Peanut Butter and Jelly Cookies— Stuffed to Perfection
Here’s a scene for you: it’s recess time. Your lunchbox is open, and inside is the perfect PB&J sandwich your mom made just for you. The soft white bread, creamy peanut butter, and that little burst of sweet jam. Now imagine that feeling, that flavour, that pure nostalgia—but in cookie form. Friends, let me introduce you to the ultimate throwback treat: peanut butter and jelly cookies. They’re basically your childhood wrapped up in a golden, crinkly cookie. And we’re not talking about just any ol’ peanut butter cookie with a thumbprint of jam in the middle. No, no. These are stuffed peanut butter and jelly cookies. That’s right—we’re filling these treats with a generous scoop of peanut butter and your favorite jam for a delicious, gooey center. These peanut butter jelly cookies are chewy, gooey, and straight-up dreamy.
A Love Letter to Peanut Butter
Now, if you know anything about me, you know I’m a peanut butter fan. I am all in, whether I slather it on toast, drizzle it on a smoothie bowl, or bake it into a perfect cookie. These stuffed cookies hit every mark for me: soft, chewy, rich, and totally indulgent.
There’s something about peanut butter that just feels like home. Maybe it’s the way it clings to the roof of your mouth, or maybe it’s that salty-sweet combo that never gets old. When you have it with jam, especially in a soft cookie, you feel like a kid again. It brings back memories of classic brown bag lunches and sticky fingers after recess.
Comfort food, disguised as dessert—that’s exactly what this is. Rich, nostalgic, and a total crowd-pleaser. For best results, stick with the classic creamy peanut butter (skip the natural kind). The texture and sweetness are key here, and the regular stuff brings that perfect consistency and flavor that just hits right.
This isn’t just a cookie—it’s a tribute. A PB&J tribute baked to golden perfection, just waiting to make your day a little sweeter.
What Makes These Peanut Butter and Jelly Cookies Special
The secret to that molten peanut butter and jelly middle? Freezing your peanut butter scoop before it enters the dough.
I like using creamy peanut butter and adding some peanut butter chips to the dough for extra nutty flavor. It’s like a flavour bomb in every bite.
When it comes to dough, you want it just the right balance of sturdy and soft. You’ll mix in your usual cookie ingredients. Think brown sugar, a bit of vanilla, and baking soda.
Once your dough is ready, shape it into small balls like snowballs. Then, wrap them around the frozen peanut butter and jam center. Kind of like making edible snow globes, except way tastier.
Pro Tips for the Best Stuffed Cookies
- Freeze before baking: Once you’ve formed your stuffed cookie dough balls, pop them in the freezer for 15-20 minutes before baking. This gives them the structure to hold that gooey centre together while still baking into those dreamy golden edges we all crave.
- Space them out: These are big cookies, so give them lots of room on your baking sheet. They’ll spread out beautifully, but they need space to shine.
- Cool before devouring: I know, it’s tough—the smell coming out of the oven is going to drive you wild. But give these cookies 5-10 minutes on the tray so the bottoms get that nice crisp. Then another 5-10 minutes on a cooling rack. This resting time lets the centres firm up just enough to avoid falling apart when you lift them.
Make These Peanut Butter and Jelly Cookies Your Own
Another little tip: go with whatever jam or jelly you loved most as a kid. For me, it’s raspberry or strawberry.
Use what brings you joy. That’s kind of the whole point of these stuffed peanut butter and jelly cookies. They aim to make you smile, bring you back, and remind you of the simple magic of that classic combo.
These easy peanut butter cookies are great for many occasions. You can bake them for your family. They are also good for school lunches.
These cookies are perfect for a treat after a long day. They’re a celebration of everything we loved as kids, turned up a notch for our grown-up palates.
Why You’ll Love This Peanut Butter & Jelly Cookie Recipe
- It’s nostalgic and comforting
- Uses pantry staples like smooth peanut butter, baking soda, vanilla extract and peanut butter chips
- Kid-approved and adult-loved
- Easy to freeze and bake later
- The gooey centre is next level
- All you need is a large mixing bowl and a hand mixer
Final Thoughts
So go ahead—preheat that oven, grab your favourite jar of jam, and let’s get baking. Once you bite into one of these classic peanut butter stuffed cookies, you’ll see what I mean. It’s childhood, comfort, and cookie bliss all in one.
Alright, peanut butter cookie recipe is below. Go make these. Trust me.
You’re gonna want to stash a few in the freezer for later—or just eat them warm off the tray like I do. No judgement here. That gooey PB&J centre? Unreal.
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Ingredients:
Wet Ingredients
- 1/2 cup softened butter
- 1/2 cup smooth peanut butter Natural peanut butter doesn't work well for this recipe.
- 1/2 cup white sugar
- 1 cup brown sugar
- 2 eggs
- 1 tsp vanilla
Dry Ingredients
- 2 cups flour
- 1 tbs baking soda yes, tablespoon
- 1/2 tsp salt
- 1 cup peanut butter chips I used reeses pieces chips
Stuffing
- 1/2 cup smooth peanut butter
- 1/2 cup jelly, use your favorite kind
Instructions:
- Preheat oven to 350F and prepare a baking sheet with parchment paper.
- Scoop twelve 1-teaspoon mounds of creamy peanut butter onto the prepared baking sheet, then pop it into the freezer for 15 minutes to firm up. You’ll be using about 1/2 cup of peanut butter total for the “stuffing.”
- In a bowl, cream together the butter, peanut butter, granulated sugar, and brown sugar. Don’t rush this step—it’s key for getting that perfect texture. Use a stand mixer with the paddle attachment or a hand-held mixer, and mix for about 3 minutes, until the sugars are fully incorporated and the mixture is light and fluffy.
- Add in eggs and vanilla and mix until smooth.
- Next, add the flour, baking soda, and salt to the bowl and mix just until combined—be careful not to overmix here. You’re looking for the flour to be fully incorporated, but that’s it. Once that’s done, toss in the peanut butter chips and stir until they’re evenly distributed throughout the dough.
- Using an ice cream scoop or a large spoon, portion out a golf ball-sized scoop of dough and place it in your hand. Flatten it gently with your palm until it’s about 1/8-inch thick. Spoon 1 teaspoon of jelly onto the center, then top it with one of the chilled peanut butter scoops. Carefully fold the edges of the dough up and over the filling, sealing it completely. Then, just like you’re making a snowball, gently roll it into a smooth ball. Place it on a parchment-lined baking sheet.
- These cookies really spread—so don’t overcrowd the baking sheet! Leave about 3 inches between each one to give them space to do their thing. They’re big boys, and trust me, it’s better to bake in two batches than end up with one giant cookie blob.
- Bake the cookies for 18–20 minutes, until the edges are golden and the tops are just set. Once out of the oven, let them rest on the baking sheet for 10 minutes—don’t skip this step! It’s key for letting the bottoms crisp up and helps the cookies hold their shape perfectly.
- Carefully transfer the cookies to a cooling rack using a spatula. This gives them a chance to firm up a bit more and helps prevent them from falling apart when you go to pick one up—if you can wait that long!
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