Peanut Butter and Jelly Stuffed Cookies

Soft, bakery-style peanut butter and jelly stuffed cookies with a gooey center, crisp edges, and nostalgia in every bite.

Course Dessert

Cuisine American

Prep Time 20

Cook Time 12

Chilling time 15

Total Time 47

Servings

Calories 394kcal

Equipment

Rubber spatula
2 mixing bowls
1 stand mixer or hand mixer
2 baking sheets
parchment paper

Ingredients

1/4 cup creamy peanut butter you may need a little extra!
1/4 cup strawberry jam
2 ½ cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup unsalted butter softened
¾ cup white granulated sugar
¾ cup light brown sugar
1 teaspoon real vanilla extract
2 large eggs room temperature

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Instructions

Line a baking sheet with parchment paper. Scoop twelve 1/2 tbsp dollops of peanut butter onto the prepared baking sheet. Add 1/2 tbsp dollops of jam on top of each peanut butter dollop. Freeze for 15-20 minutes.
Preheat oven to 375° F (190° C).
Combine flour, baking soda, and salt in a small bowl, and set aside. Beat softened butter, granulated sugar, brown sugar, and vanilla extract in a stand mixer fitted with the paddle attachment or in mixing bowl with a hand mixer until creamy. Add eggs, beating well after each addition. Gradually add in flour mixture and mix until combined.
Place cookie dough in the refrigerator for 10-15 minutes.
Take a large scoop of cookie dough and form it around each frozen dollop of PB&J with your hands. Use more dough on top of the PB&J than below. Completely enclose the frozen PB&J in the cookie dough. Place on a greased cookie sheet. Bake for 12-13 minutes or until golden brown.
Cool on cookie sheet for 2 minutes; place on baking racks to cool completely. Store in an airtight container for 1 week or 8 weeks in the freezer. Enjoy!

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Notes

Use real butter, not margarine, in this recipe for the best results.
Make sure you place your dough in the refrigerator for 10-15 minutes before baking.
These large cookies tend to expand a lot, so make sure you give them plenty of room on your cookie sheet! I made these in two batches (6 per cookie sheet).
Definitely wrap the entire PB&J dollop even if you think it will meltdown to cover them.
Depending on the size of your cookie, this recipe makes 10-12 cookies.

Nutritional information is approximate and was calculated using a recipe nutrition label generator and will vary based on cooking methods and brands of ingredients used.

Nutrition