Description
These Peanut Butter and Jelly Stuffed Cookies are soft, chewy peanut butter cookies with a sweet jam center tucked inside. They taste like a classic PB&J sandwich in dessert form and bake up beautifully for snacks, parties, or an easy homemade treat.
Ingredients
- 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
- 1/2 cup jelly or jam, such as grape, strawberry, or your favorite flavor
Instructions
Heat the oven to 350°F. Line a baking sheet with parchment paper so the cookies lift off cleanly after baking and the bottoms do not stick. Set the tray aside while you make the dough.
In a large mixing bowl, add the creamy peanut butter, softened butter, granulated sugar, and brown sugar. Beat everything together with a hand mixer or stand mixer for about 2 to 3 minutes, or until the mixture looks lighter in color and fluffy in texture.
This step creates the soft base for the cookies, so take your time with it. A well-creamed mixture gives the final cookies a better bite and a more even texture.
Crack in the egg and pour in the vanilla extract. Beat again until the mixture looks smooth and fully combined. Scrape down the sides of the bowl if needed so no pockets of butter or sugar stay behind.
In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. Stir well so the leaveners spread evenly through the flour.
Add the dry ingredients into the peanut butter mixture little by little. Mix on low speed or stir by hand until the dough forms. Stop as soon as the flour disappears and the dough looks smooth.
Do not overwork it. Overmixing can make the cookies dense instead of soft and tender.
Scoop out about 2 tablespoons of dough for each cookie. Roll or press each portion into a flat round disc. Try to keep the discs even in size so the cookies bake at the same pace.
Place half of the dough discs on the prepared baking sheet. Add about 1 teaspoon of jelly or jam to the center of each one. Keep the filling in the middle so it does not spill over the edges.
Take the remaining dough discs and place one over each jelly-filled base. Press the edges together gently to enclose the filling completely. Pinch or smooth the seams closed, then use a fork to press around the edges for a decorative finish and a tighter seal.
Put the assembled cookies in the refrigerator for 10 to 15 minutes before baking. This short chill helps the dough firm up, keeps the filling contained, and reduces spreading in the oven.
Bake for 12 to 15 minutes, or until the edges turn lightly golden and the centers look set but still soft. They should not look overly browned in the middle.
Let the cookies sit on the baking sheet for about 5 minutes after they come out of the oven. Then transfer them to a wire rack to finish cooling. This resting time helps them hold together without breaking apart.