Peanut Butter & Jelly Stuffed Cookies
If you love peanut butter, you need to make these cookies ASAP! They are big, soft peanut butter cookies stuffed with jelly and even more peanut butter. Oh yeah, and there are peanut butter chips in the dough. A peanut butter lover’s dream!
Make the Dough
To make the peanut butter cookie dough, start by whisking together flour, baking powder, baking soda, and salt in a medium bowl. Set that aside until later.
Using a handheld or stand mixer fitted with a paddle attachment, beat softened butter on medium speed until creamy. Add granulated and brown sugars and mix until light and fluffy. Next, add an egg and vanilla extract and mix until fully combined. Then, add peanut butter (either creamy or crunchy will work) and mix until combined. It is okay if the mixture is a little lumpy.
Add the dry ingredients to the wet ingredients and mix on low speed until just combined. Finally, fold in peanut butter chips. Cover the dough and refrigerate for about 15 minutes to allow it to firm up.
Assemble the Cookies
Scoop out ~2 tablespoon portions of the chilled dough and roll them into balls. Make a large indent in the middle of each ball so you have a cup shape of dough like in the picture below.
Place 1 teaspoon each of peanut butter and jelly (choose your favorite flavor!) into the center of each indent. I recommend freezing dollops of the peanut butter and jelly ahead of time to make assembly easier.
Carefully bring together the sides of the cookie dough so you have a ball of dough with peanut butter and jelly in the middle. Place on baking sheets lined with parchment paper or silicone baking mats at least 2 inches apart. Slightly flatten the dough balls with your palm. If the dough becomes too soft during this process at any time, put it back in the refrigerator for 5-10 minutes to firm up.
Bake and Enjoy!
Bake the cookies at 350°F for 15-17 minutes until the edges of the are slightly browned. The cookies may crack slightly while baking to reveal some of the filling - this is perfectly fine. Allow the cookies to cool on the baking sheet for at least 10 minutes before transferring to a wire rack to cool completely. The cookies may crumble apart if they are still too warm when you try to move them.
Store leftover cookies in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 5 days. You can also freeze the cookies for up to 3 months.
Peanut Butter & Jelly Stuffed Cookies
Ingredients
- 1 and 1/4 cup all purpose flour
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup unsalted butter, softened to room temperature
- 1/2 cup granulated sugar
- 1/3 cup brown sugar
- 1 egg, room temperature
- 1 tsp vanilla extract
- 1 cup peanut butter (see notes)
- 1 cup peanut butter chips
- 1/4 cup peanut butter
- 1/4 cup jelly, preferred flavor
Instructions
- Optional (but highly recommended) step for easier assembly: Freeze 1 tsp dollops of peanut butter and jelly. You can do this by putting them on parchment paper or using small silicone candy molds.
- Whisk together the flour, baking powder, baking soda, and salt in a medium bowl. Set aside.
- In a large bowl using a handheld or stand mixer fitted with the paddle attachment, beat the softened butter on medium speed until creamy. Add the sugars and mix until light and fluffy.
- Add the egg and vanilla and mix until fully combined. Add the peanut butter and mix until combined. It is okay if the mixture is a little lumpy.
- Add the dry ingredients to the wet ingredients and mix on low speed until just combined.
- Fold in the peanut butter chips. Cover the dough and refrigerate for about 15 minutes.
- Meanwhile, preheat the oven to 350°F. Line two baking sheets with parchment paper or silicone baking mats.
- Scoop out ~2 tablespoon portions of the chilled dough. Roll them into balls and then make a large indent in the middle.
- Place 1 teaspoon each of peanut butter and jelly into the center of each indent. Carefully bring together the sides of the cookie dough so you have a ball of dough with peanut butter and jelly in the middle. Place on the prepared baking sheets at least 2 inches apart and slightly flatten with your palm. If the dough becomes too soft during this process at any time, put it back in the refrigerator for 5-10 minutes to firm up.
- Bake for 15-17 minutes until the edges of the cookies are slightly browned. The cookies may crack slightly while baking to reveal some of the filling - this is perfectly fine. Allow the cookies to cool on the baking sheet for at least 10 minutes before transferring to a wire rack to cool completely. The cookies may crumble apart if they are still too warm when you try to move them.
Notes
- Storage Instructions: Store cookies in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 5 days. You can also freeze the cookies for up to 3 months.
- Peanut Butter: Either creamy or crunchy peanut butter will work in these cookies. However, it is best to avoid using natural peanut butter in this recipe as it may add too much liquid.
