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These Peanut Butter And Jelly Stuffed Cookies wrap that nostalgic sandwich taste into a chewy, golden-baked treat—perfect for snack time, dessert, or an after-school pick-me-up.
Who doesn’t love the classic combo of peanut butter and jelly? We’re taking those childhood flavors and tucking a sweet surprise right in the center of a rich peanut butter cookie dough. With minimal ingredients—most likely already in your pantry—this homemade dessert brings joy to both kids and grown-ups. I first dreamed up this recipe one chilly autumn afternoon when my granddaughter begged for something warm and comforting after soccer practice. These stuffed cookies are a little thicker than your average drop cookie, so they end up soft in the middle, a bit crisp on the edges, and, thanks to that jam heart, utterly irresistible. Plus, by using whole-grain flour and simple swaps (more on that below), you can keep them feeling a touch wholesome without sacrificing any sweetness.
Why You’ll Love This Recipe
- Peanut Butter And Jelly Stuffed Cookies capture two iconic flavors in a single bite.
- Surprise jam center delights everyone—no plain old thumbprint here!
- Ready in under an hour—ideal for last-minute baking.
- Uses pantry staples: peanut butter, jelly, sugar, flour.
- Customizable with your favorite nut butter or fruit spread.
- Perfect for lunchboxes, bake sales, or cozy weekend treats.
- Make-ahead dough that freezes beautifully.
- No fancy tools required—just a cookie scoop and baking sheet.
Ingredients
• 1 cup creamy peanut butter (I love Jif or Skippy; natural brands like Smucker’s Natural work too)
• ½ cup unsalted butter, softened (Land O’Lakes is my go-to)
• ¾ cup granulated sugar
• ¾ cup light brown sugar, packed
• 1 large egg (room temperature helps everything blend smoothly)
• 1 teaspoon pure vanilla extract
• 1½ cups all-purpose flour (King Arthur for a reliable rise; swap up to ½ cup for whole-wheat pastry flour for extra fiber)
• 1 teaspoon baking soda
• ¼ teaspoon salt
• ½ cup your favorite jelly or jam (strawberry, grape, raspberry—try Smucker’s or homemade Strawberry Jam)
Tip: Let the butter sit at room temp 30 minutes before mixing. It makes creaming a breeze.
Directions
- Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper or a Silpat mat.
- In a large bowl, cream butter and both sugars until light and fluffy—about 2 minutes with an electric mixer. You’ll see pale, pillowy peaks form.
- Add the peanut butter, egg, and vanilla extract. Beat on medium speed until combined. Scrape down the sides; you don’t want any pockets of sugar hiding.
- Whisk together flour, baking soda, and salt in a separate bowl. Slowly add to the wet mix, stirring until just combined—don’t overmix or the cookies get tough.
- Scoop dough into 1½-tablespoon mounds. Press each mound into a flat disk in your palm. Drop about 1 teaspoon of jam into the center.
- Fold edges up and around the jam, rolling gently into a ball so the filling is sealed. Place seam-side down on your prepared sheet, spacing cookies about 2 inches apart.
- Gently flatten each ball with the palm of your hand or a fork crisscross. That classic peanut butter cookie look adds extra charm.
- Bake for 10–12 minutes, until edges are set and tops have tiny cracks. The centers will still look soft—that’s perfect.
- Let cool on the sheet for 5 minutes, then transfer to a wire rack to finish cooling. The jam sets as they cool, giving you a gooey core inside.
Servings & Timing
Makes 18–20 Peanut Butter And Jelly Stuffed Cookies
Prep Time: 20 minutes
Bake Time: 10–12 minutes per batch
Cooling Time: 10 minutes
Total Time: about 45 minutes
Variations
• Swap crunchy peanut butter for a nutty texture and contrast to the jelly.
• Use almond or cashew butter for a slightly fruity, gourmet twist.
• Fill with lemon curd or chocolate hazelnut spread instead of jelly.
• Stir ½ cup mini chocolate chips into the dough for extra sweetness.
• Make gluten-free: use 1:1 all-purpose GF flour blend.
• Add ½ teaspoon cinnamon or cardamom to the dough for warm spice notes.
