PBJ Stuffed Cookies
What’s great about this recipe
These PBJ Stuffed Cookies combine the classic flavors of peanut butter and jelly with the comforting goodness of homemade cookies. They are a delightful treat that brings back childhood memories and can be enjoyed by kids and adults alike. With gooey peanut butter and sweet jelly hidden inside a soft cookie, these treats are perfect for any occasion.
How to make PBJ Stuffed Cookies
Ingredients:
- 1 cup unsalted butter, softened
- 1 cup brown sugar
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup peanut butter
- 1/2 cup jelly or jam (your choice)
Directions:
- Preheat your oven to 350°F (175°C).
- In a large bowl, cream together the butter, brown sugar, and granulated sugar until smooth.
- Beat in the eggs one at a time, then stir in the vanilla.
- In another bowl, whisk together the flour, baking soda, and salt. Gradually blend the dry ingredients into the creamed mixture.
- Take a tablespoon of cookie dough, flatten it in your palm, and place a small spoonful of peanut butter and jelly in the center. Wrap the dough around the filling and roll into a ball.
- Place the balls on a baking sheet lined with parchment paper, spacing them apart.
- Bake for 10-12 minutes or until lightly golden.
- Let them cool on the pan for a few minutes before transferring to a wire rack. Enjoy your PBJ stuffed cookies!
How to serve PBJ Stuffed Cookies
These cookies are delicious served warm or at room temperature. Pair them with a glass of milk for a nostalgic treat. They also make great additions to lunchboxes or as after-school snacks. You can even sprinkle some powdered sugar on top for an extra touch!
How to store PBJ Stuffed Cookies
To keep your cookies fresh, store them in an airtight container at room temperature. They’ll stay good for about a week. If you need to keep them for longer, you can freeze them in a freezer-safe bag or container for up to three months. Just thaw them at room temperature when you’re ready to enjoy them!
Tips to make PBJ Stuffed Cookies
- Ensure your butter is well softened for easy mixing.
- Use your favorite flavor of jelly or jam to customize your cookies.
- For a crunchier texture, consider adding chopped peanuts to the cookie dough.
- Don’t overbake; remove them from the oven as soon as they start to turn golden.
Variations
Feel free to experiment with different types of nut butter, such as almond or cashew, or try using flavored jelly like raspberry or grape. You can also incorporate chocolate chips for an extra indulgence!
FAQs
1. Can I use crunchy peanut butter?
Yes, crunchy peanut butter will add a nice texture to the cookies.
2. How do I know when the cookies are done?
Look for a lightly golden color around the edges. They may look slightly underbaked in the center, but they will firm up as they cool.
3. Can I make the dough ahead of time?
Absolutely! You can prepare the dough ahead of time and refrigerate it for up to 24 hours before baking. Just let it sit at room temperature for a few minutes before shaping the cookies.
PBJ Stuffed Cookies
Ingredients
Cookie Base
- 1 cup unsalted butter, softened Ensure butter is well softened for easy mixing.
- 1 cup brown sugar
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
Filling
- 1 cup peanut butter Can use crunchy for added texture.
- ½ cup jelly or jam Use your favorite flavor.
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- In a large bowl, cream together the butter, brown sugar, and granulated sugar until smooth.
- Beat in the eggs one at a time, then stir in the vanilla.
- In another bowl, whisk together the flour, baking soda, and salt. Gradually blend the dry ingredients into the creamed mixture.
- Take a tablespoon of cookie dough, flatten it in your palm, and place a small spoonful of peanut butter and jelly in the center. Wrap the dough around the filling and roll into a ball.
- Place the balls on a baking sheet lined with parchment paper, spacing them apart.
Baking
- Bake for 10-12 minutes or until lightly golden.
- Let them cool on the pan for a few minutes before transferring to a wire rack.
