Get ready to taste your childhood—elevated. These PB&J Stuffed Cookies are the ultimate dessert mashup, combining the classic peanut butter and jelly sandwich with soft, chewy cookies. Each bite delivers a gooey, jam-filled center wrapped in buttery peanut cookie dough—pure nostalgic bliss with a grown-up twist.
I first made these as a rainy-day kitchen experiment, looking to satisfy my sweet tooth with something more exciting than plain cookies. The result? A cookie so rich, warm, and satisfying, it instantly became a family favorite. And now, it’s your turn to bring this bakery-worthy treat to life in your own kitchen.
Why You’ll Love These Cookies
- A fun twist on a classic: Like your favorite PB&J sandwich—only better.
- Soft, chewy texture: Thanks to a balanced blend of butter, sugar, and peanut butter.
- Surprise center: A hidden spoonful of jelly in every bite.
- Customizable: Use your favorite jam or nut butter variation.
- Perfect for all ages: Loved by kids and adults alike.
Ingredients (Makes 6–8 large cookies)
- 1 cup creamy peanut butter
- ½ cup unsalted butter, softened
- ½ cup granulated sugar
- ½ cup brown sugar, packed
- 1 large egg
- 1 tsp vanilla extract
- 1½ cups all-purpose flour
- ½ tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- ½ cup jelly or jam (grape, strawberry, or your favorite)
Tip: For an extra-decadent version, try mixing raspberry preserves with a pinch of sea salt for the filling.
Step-by-Step Instructions
Step 1: Preheat and Prep
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper and set aside.
Step 2: Make the Cookie Dough
In a large bowl, cream together the peanut butter, softened butter, granulated sugar, and brown sugar until light and fluffy—about 2–3 minutes using a hand or stand mixer.
Add the egg and vanilla extract, and beat again until well incorporated.
Step 3: Combine Dry Ingredients
In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
Gradually add the dry ingredients into the wet ingredients. Mix just until a smooth dough forms—don’t overmix.
Step 4: Assemble the Cookies
Scoop out about 2 tablespoons of dough per cookie and flatten into discs.
Place half of the discs on the prepared baking sheet. Spoon 1 teaspoon of jelly into the center of each.
Top each with another dough disc. Gently press the edges together and seal them, then use a fork to crimp the edges for a decorative finish.
Pro tip: Chill the filled cookies for 10–15 minutes before baking to prevent spreading.
Step 5: Bake
Bake for 12–15 minutes, or until the edges are golden and the centers look just set. Let them cool on the baking sheet for 5 minutes before transferring to a wire rack.
Variations and Tips
- Use crunchy peanut butter for added texture.
- Swap the jelly for chocolate spread, Nutella, or a berry compote.
- Make it gluten-free with a 1:1 all-purpose GF flour substitute.
- Double the batch—these freeze beautifully and are great for gifting.
Storage & Freezing
- Store cookies in an airtight container at room temperature for up to 5 days.
- Freeze baked cookies for up to 3 months. Reheat in the microwave for 10 seconds for that just-baked feel.
Want to bake them fresh? Assemble the stuffed cookies and freeze unbaked on a tray. Transfer to a bag and bake straight from frozen—just add 2–3 minutes to the bake time.
Serving Suggestions
These cookies are incredible on their own, but even better when:
- Paired with a cold glass of milk.
- Served warm with a scoop of vanilla ice cream.
- Dipped halfway in chocolate and sprinkled with crushed peanuts.
- Tucked into lunchboxes as a sweet surprise.
Final Thoughts
PB&J Stuffed Cookies bring all the comfort of a classic peanut butter and jelly sandwich with the indulgence of a bakery-style dessert. They’re soft, sweet, and just the right amount of nostalgic—perfect for parties, bake sales, or a cozy night in.
Whether you’re baking with the kids or just craving a little comfort food, these cookies are sure to become a new favorite. Give them a try and watch them disappear!
PB&J Stuffed Cookies
Ingredients
- 1 cup creamy peanut butter
- ½ cup unsalted butter softened
- ½ cup granulated sugar
- ½ cup brown sugar packed
- 1 large egg
- 1 tsp vanilla extract
- 1½ cups all-purpose flour
- ½ tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- ½ cup jelly or jam grape, strawberry, or your favorite
Instructions
Step 1: Preheat and Prep
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper and set aside.
Step 2: Make the Cookie Dough
- In a large bowl, cream together the peanut butter, softened butter, granulated sugar, and brown sugar until light and fluffy—about 2–3 minutes using a hand or stand mixer.
- Add the egg and vanilla extract, and beat again until well incorporated.
Step 3: Combine Dry Ingredients
- In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
- Gradually add the dry ingredients into the wet ingredients. Mix just until a smooth dough forms—don’t overmix.
Step 4: Assemble the Cookies
- Scoop out about 2 tablespoons of dough per cookie and flatten into discs.
- Place half of the discs on the prepared baking sheet. Spoon 1 teaspoon of jelly into the center of each.
- Top each with another dough disc. Gently press the edges together and seal them, then use a fork to crimp the edges for a decorative finish.
Pro tip: Chill the filled cookies for 10–15 minutes before baking to prevent spreading.
Step 5: Bake
- Bake for 12–15 minutes, or until the edges are golden and the centers look just set. Let them cool on the baking sheet for 5 minutes before transferring to a wire rack.
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