Peanut butter and jelly isn’t just for sandwiches anymore. These Peanut Butter and Jelly Stuffed Cookies take a childhood favorite and turn it into an ooey-gooey, sweet and salty dessert that’s impossible to resist. With a soft, chewy peanut butter cookie base and a surprise jelly center, these cookies are like a PB&J sandwich disguised as a bakery-style indulgence.
Whether you’re baking for kids, holiday trays, or just need a comforting bite, these cookies deliver flavor and nostalgia in every bite.
Ingredients List
For the Cookie Dough:
- 1/2 cup unsalted butter, softened
- 1/2 cup creamy peanut butter
- 1/2 cup brown sugar, packed
- 1/4 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 1/4 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
For the Filling:
- 1/4 cup grape or strawberry jelly (or your favorite jam)
- Optional: powdered sugar for dusting
Timing
- Prep Time: 15 minutes
- Chill Time: 30 minutes
- Bake Time: 10–12 minutes
- Total Time: ~1 hour
Step-by-Step Instructions
Step 1: Make the Dough
In a large bowl, cream together the butter, peanut butter, and sugars until light and fluffy. Add the egg and vanilla; mix until smooth. Stir in flour, baking soda, and salt just until combined. Cover and refrigerate the dough for 30 minutes to firm up.
Step 2: Preheat and Prep
Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper. Scoop tablespoon-sized balls of dough and flatten each slightly.
Step 3: Stuff and Seal
Place a small dollop (about 1/2 teaspoon) of jelly in the center of half the flattened dough circles. Top each with another dough disc, pressing edges to seal and rolling gently into a ball. Place on the baking sheet, spaced 2 inches apart.
Step 4: Bake
Bake for 10–12 minutes or until the edges are golden and the centers are just set. Allow cookies to cool on the pan for 5 minutes, then transfer to a wire rack.
Step 5: Optional Finish
Dust with powdered sugar for a bakery-style finish.
Nutritional Information (Per Cookie – Based on 18 Cookies)
- Calories: 180
- Fat: 10g
- Carbs: 20g
- Sugar: 12g
- Protein: 3g
- Sodium: 100mg
Tips for Perfect Cookies
- Use a thick jelly or jam – Runny jelly can leak out during baking.
- Chill the dough – Prevents spreading and makes stuffing easier.
- Seal edges tightly – Helps keep the jelly inside while baking.
- Try crunchy peanut butter – For added texture and flavor twist.
Serving Suggestions
- Serve warm with a glass of cold milk
- Add to lunchboxes for a fun surprise
- Freeze a batch for PB&J cravings anytime
Common Mistakes to Avoid
- Overfilling with jelly: It will burst out of the cookie—less is more.
- Skipping the chill step: Your cookies will spread too much.
- Undercooking: You want slightly golden edges and set centers.
Storing Tips for the Recipe
- Store in an airtight container at room temperature for 3–4 days
- Freeze unbaked stuffed dough balls for up to 2 months—bake from frozen, adding 1–2 minutes
Conclusion
These Peanut Butter and Jelly Stuffed Cookies are comfort food magic. With the nostalgic charm of a childhood sandwich and the joy of a freshly baked cookie, they’re guaranteed to become a favorite. Whether you go with classic grape or mix it up with raspberry or apricot, each cookie holds a delightful surprise inside.