Storage & Reheating
Store cooled cookies in an airtight container at room temperature for up to 4 days. For longer life, freeze baked (or raw dough balls) in a zip-top bag for up to 3 months. Thaw frozen cookies at room temp for about 20 minutes before serving. If you like them warm, pop a couple on a microwave-safe plate for 8–10 seconds—or in a 300°F oven for 3–4 minutes to re-soften that gooey jam center.
Notes
• I learned that sealing the dough well prevents jam leaks—press edges firmly and pinch any thin spots.
• If your dough seems too sticky, chill it 15 minutes before scooping.
• For ultra-soft cookies, underbake by a minute—residual heat finishes the job.
• Brown sugar lends moisture; don’t swap it all for white sugar unless you want a crisper cookie.
• Feel free to stir in 1 tablespoon of flaxseed meal for a fiber boost.
FAQs
Q: Can I use natural peanut butter?
A: Absolutely—just stir it well before measuring so the oils are mixed in.
Q: My jam oozes out—how do I fix that?
A: Chill the dough balls for 10 minutes before baking or use a thicker jam like seedless blackberry.
Q: Are these dairy-free?
A: Swap the butter for vegan margarine and use dairy-free chocolate chips; the cookies stay just as tender.
Q: Why did my cookies flatten too much?
A: Check your peanut butter—oily, runny styles can cause spreading. Try a thicker brand or chill the dough.
Q: Can I halve the recipe?
A: Sure—just adjust all quantities by 50% and keep an eye on bake time; smaller batches may bake faster.
Q: How do I get crisp edges and soft centers?
A: Bake until edges are golden but centers still look a bit underdone, then let them rest on the sheet.
Q: Will high-altitude affect this recipe?
A: At 5,000 feet+, reduce baking soda by ¼ teaspoon and add 1–2 tablespoons extra flour to prevent over-rising.
Q: Can I make these ahead for a party?
A: Yes—freeze the shaped dough balls; bake straight from the freezer, adding 2 minutes to the bake time.
Conclusion
Peanut Butter And Jelly Stuffed Cookies blend the best of sweet nostalgia and fresh-baked goodness in under an hour. Whether you’re packing lunchboxes, hosting a casual get-together, or just craving a sweet, homemade snack, these cookies hit the spot every time. Give them a try, leave a comment below with your favorite jam swap, and don’t forget to explore more fun baking ideas on the blog!
Peanut Butter And Jelly Stuffed Cookies
Ingredients
- 1 cup creamy peanut butter I love Jif or Skippy; natural brands like Smucker’s Natural work too
- ½ cup unsalted butter, softened Land O’Lakes is my go-to
- ¾ cup granulated sugar
- ¾ cup light brown sugar, packed
- 1 large egg (room temperature helps everything blend smoothly)
- 1 teaspoon pure vanilla extract
- 1½ cups all-purpose flour King Arthur for a reliable rise; swap up to ½ cup for whole-wheat pastry flour for extra fiber
- 1 teaspoon baking soda
- ¼ teaspoon salt
- ½ cup your favorite jelly or jam strawberry, grape, raspberry—try Smucker’s or homemade Strawberry Jam Recipe
Instructions
- Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper or a Silpat mat.
- In a large bowl, cream butter and both sugars until light and fluffy—about 2 minutes with an electric mixer. You’ll see pale, pillowy peaks form.
- Add the peanut butter, egg, and vanilla extract. Beat on medium speed until combined. Scrape down the sides; you don’t want any pockets of sugar hiding.
- Whisk together flour, baking soda, and salt in a separate bowl. Slowly add to the wet mix, stirring until just combined—don’t overmix or the cookies get tough.
- Scoop dough into 1½-tablespoon mounds. Press each mound into a flat disk in your palm. Drop about 1 teaspoon of jam into the center. Fold edges up and around the jam, rolling gently into a ball so the filling is sealed.
- Bake for 10–12 minutes, until edges are set and tops have tiny cracks. The centers will still look soft—that’s perfect.
- Let cool on the sheet for 5 minutes, then transfer to a wire rack to finish cooling. The jam sets as they cool, giving you a gooey core inside.
