A nostalgic flavour combination made into a cookie. These Stuffed Peanut Butter and Jelly cookies are a must try. Combining the classic flavours of peanut butter and jam in a chunky cookie form. These cookies are easy to make and have a sweet contrast with a luscious peanut butter and jam filling. Whether you’re a peanut butter enthusiast or a fan of nostalgic PB&J sandwiches, these Stuffed Peanut Butter and Jam Cookies are guaranteed to please.
What Makes This Recipe Great!
- Childhood Nostalgia: Evokes fond memories of classic peanut butter and jelly sandwiches in a fun twist in cookie form.
- Easy To Make – Beginner-friendly recipe that gives you bakery quality cookies every time.
- Crowd-Pleasing Treat – A guaranteed hit at parties, potlucks, or any occasion that calls for a delightful treat.
About This Recipe – In More Detail
For those “PB and J” lovers out there, you need to try these irresistible Stuffed Peanut Butter and Jam Cookies. These delightful treats feature a buttery, melt-in-your-mouth cookie dough that has a filling of smooth peanut butter and your favourite fruity jam or jelly in the centre of each cookie.
With each bite of these “PB and J” cookies, comes the perfect balance of sweet and savoury flavours that will transport you back to childhood memories of indulging in delicious peanut butter and jam sandwiches.
These chunky New York Style cookies have a soft and chewy texture, while the combination of rich peanut butter and fruity jam creates a taste combination that will leave you craving more.
Eaten warm, the PB and J filling can really be enjoyed with a subtle sweetness added to the centre of the cookie. It doesn’t pour out in a cookie sauce like these Molten Biscoff Filled Cookies, instead the sweet centre creates a contrast with the rich peanut butter taste of the whole cookie.
Whether enjoyed as a snack served up with a tall glass of cold milk, dessert, or a delicious treat for gatherings or lunch boxes, these Stuffed Peanut Butter and Jam Cookies are sure to impress both kids and adults alike. Allowing you to reminisce about your favourite childhood sandwich while enjoying a chunky, chewy cookie that rivals any made in a bakery.
- Mixing Bowl: Used for combining the ingredients and forming the cookie dough.
- Whisk or Electric Hand Mixer: For beating the butter, peanut butter, sugars, and eggs together until smooth and creamy.
- Optional: Stand Mixer with Paddle Attachment: You can also make these perfect cookies with a stand mixer if you have one.
- Measuring Scales: Essential for accurate ingredient measurements.
- Baking Sheet or Cookie Sheet: Used to place the cookie dough balls for baking.
- Baking Paper or Parchment Paper: Provides a non-stick surface and easy clean-up.
- Cooling Rack: Use a wire rack to transfer and cool the baked cookies.
- Spatula: Handy for transferring the cookie dough balls and removing the baked cookies from the sheet.
- Spoon or Cookie Scoop: Helps portion out the cookie dough evenly.
- Freezer and Storage Containers: For storing the dough before baking or keeping the baked cookies fresh.
- Smooth Creamy Peanut Butter – Creamy and nutty, smooth peanut butter adds richness to the cookies. We also add more smooth peanut butter to incorporate into the cookie dough, enhancing the peanut butter taste.
- Strawberry Jam – Sweet and fruity strawberry jam provides a delightful burst of flavour in the cookie filling.
- Unsalted Butter – Adds richness and moisture to the cookies.
- Caster Sugar – Sweetens the cookies and helps with the texture. You can use regular white caster sugar or golden caster sugar for a deeper flavour.
- Light Brown Soft Sugar – Provides a slightly caramel flavour to the cookies.
- Plain Flour (All purpose) – The main structure of the cookie dough, giving it a tender texture.
- Salt – Enhances the overall flavour and balances the sweetness.
- Bicarbonate of Soda – Helps the cookies to rise and gives them a slightly lighter texture.
- Baking Powder – Provides additional leavening, making the cookies light and fluffy.
- Chopped Peanuts, Roasted (Optional) – Roasted peanuts add a crunchy texture and extra nuttiness to the cookies. You can leave them out if preferred.
- Eggs – Binds the ingredients together and helps with the texture and structure of the cookies.
- Chocolate Chip Peanut Butter and Jam Cookies: Mix in a generous amount of chocolate chips into the cookie dough for extra richness and gooey chocolate goodness.
- Peanut Butter and Jelly Thumbprint Cookies: Instead of stuffing the cookies, create a thumbprint indentation in the centre of each cookie and fill it with a dollop of unfrozen jam. This variation allows for a more prominent jam flavour and a visually appealing cookie.
- Peanut Butter and Banana Cookies: Add a handful of dried banana chips to the cookie dough for a delicious twist. The combination of peanut butter, jam, and bananas creates a flavour reminiscent of a classic peanut butter and banana sandwich.
