Description
Delight in these soft and chewy PB&J Stuffed Cookies, combining creamy peanut butter dough with a sweet jelly center. Perfect for nostalgic snack lovers, these cookies offer a fun twist on the classic peanut butter and jelly sandwich, baked to golden perfection in under 30 minutes.
Ingredients
Scale
Cookie Dough
- 1 cup creamy peanut butter
- 1/2 cup unsalted butter (softened)
- 1/2 cup granulated sugar
- 1/2 cup brown sugar (packed)
- 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
Filling
- 1/2 cup grape or strawberry jelly (or preferred flavor)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking and ensure even baking.
- Cream Wet Ingredients: In a mixing bowl, cream together peanut butter, softened butter, granulated sugar, and brown sugar until the mixture is light and fluffy, enhancing the cookie’s texture.
- Add Egg and Vanilla: Beat in the egg and vanilla extract until fully combined, which helps in binding the dough and adding aroma.
- Mix Dry Ingredients: In a separate bowl, whisk together all-purpose flour, baking powder, baking soda, and salt to evenly distribute the leavening agents and seasoning.
- Combine Ingredients: Gradually incorporate the dry ingredients into the wet mixture until a smooth dough is formed, ensuring careful mixing to avoid overworking.
- Shape Dough Discs: Scoop about 2 tablespoons of dough, flatten into discs, and place half on the prepared baking sheet, serving as the base for the cookies.
- Add Jelly Filling: Add around 1 teaspoon of your chosen jelly in the center of each dough disc, which creates the delicious jam surprise.
- Seal Cookies: Top each jelly-filled disc with another dough disc and press the edges firmly to seal the filling inside, preventing leakage during baking.
- Bake Cookies: Bake in the preheated oven for about 12-15 minutes or until the cookie edges are golden brown, signaling readiness.
- Cool: Allow the cookies to cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely, which helps them set and prevents breaking.
Notes
- Ensure the butter is softened—not melted—for proper creaming with the sugars.
- You can experiment with different jelly flavors such as raspberry or blueberry for variety.
- Press edges firmly to avoid jelly leakage during baking.
- Store cookies in an airtight container for up to 3 days for optimal freshness.
- For a firmer cookie, chill the dough discs briefly before assembling.
