There is something so nostalgic about the smell of peanut butter on a crisp fall afternoon. It reminds me of packing school lunches and cozy kitchen moments. These PB&J Stuffed Cookies take those classic flavors and turn them into a warm, gooey dessert.
You are going to love how the sweet fruit preserves hide inside the salty dough. It is like a surprise in every single bite. Your family will definitely ask for seconds of these soft and chewy treats.
Why You’ll Love This Recipe
This recipe is a total winner for busy families. It uses simple pantry staples you likely already have on hand. It is the perfect way to make back-to-school season feel a little more special.
The texture is exactly what a cookie should be. The edges are lightly golden and crisp. The center stays tender and jammy thanks to the fruit preserves. It is a handheld version of your favorite childhood sandwich.
Simple Cooking Steps
Making these cookies is much easier than it looks. The secret is all in the preparation of the jelly. By freezing small dollops first, you make the stuffing process completely mess-free and simple.
Even if you are a beginner baker, you can master this. You just wrap the dough around the frozen fruit center. It feels like a fun kitchen craft project for you and the kids.
Ingredients You’ll Need
Most of these items are probably waiting in your pantry right now. Fresh, creamy peanut butter works best for this dough.
- 1/2 cup creamy peanut butter
- 1/4 cup fruit preserves (grape or strawberry)
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/2 cup packed light brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Step-by-Step Directions
- Place 12 half-teaspoon portions of preserves onto a parchment-lined tray and freeze for 30 minutes until firm.
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large bowl, cream together the softened butter, peanut butter, granulated sugar, and brown sugar until light and fluffy.
- Mix in the egg and vanilla extract until well combined.
- Whisk together the flour, baking soda, and salt in a separate bowl, then gradually incorporate into the wet ingredients.
- Divide the dough into 12 equal portions (about 1.5 tablespoons each).
- Flatten each dough portion, place a frozen preserves dollop in the center, and fold the dough to seal it completely inside.
- Arrange the dough balls 2 inches apart on the prepared baking sheet.
- Bake for 10 to 12 minutes or until the edges are lightly golden.
- Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack.
Best Ways to Enjoy It
These cookies are best served slightly warm. The jam center stays soft and delicious when they are fresh. Pour a tall glass of cold milk for the ultimate pairing.
They are also wonderful for school lunchboxes. Pack them in a small container to keep them from crushing. Your kids will love finding this sweet surprise at noon.
How to Store Leftovers
Keep your cookies in an airtight container at room temperature. They will stay fresh and soft for up to three days. If you want them warm again, use the microwave.
You can also freeze the baked cookies for later. Just wrap them tightly in plastic wrap or a freezer bag. They make a great make-ahead snack for busy weeks.
Tips for Best Results
- Do not skip freezing the preserves or they will leak out.
- Use a cookie scoop to ensure all 12 portions are the same size.
- Make sure you seal the dough completely around the jelly.
- Avoid using natural oily peanut butter as the dough may get greasy.
- Add a pinch of sea salt on top for a gourmet touch.
- Try strawberry jam for a brighter, summer-inspired flavor profile.
- Let the cookies cool slightly so the center sets before eating.
Easy Flavor Ideas
- Swap grape jelly for raspberry preserves for a tart twist.
- Use crunchy peanut butter if you prefer extra texture in the dough.
- Roll the dough balls in extra sugar before baking for a crunch.
- Substitute almond butter if you have a peanut allergy in the house.
Common Questions
Can I use any kind of jam?
Yes, any fruit preserve or jam works beautifully. Just make sure it is thick enough to scoop and freeze. Seedless varieties are often easier for kids to enjoy.
Why did my cookies flatten too much?
This usually happens if your butter was too melted or the dough was warm. Try chilling the dough for 15 minutes before stuffing. This helps the cookies keep their thick and chewy shape.
Can I make these ahead of time?
Absolutely, you can prep the dough and freeze the jelly dollops overnight. This makes the assembly fast and easy the next day. It is a great trick for holiday baking.
I hope these cookies bring a little bit of joy to your kitchen this week. They are the ultimate comfort food for kids and grown-ups alike. Happy baking!
— Lidia
PB&J Stuffed Cookies
Ingredients
- 1/2 cup creamy peanut butter
- 1/4 cup fruit preserves (grape or strawberry)
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/2 cup packed light brown sugar
- 1 large eg g
- 1 teaspoon vanilla extract
- 1 1/2 cups all -purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon sal t
Instructions
- Place 12 half-teaspoon portions of preserves onto a parchment-lined tray and freeze for 30 minutes until firm.
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large bowl, cream together the softened butter, peanut butter, granulated sugar, and brown sugar until light and fluffy.
- Mix in the egg and vanilla extract until well combined.
- Whisk together the flour, baking soda, and salt in a separate bowl, then gradually incorporate into the wet ingredients.
- Divide the dough into 12 equal portions (about 1.5 tablespoons each).
- Flatten each dough portion, place a frozen preserves dollop in the center, and fold the dough to seal it completely inside.
- Arrange the dough balls 2 inches apart on the prepared baking sheet.
- Bake for 10 to 12 minutes or until the edges are lightly golden.
- Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack.
