Go Back

Stuffed Peanut Butter and Jelly Cookies

Thick, soft-baked peanut butter cookies filled with a molten strawberry jam center and drizzled with melted peanut butter.
Print Recipe
Prep Time 30 minutes
Cook Time 14 minutes
Total Time 1 hour 14 minutes
Servings: 12 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 480
Ingredients Equipment Method Notes

Ingredients
  

Cookie Dough
  • 1 cup unsalted butter softened
  • 1 cup creamy peanut butter standard brand like Jif
  • 1 cup brown sugar packed
  • 0.75 cup granulated sugar
  • 2 large eggs room temp
  • 1 tsp vanilla extract
  • 3 cups all-purpose flour
  • 1 tsp baking soda
  • 0.5 tsp baking powder
  • 0.5 tsp salt
Filling & Topping
  • 0.75 cup strawberry jam or raspberry preserves
  • 0.25 cup peanut butter melted, for drizzle

Equipment

  • Stand Mixer or Hand Mixer
  • Baking sheet
  • Wire rack
  • Parchment paper

Method
 

  1. Scoop 12 tablespoon-sized dollops of jam onto a parchment-lined plate and freeze for 1 hour until solid.
  2. Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
  3. Cream butter, 1 cup peanut butter, brown sugar, and granulated sugar until light and fluffy (3-4 mins).
  4. Beat in eggs one at a time, then add vanilla.
  5. Whisk flour, baking soda, baking powder, and salt. Gradually mix into wet ingredients until just combined.
  6. Flatten 3 tbsp of dough, place a frozen jam puck in center, and seal dough around it. Roll into a ball.
  7. Place balls on baking sheet and bake for 12-14 minutes until edges are golden.
  8. Cool on sheet for 10 minutes, then transfer to wire rack. Drizzle with melted peanut butter before serving.

Notes

Freezing the jam is mandatory to prevent it from leaking during assembly. Do not use natural peanut butter as the oil separation can affect the cookie texture.