- Crunchy Peanut Butter Cookies: Substitute smooth peanut butter with crunchy peanut butter to add a delightful texture and extra nuttiness to the cookies.
- Different Jam or Jelly Flavours: You can use whichever sweet jelly or jam takes your fancy. From Raspberry jam to grape jelly, you can even try blueberry preserves too! Choose your favourite jelly and get creative.
Step-By-Step Guide – How To Make Stuffed Peanut Butter and Jelly Cookies
Step 1: Preparing the Peanut Butter and Jam Filling
- In a bowl, mix the 120g of the smooth peanut butter and strawberry jelly or jam together until well combined.
Step 2: Freezing the Filling and Roasting the Peanuts
- Line one flat baking tray with baking paper.
- Spoon the peanut butter and jam mixture onto the tray, dividing it into 10 portions.
- Place the tray in the freezer and allow the filling to set for 2-3 hours.
- On a separate tray spread the peanuts in a single layer and place in a heated oven to roast until browned.
Step 3: Preparing the Cookie Dough
- Cut the unsalted butter into small cubes and place it in a large bowl or stand mixer.
- Add the caster sugar and light brown soft sugar to the bowl and mix everything together until it forms a breadcrumb texture.
- Crush the roasted peanuts into small chunks and add to the bowl, mix again until combined.
- Add the smooth peanut butter to the bowl and mix once more.
- In a separate bowl, combine the baking powder, salt, and bicarbonate of soda with the plain flour and mix well.
- Slowly add the flour mixture to the butter mixture and mix until just combined. Be careful not to overmix.
Step 4: Creating the Stuffed Cookies
- In a separate bowl, whisk the eggs.
- Add the whisked eggs to the rest of the cookie dough ingredients and mix briefly until everything is combined to form a dough.
- Remove the peanut butter and jam balls from the freezer.
- Take a portion of dough, approximately 100g, and roll it into a ball.
- Flatten the balls of dough with your hand.
- Place a frozen peanut butter and jam portion in the middle of the flattened dough ball.
- Encase the peanut butter and jam portion in the dough by pressing the dough around it, ensuring it is completely covered and sealed.
- Repeat these steps for the remaining dough and filling portions.
- Place the stuffed cookie balls on a lined baking tray or in an airtight container and return them to the freezer for at least 2-3 hours or until ready to bake.
Step 5: Baking the Cookies
- Preheat the oven to 180°C (350°F).
- Line a baking tray or cookie sheet with baking paper, you may need more than one or bake them in batches.
- Place the prepared baking sheets in the oven to heat up.
- Once the oven and tray have reached the optimal temperature, take the cookie balls out of the freezer.
- Remove the tray from the oven and quickly arrange the cookie dough balls on it, leaving space between each one to allow for spreading during baking.
- Place the tray back into the oven.
- Bake the cookies for 15 minutes or until golden brown.
- Remove the cookies from the oven and press each one gently to flatten it slightly and allow them to cool enough to firm up on the baking tray.
- Transfer the cookies to a cooling rack and let them cool slightly before serving (note that the filling will be hot, so don’t serve them too soon).
- Enjoy the stuffed peanut butter and jam cookies while they’re still warm.
Definitely! Adding chocolate chips, chopped nuts, or even dried fruit to the cookie dough can be a delicious variation. Just make sure to fold them into the dough gently to distribute them evenly.
Absolutely! While the recipe calls for strawberry jam, you can use any flavour of jam or jelly that you prefer. Raspberry preserves, grape, or even mixed berry jams would work well and add different flavours to the cookies.
Yes you can. Using crunchy peanut butter will add extra texture and crunch to the cookies. Just keep in mind that the chunkier consistency may affect the spreading and texture of the cookies slightly.
Pro Tips and Guidance
- Use cold butter – In order to get the right texture, we recommend using the butter straight from the fridge. On hot days, cube the butter and place it back in the fridge while you prepare everything else.
- Measure accurately: Baking is a science, so it’s important to measure your ingredients accurately. Use measuring scales for the most precise measurements.
- Don’t omit the freezing time – It makes it much easier to encase the centre if it has been frozen first, and if you don’t freeze the cookie balls before baking, they will spread too much and be thin rather than chunky New York-style cookies.
- Create a well-sealed cookie: When encasing the peanut butter and jam filling in the dough, make sure to seal the edges well. This will prevent the filling from leaking out during baking and help maintain the shape of the cookies.
- Bake in batches: Avoid overcrowding the baking tray. Leave enough space between the cookies for them to spread while baking. Bake in batches if needed, ensuring even heat distribution and consistent results.
