Peanut Butter & Jelly Stuffed Cookies

•

Bailey Steinruck

Soft, thick peanut butter cookies stuffed with a gooey grape jelly center. These taste like a classic PB&J sandwich turned into a warm, bakery-style cookie.

Prep Time: 20 minutes

Bake Time: 10-12 minutes

Makes: about 9 large cookies

Ingredients

For the Cookies

  • ½ cup (1 stick) unsalted butter, softened
  • ⅓ cup creamy peanut butter
  • ½ cup brown sugar
  • ⅓ cup granulated sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1¾ cups all-purpose flour
  • 3 tablespoons cornstarch
  • ½ teaspoon baking soda
  • ¼ teaspoon salt

For the Filling

  • Grape jelly, about ½–1 teaspoon per cookie

Instructions

  1. Prepare the jelly. Line a small plate or baking sheet with parchment paper. Drop small portions of grape jelly, about ½–1 teaspoon each, onto the parchment. Freeze for 30–60 minutes, or until firm enough to handle.
  2. Make the cookie dough. In a large bowl, cream together the softened butter, peanut butter, brown sugar, and granulated sugar until smooth and creamy.
  3. Add the egg and vanilla extract and mix until combined.
  4. In a separate bowl, whisk together the flour, cornstarch, baking soda, and salt.
  5. Gradually add the dry ingredients to the wet ingredients. Mix just until a soft dough forms. Don’t overmix.
  6. Stuff the cookies. Scoop approximately ¼ cup of dough for each cookie. Flatten the dough slightly in your hand and place one frozen portion of grape jelly in the center.
  7. Carefully bring the dough up and around the jelly. Pinch the seams completely closed so the jelly doesn’t leak out while baking.
  8. Place the stuffed cookie dough balls onto a parchment-lined baking sheet. Chill for another 20–30 minutes.
  9. Preheat the oven to 350°F.
  10. Bake for 10–12 minutes, until the edges are set but the centers still look slightly underdone.
  11. Allow the cookies to cool on the baking sheet for at least 10 minutes before moving them.

Bailey’s Tips

  • Freezing the jelly first makes these so much easier to stuff and helps keep the filling inside the cookie.
  • Make sure you completely seal the dough around the jelly. Any openings can cause the jelly to leak while baking.

Leave a Reply