Peanut Butter And Jelly Stuffed Cookies
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.
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!
Notes
If the dough feels soft, chill for 10–15 minutes. Use seedless jelly for best results. Drizzle melted chocolate for extra flair. Test baking time with one cookie first for spread.
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