Peanut Butter And Jelly Stuffed Cookies bring together two childhood favorite flavors in a soft, gooey, homemade dessert that’s perfect for snack time or lunchboxes.
Ever crave the nostalgia of a PB & J sandwich tucked into a cookie? These Peanut Butter And Jelly Stuffed Cookies are little pockets of joy—a buttery peanut base wrapped around a sweet jam center. They stand out from your everyday bake because each bite hides a vibrant fruit surprise: strawberry, grape, raspberry—you name it. I love whipping these up on lazy summer afternoons when berries are at their peak, often with my granddaughter perched on the counter, eager to press her thumbprint just right. According to Google Trends, interest in jam-filled cookie recipes jumps by nearly 25% every spring, so you know this treat is riding a wave of deliciousness. Plus, with easy swaps like gluten-free flour or sugar-free jelly, they adapt to diverse diets without losing that classic dessert charm.
Why You’ll Love This Recipe
• Soft, tender cookie exterior meets a gooey jelly center—every bite’s a surprise
• Uses pantry staples: peanut butter, flour, sugar, and your favorite jelly
• Kid-approved and 100% nostalgia-fueled—who can resist?
• Customizable for gluten-free or vegan diets with simple ingredient swaps
• Ready in under an hour—whip out a batch for unexpected company
• Perfect for lunchboxes, bake sales, or cozy afternoon snacks
Ingredients
• 1¼ cups all-purpose flour (or 1:1 gluten-free blend for celiac-friendly treats)
• ½ teaspoon baking soda
• ¼ teaspoon fine sea salt (balances sweetness)
• ½ cup unsalted butter, softened (Land O’Lakes recommended)
• ¾ cup creamy peanut butter (natural, no-stir style for best spreadability)
• ½ cup granulated sugar (sub with coconut sugar for a richer note)
• ½ cup packed light brown sugar (adds chewiness)
• 1 large egg, room temperature (for lift and structure)
• 1 teaspoon pure vanilla extract (enhances peanut butter flavor)
• ½ cup strawberry or grape jelly, at room temperature (seedless works best)
Tips on ingredients:
- Let butter and peanut butter sit out for 30 minutes so they cream smoothly.
- Measure flour by spooning into the cup, then leveling off—no dense dough, please.
- For a protein boost, swap 2 tablespoons of flour with oat flour.
Directions
1. Preheat and Prep
Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or a silicone mat—this prevents sticking and helps cookies brown evenly.
- Mix Dry Ingredients
In a medium bowl, whisk together flour, baking soda, and salt. Set aside so flavors meld while you cream your butters. - Cream Butter, Peanut Butter & Sugars
In a large bowl or stand mixer, beat softened butter, peanut butter, granulated sugar, and brown sugar on medium speed until light and fluffy—about 2 minutes. Scrape down sides once. - Add Egg & Vanilla
Crack in the egg and pour in vanilla. Mix until just combined; overmixing can make cookies tough. A quick swirl until uniform color—perfect! - Combine Wet & Dry
With the mixer on low, gradually add the flour mixture. Stop once no streaks remain. The dough should feel soft but not sticky. - Shape & Fill
Scoop 1½-tablespoon portions of dough (a small cookie scoop helps) and roll into balls. Press each ball into a shallow cup in your palm, creating a ¼-inch well. Spoon about ½ teaspoon of jelly into each well. - Seal & Flatten
Pinch dough edges around the jelly to fully encase it, then gently roll back into a ball. Place seam-side down on your sheet, then lightly flatten with the palm of your hand—about ¾-inch thick. - Bake to Golden Perfection
Bake 10–12 minutes, rotating sheets halfway. Look for pale golden edges and set centers. The cookies will firm up as they cool—resist overbaking. - Cool & Enjoy
Let cookies rest 5 minutes on the baking sheet, then transfer to a wire rack to cool completely. Peek in the center—you’ll find a sweet, jammy core waiting!
Servings & Timing
Makes about 24 stuffed cookies
Prep Time: 20 minutes (plus 5 minutes to chill dough, if you prefer a sturdier shape)
Bake Time: 10–12 minutes per batch
Total Time: Approximately 40 minutes from start to finish
Variations
• Swap peanut butter for almond butter and use raspberry jam for a nut-berry twist.
