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–+ servings
Peanut Butter and Jelly Stuffed Cookies

Soft Peanut Butter and Jelly Stuffed Cookies for Nostalgic Joy

Indulge in these Peanut Butter and Jelly Stuffed Cookies that evoke childhood nostalgia and are quick to make.
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Prep Time 15 minutes
Cook Time 15 minutes
Chilling Time 15 minutes
Total Time 45 minutes
Servings: 12 cookies
Course: Desserts
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cookie Dough
  • 1 cup creamy peanut butter can substitute with crunchy
  • ½ cup butter softened; can use unsalted
  • ½ cup granulated sugar coconut sugar can be used
  • ½ cup brown sugar light or dark based on preference
  • 1 large egg can substitute with flax or chia egg
  • 1 teaspoon vanilla extract can use vanilla bean paste
  • 1 ½ cups all-purpose flour gluten-free alternatives available
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda ensure freshness
  • ¼ teaspoon salt can sprinkle flaky sea salt on top
For the Filling
  • 1 teaspoon jelly or jam flavors like grape or raspberry can be used

Equipment

  • electric mixer
  • mixing bowl
  • Baking Sheet
  • Parchment paper
  • Cookie Scoop

Method
 

Step-by-Step Instructions for Peanut Butter and Jelly Stuffed Cookies
  1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
  2. In a large mixing bowl, combine 1 cup of creamy peanut butter and ½ cup of softened butter, and cream together with ½ cup of granulated sugar and ½ cup of brown sugar until light and fluffy.
  3. Incorporate 1 large egg and 1 teaspoon of vanilla extract into the peanut butter mixture and beat until fully combined.
  4. In a separate bowl, whisk together 1 ½ cups of all-purpose flour, 1 teaspoon of baking powder, ½ teaspoon of baking soda, and ¼ teaspoon of salt.
  5. Gradually add the dry mixture to the wet ingredients and mix until just combined.
  6. Using a cookie scoop, take about 2 tablespoons of dough and flatten it into a disk; place about 1 teaspoon of jelly in the center of half of the disks.
  7. Top each filled disk with another flattened dough disk and press the edges to seal.
  8. Chill the assembled cookies in the refrigerator for 10-15 minutes.
  9. Bake the cookies in the preheated oven for 12-15 minutes until edges are lightly golden.
  10. Allow the cookies to cool on the baking sheet for about 5 minutes before transferring to a wire rack.

Nutrition

Serving: 1cookieCalories: 200kcalCarbohydrates: 24gProtein: 3gFat: 10gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 15mgSodium: 150mgPotassium: 100mgFiber: 1gSugar: 10gVitamin A: 150IUCalcium: 20mgIron: 1mg

Notes

Use high-quality peanut butter and jelly for the best flavor experience. Cream the butters thoroughly for lighter cookies.

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