your favorite jam—grape, strawberry, or any flavor you like. They’re perfect for peanut butter lovers, sweet treat fans, or anyone looking for a fun twist on a childhood favorite.
Why You’ll Love These Cookies
- Nostalgic flavor: Just like your favorite sandwich, but in cookie form!
- Soft & chewy texture: The peanut butter dough bakes up rich and tender.
- Gooey jelly center: A sweet surprise in every bite.
- Easy to make: Simple ingredients and beginner-friendly instructions.
- Customizable: Use your favorite jam or add a sprinkle of salt for contrast.
Ingredients
For the cookie dough:
- 1 cup creamy peanut butter
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/2 cup packed brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
For the filling:
- 1/2 cup grape, strawberry, or your favorite jelly or jam
Instructions
1. Preheat the Oven
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. Make the Dough
In a large mixing bowl, cream together the peanut butter, butter, granulated sugar, and brown sugar until light and fluffy.
Add the egg and vanilla extract and mix until well incorporated.
In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. Gradually add the dry ingredients to the wet, mixing until a soft dough forms.
3. Shape and Fill the Cookies
Scoop about 2 tablespoons of dough and flatten into discs. Place half of the discs on the baking sheet.
Add 1 teaspoon of jelly to the center of each disc. Top with another dough disc and press the edges to seal. Use a fork to crimp the edges for a decorative finish.
4. Bake
Bake for 12–15 minutes, or until the edges are golden brown. Let cookies cool on the pan for 5 minutes before transferring them to a wire rack to cool completely.
Tips for Success
- Chill the dough: Pop the dough in the fridge for 15 minutes before shaping to make handling easier (tip from Chef Christina Tosi).
- Seal tightly: Make sure to fully enclose the jelly so it doesn’t leak during baking.
- Sprinkle with salt: A dash of flaky sea salt before baking balances the sweetness (tip from Claire Saffitz).
Variations
- Use different jams: Raspberry, apricot, or even marmalade all work well.
- Add chocolate chips: For a PB&J-chocolate mashup.
- Make them mini: Use 1 tablespoon of dough and 1/2 teaspoon jelly for bite-sized versions.
Storage and Serving
- Serving: Best served slightly warm so the jelly stays gooey. Try with a glass of milk!
- Storage: Keep in an airtight container at room temperature for up to 3 days.
- Freezing: You can freeze the unbaked cookie balls (without jelly) and fill/bake later.
Nutrition (Approximate, Per Cookie)
- Calories: 220
- Fat: 12g
- Carbs: 25g
- Protein: 4g
Note: These numbers are estimates and will vary depending on the size and type of jam used.
Final Thoughts
Peanut Butter and Jelly Stuffed Cookies are the ultimate comfort cookie—soft, chewy, sweet, and filled with gooey jam goodness. They’re fun to bake, even more fun to eat, and sure to be a hit with kids and adults alike. Whether you’re making them for a party, a lunchbox surprise, or just a cozy snack at home, these cookies bring a taste of childhood with every bite.
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