• Stir ¼ cup mini chocolate chips into the dough for a peanut butter-chocolate-jelly trinity.
• Make them vegan: use flax “egg” (1 tbsp ground flax + 3 tbsp water) and dairy-free butter.
• Roll cookie edges in coarse sugar before baking for a sparkling finish.
• Use apricot jam and add 1 tsp lemon zest for a bright, citrusy note.
• Press in a halved roasted peanut on top before baking for crunch and flair.
Storage & Reheating
Store cooled cookies in an airtight container at room temperature for up to 3 days. For longer life, refrigerate up to 1 week or freeze in a single layer on a baking sheet, then transfer to a freezer bag—good for 2 months. To thaw, let frozen cookies sit at room temperature for 30 minutes. Warm gently in a 300°F oven for 3–4 minutes if you crave that fresh-baked feeling.
Notes
• If your dough feels too soft, chill for 10–15 minutes—this helps maintain shape and keeps the jelly from oozing out.
• Seedless jellies work best; chunky preserves can cause uneven sealing.
• For extra flair, drizzle melted white or dark chocolate over cooled cookies.
• Testing tip: bake one cookie first to check spread—adjust fridge time or dough thickness accordingly.
FAQs
Q: Can I use crunchy peanut butter?
A: Absolutely—crunchy adds fun texture, just be sure it’s well mixed so the dough holds together.
Q: What’s the best jam for these cookies?
A: Strawberry and grape are classics, but apricot or raspberry shine too—choose a jelly with moderate sweetness.
Q: My jam leaked while baking. How can I prevent that?
A: Chill the filled dough balls for 10 minutes before baking, and fully seal the edges by pinching dough firmly.
Q: Can I make the dough ahead?
A: Yes—refrigerate dough balls up to 24 hours. Bring to room temp before baking for even spread.
Q: How do I make these gluten-free?
A: Replace the flour with a cup-for-cup gluten-free flour blend that contains xanthan gum; no extra tweaks needed.
Q: Are these cookies kid-friendly?
A: Totally—they’re fun for little hands to shape, and the gooey center always gets delighted giggles.
Conclusion
These Peanut Butter And Jelly Stuffed Cookies blend creamy peanut butter with a sweet, fruity core for a homemade snack that’s both nostalgic and novel. Whether you’re packing lunchboxes, sharing at bake sales, or treating yourself, they’re easy to make and endlessly adaptable. Why not give them a try this weekend? Leave a comment below to let me know your favorite jam swap, and don’t forget to explore my other baking adventures for more cookie inspiration!
Peanut Butter And Jelly Stuffed Cookies
Ingredients
- 1¼ cups all-purpose flour
- ½ teaspoon baking soda
- ¼ teaspoon fine sea salt
- ½ cup unsalted butter, softened
- ¾ cup creamy peanut butter
- ½ cup granulated sugar
- ½ cup packed light brown sugar
- 1 large egg, room temperature
- 1 teaspoon pure vanilla extract
- ½ cup strawberry or grape jelly, at room temperature
Instructions
- Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or a silicone mat—this prevents sticking and helps cookies brown evenly.
- In a medium bowl, whisk together flour, baking soda, and salt. Set aside so flavors meld while you cream your butters.
- In a large bowl or stand mixer, beat softened butter, peanut butter, granulated sugar, and brown sugar until light and fluffy. Scrape down sides once.
- Crack in the egg and pour in vanilla. Mix until just combined. A quick swirl until uniform color—perfect!
- With the mixer on low, gradually add the flour mixture. Stop once no streaks remain. The dough should feel soft but not sticky.
- Scoop portions of dough and roll into balls. Press each ball into a shallow cup in your palm, creating a well and spoon jelly into it.
- Pinch dough edges around the jelly to fully encase it, then gently flatten. Place on sheet, seam-side down.
- Bake 10–12 minutes, rotating sheets halfway. Look for pale golden edges and set centers. The cookies will firm up as they cool.
- Let cookies rest on the baking sheet, then transfer to a wire rack to cool completely. Enjoy the sweet, jammy core!
