Peanut Butter And Jelly Stuffed Cookies Recipe

Peanut butter and jelly is a timeless flavor combination that has comforted and delighted people of all ages for generations. Whether in a sandwich, a toast topping, or as a dip, the creamy peanut butter paired with sweet, fruity jelly is a beloved duo. But what happens when you take these classic flavors and stuff them into a warm, gooey cookie? Magic.

Peanut Butter and Jelly Stuffed Cookies are a twist on a traditional favorite, combining the rich, nutty goodness of peanut butter with the fruity sweetness of jelly, all wrapped in a soft, chewy cookie. These cookies aren’t just a treat—they’re a celebration of comfort food with a bit of fun thrown in.

Step-by-Step Instructions: Making the Perfect Peanut Butter and Jelly Stuffed Cookies

Now that we’ve covered the ingredients in depth, let’s walk through the process of making the cookies.

Preparing the Peanut Butter and Jelly Filling

One of the keys to a successful peanut butter and jelly stuffed cookie is a gooey, flavorful filling that doesn’t leak too much during baking. Here’s how to prepare it:

1. Choose your jelly: Use your favorite jelly or jam, ensuring that it has a thicker consistency. If it’s too runny, it will leak out of the cookies while baking.
2. Portion the jelly: Scoop out about 1 teaspoon of jelly and place it on a parchment-lined tray. This will be used as the filling for the cookies.
3. Freeze the jelly: Freeze the jelly portions for at least 30 minutes to ensure it doesn’t melt and ooze out during baking. This step is crucial for creating a perfectly stuffed cookie.

Making the Cookie Dough

1. Preheat the oven: Set your oven to 350°F (175°C) and line two baking sheets with parchment paper.
2. Mix the dry ingredients: In a medium bowl, whisk together the flour, baking soda, and salt.
3. Cream the butter and sugars: In a large mixing bowl, beat the softened butter with granulated sugar and brown sugar until light and fluffy, about 2-3 minutes.
4. Add the peanut butter and eggs: Add the peanut butter, eggs, and vanilla extract (if using) to the creamed mixture. Beat until smooth and fully combined.
5. Incorporate the dry ingredients: Gradually add the dry ingredients into the wet ingredients, mixing until just combined.
6. Chill the dough: Chill the cookie dough for at least 30 minutes to prevent the cookies from spreading too much while baking.

Assembling the Stuffed Cookies

1. Portion the dough: Roll the chilled dough into 1.5-inch balls and flatten them slightly with your hands.
2. Add the jelly filling: Place a frozen jelly portion in the center of each flattened dough ball.
3. Enclose the filling: Gently fold the dough over the jelly to seal it, ensuring that no jelly is exposed.
4. Roll the dough: Roll the stuffed dough ball into a smooth ball and place it on the prepared baking sheet.
5. Optional add-ins: If you’d like, you can roll the dough balls in chopped peanuts or chocolate chips for an extra touch.

Baking the Cookies

1. Bake the cookies: Place the baking sheet in the preheated oven and bake for 10-12 minutes or until the edges are golden brown. The center should still be soft.
2. Cool the cookies: Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

Tips for the Perfect Peanut Butter and Jelly Stuffed Cookies

• Use a thicker jelly: To prevent the jelly from leaking during baking, opt for a thick jam or preserve. Thinner jelly will make a mess and ruin the texture.
• Don’t over-bake: Keep a close eye on the cookies while they bake. Overbaking will cause them to become dry and will compromise the gooey, soft center.
• Chill the dough: Chilling the dough prevents the cookies from spreading too much while baking, ensuring that they maintain their stuffed structure.
• Freeze the jelly: Freezing the jelly before stuffing it into the dough helps prevent it from melting during baking.

Variations and Customization Ideas

While the classic peanut butter and jelly flavor is delicious on its own, there are several ways to make these cookies your own:

Chocolate Peanut Butter and Jelly Stuffed Cookies

Add ½ cup of chocolate chips to the dough for a chocolate-peanut butter twist. You can also use chocolate peanut butter spread instead of regular peanut butter for a richer, chocolatey flavor.

