Is there anything more comforting than a good ol’ PB&J sandwich? Now imagine that childhood favorite reinvented as a soft, gooey, stuffed cookie with golden edges and a molten jam center. These Peanut Butter and Jelly Stuffed Cookies are rich, chewy, slightly salty, and bursting with fruity goodness in every bite. They're everything you love about PB&J—but made dessert.

Perfect for after-school snacks, weekend baking, or even as a creative holiday treat, these cookies are as fun to eat as they are to make!

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🛒 Ingredients (Makes 12–14 large cookies)

For the Peanut Butter Dough:

• All-purpose flour – 210g
• Baking soda – ½ tsp
• Salt – ¼ tsp
• Unsalted butter – 115g, softened
• Creamy peanut butter – 125g
• Brown sugar – 100g
• Granulated sugar – 50g
• Egg – 1
• Vanilla extract – 1 tsp

For the Filling:

• Your favorite fruit jam or jelly – 80g (strawberry, raspberry, or grape work best)
• Extra peanut butter – 2–3 tbsp (optional for double PB filling)

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👩‍🍳 Instructions

1. Make the Cookie Dough

• In a bowl, whisk together flour, baking soda, and salt.
• In a separate bowl, beat the butter, peanut butter, brown sugar, and granulated sugar until light and fluffy (about 2 minutes).
• Add the egg and vanilla extract, and beat until combined.
• Gradually add the dry ingredients to the wet mixture and mix until a soft dough forms.
• Chill the dough in the refrigerator for 30–45 minutes to make it easier to handle.

2. Prepare the Filling

• Line a small baking tray with parchment paper.
• Spoon small dollops (½ tsp) of jam onto the tray and freeze for at least 30 minutes until solid.
• Optional: Add a tiny spoon of peanut butter with the jam if you want it extra nutty.

3. Assemble the Cookies

• Preheat your oven to 175°C (350°F) and line a baking tray with parchment.
• Scoop about 2 tablespoon of dough, flatten it, place a frozen jam center inside, and then fold the dough over and seal it into a ball.
• Place cookies spaced out on the baking sheet.

4. Bake

• Bake for 11–13 minutes, until edges are golden and centers are still slightly soft.
• Let cool on the tray for 5 minutes, then transfer to a wire rack.

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🍪 Nutrition Info (Per Cookie – Approximate)

• Calories: 260 kcal
• Fat: 14g
• Carbohydrates: 28g
• Protein: 5g
• Sugar: 15g
• Sodium: 150mg

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💡 Tips & Tricks

• Freeze your jam: It helps prevent leaks and keeps the center gooey.
• Want crunchy texture? Add chopped peanuts or rolled oats to the dough.
• Double up on nostalgia by using grape jelly for classic PB&J vibes.
• Store in an airtight container for up to 5 days, or freeze baked cookies for a month.

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🧡 Why You'll Love These Cookies

• They’re a portable PB&J sandwich—in cookie form!
• Gooey centers that stay soft even days later.
• Easy to make ahead and freeze for future snack cravings.
• Kids and adults love them—great for lunchboxes or potlucks!

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🎉 Perfect For:

• After-school snacks
• Cookie swaps
• Bake sales
• Family movie nights
• Gifts for peanut butter lovers