- Allow cookies to cool: Once the cookies are out of the oven, let them cool on the baking sheet for a few minutes before transferring them to a cooling rack. This will help them set and firm up, preventing them from breaking apart.
- Enjoy warm or cooled: These cookies are best when enjoyed warm, as the peanut butter and jam filling becomes soft and a little gooey. However, they also taste great once completely cooled too.
- Classic Pairing: Serve the cookies with a cold glass of milk for a nostalgic and satisfying combination.
- Ice Cream Sandwiches: Take your cookies to the next level by sandwiching a scoop of your favourite ice cream between two cookies for a delightful frozen treat.
- Afternoon Tea: Arrange the cookies on a platter and serve alongside a pot of hot tea or coffee for a cosy and indulgent afternoon snack.
- Dessert Dip: Crush a few cookies and sprinkle them over a bowl of creamy vanilla yogurt or whipped cream for a delightful and textured dessert.
- Party Platter: Include the cookies as part of a dessert platter or cookie assortment for parties or gatherings, offering guests a delicious homemade treat.
- Gift Ideas: Package a batch of these cookies in a decorative tin or box and give them as a thoughtful homemade gift for birthdays, holidays, or special occasions.
- Storage: Store the baked cookies in an airtight container. They will keep up to 3 days. When you are ready to enjoy them, pop them into a warm oven to heat through for a few minutes.
- Freezing: To store the stuffed peanut butter and jam cookies, it’s best to keep the uncooked cookie balls in the freezer rather than freezing the baked ones. The unfrozen cookie dough balls will keep for 3 months.
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Stuffed Peanut Butter and Jelly Cookies Recipe
- 220 g Smooth Peanut Butter
- 80 g Strawberry Jelly / Jam
- 100 g Unsalted Butter
- 130 g Golden Caster Sugar
- 130 g Light Brown Soft Sugar
- 50 g Milk Chocolate
- 100 g Peanuts
- 420 g Plain All Purpose Flour
- 0.5 tsp Salt
- 0.5 tsp Bicarbonate of Soda, Baking Soda
- 10 g Baking Powder
- 100 g Peanuts
- 2 Eggs
- Mix 120g of the smooth peanut butter and strawberry jelly or jam in a bowl until well combined.
- Line a flat baking tray with parchment paper. Spoon the peanut butter and jam mixture onto the tray, dividing it into 10 portions. Place the tray in the freezer for 2-3 hours.
- Spread peanuts in a single layer on a separate baking tray and roast in a preheated oven until browned.
- Cut unsalted butter into small cubes and place it in a large bowl or stand mixer. Add caster sugar, and light brown soft sugar. Mix until it forms a breadcrumb texture.
- Crush the roasted peanuts into small pieces and add to the bowl, mix until combined.
- Add the other 100g of peanut butter and mix once more.
- In a separate bowl, combine baking powder, salt, and bicarbonate of soda with plain flour. Slowly add the flour mixture to the butter mixture and mix until just combined. Be careful not to overmix.
- Whisk the eggs in a separate bowl and add them to the cookie dough ingredients. Mix briefly until everything forms a dough.
- Take a portion of dough (about 100g), roll it into a ball, and flatten it with your hand. Place a frozen peanut butter and jam portion in the centre of the flattened dough ball. Seal the dough around it, ensuring it's completely covered.
- Repeat the previous step for the remaining dough and filling portions. Place the stuffed cookie balls on a lined baking tray or in an airtight container and freeze for at least 2-3 hours.
- Preheat the oven to 180°C (350°F). Line a baking tray or cookie sheet with parchment paper. Place the prepared baking sheets in the oven to heat up.
- Once the oven and tray are hot, remove the cookie balls from the freezer. Arrange them on the heated baking tray, leaving space between each one to allow them to spread without touching.
- Bake the cookies for 15 minutes or until golden brown. After baking, press each cookie gently to flatten it slightly, allowing them to cool and firm up on the baking tray.
- Transfer the cookies to a cooling rack and let them cool slightly before serving. Enjoy your stuffed peanut butter and jam cookies while they're still warm.
- Use cold butter: For the right texture, use cold butter from the fridge. On hot days, chill cubed butter while prepping.
- Measure accurately: Baking is precise. Use a kitchen scale for precision.
- Don’t skip freezing: Freeze the filling to make it easier to incorporate into the cookie. Freeze cookie balls before baking for chunky cookies.
- Seal cookies well: Ensure a tight seal when enclosing the filling. This prevents leaks and keeps cookies’ shape.
- Bake in batches: Avoid overcrowding the tray. Leave space for cookies to spread. Bake in batches for consistent results.
- Cool briefly: Let cookies sit on the baking sheet for a bit after baking to set and firm up before transferring to a rack.