Nutella and Peanut Butter Stuffed Cookies

Substitute the jelly with Nutella or your favorite chocolate hazelnut spread for a decadent, chocolate-peanut butter combo.

Healthier Versions

• Natural Peanut Butter: Use natural peanut butter with no added sugar for a more health-conscious version.
• Whole Wheat Flour: Swap out the all-purpose flour for whole wheat flour to increase the fiber content.
• Sugar Substitutes: Use natural sweeteners like honey or maple syrup in place of refined sugar for a more wholesome option.

Vegan or Gluten-Free Options

• Vegan: Use dairy-free butter, flax eggs, and a plant-based jelly.
• Gluten-Free: Replace regular flour with a gluten-free flour blend and ensure the jelly is gluten-free.

Conclusion: A Delicious Twist on a Classic Favorite

Peanut Butter and Jelly Stuffed Cookies are a delightful fusion of two childhood favorites: the beloved peanut butter and jelly sandwich and the ever-popular cookie. With the right combination of ingredients, techniques, and a little bit of patience, you can create a batch of cookies that will wow your friends, family, or anyone lucky enough to try them. Whether you stick with the classic PB&J flavor or experiment with new variations, these cookies are bound to become a new favorite in your baking repertoire.

Yield: 12-14 Cookies

Peanut Butter And Jelly Stuffed Cookies Recipe

Print

Peanut butter and jelly is a timeless flavor combination that has comforted and delighted people of all ages for generations. Whether in a sandwich, a toast topping, or as a dip, the creamy peanut butter paired with sweet, fruity jelly is a beloved duo. But what happens when you take these classic flavors and stuff them into a warm, gooey cookie? Magic.

Prep Time 20 minutes

Cook Time 10 minutes

Ingredients

• For the Cookie Dough:
• 1 cup (2 sticks) unsalted butter, softened
• 1 cup peanut butter (smooth or crunchy)
• 3/4 cup granulated sugar
• 3/4 cup brown sugar, packed
• 2 large eggs
• 1 teaspoon vanilla extract
• 2 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• For the Filling:
• 1/2 cup peanut butter (smooth or crunchy)
• 1/4 cup jelly or jam (your favorite flavor, such as grape, strawberry, or raspberry)
• For Rolling:
• 1/4 cup granulated sugar (for rolling the dough balls)

Instructions

1. Prepare the dough:

• In a large bowl, cream together the softened butter, peanut butter, granulated sugar, and brown sugar until light and fluffy, about 2-3 minutes using a hand mixer or stand mixer.
• Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract.
• In a separate bowl, whisk together the flour, baking soda, and salt.
• Gradually add the dry ingredients to the wet ingredients, mixing until just combined.

2. Prepare the peanut butter and jelly filling:

• In a small bowl, mix together the peanut butter and jelly (or jam) until smooth and combined. Set aside.

3. Form the cookie dough balls:

• Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper or a silicone baking mat.
• Scoop out about 1 tablespoon of cookie dough and roll it into a ball.
• Press a small indentation in the center of each dough ball using your thumb or a spoon.
• Place about 1 teaspoon of the peanut butter and jelly mixture into the indentation.
• Take another tablespoon of cookie dough and flatten it slightly. Place it over the jelly-filled dough ball and seal the edges to encase the filling.

4. Roll in sugar:

• Roll each filled dough ball in the remaining granulated sugar and place them on the prepared baking sheet, spacing them about 2 inches apart.

5. Bake:

• Bake the cookies in the preheated oven for 10-12 minutes, or until they are lightly golden around the edges. The center may appear soft, but they will firm up as they cool.

6. Cool and serve:

• Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
• Serve and enjoy the gooey, peanut butter-and-jelly-filled deliciousness!

Notes

• Peanut Butter Choice: If you use crunchy peanut butter, it will give the cookies more texture, while smooth peanut butter will result in a softer bite.
• Jelly Choices: Feel free to use any kind of jelly or jam you like. Classic grape or strawberry work well, but raspberry, blackberry, or even a fruit preserve can give them a fun twist!
• Make Ahead: You can prepare the cookie dough ahead of time and refrigerate it for up to 24 hours before baking.