Stuffed PB&J Cookies. – sweetydreamz

Stuffed PB&J Cookies take a nostalgic classic and elevate it with a soft, bakery-style peanut butter cookie wrapped around a gooey strawberry jam center. The technique focuses on controlled mixing and careful sealing to create a tender crumb with a surprise filling. The final result is rich, comforting, and irresistibly familiar with a polished finish.

Why You’ll Love This Recipe

Nostalgic Flavor Upgrade – Classic peanut butter and jelly flavors are transformed into a warm, indulgent dessert.
Soft, Bakery-Style Texture – Creamed fats and precise baking time ensure tender cookies with lightly crisp edges.
Gooey Surprise Center – The jam filling stays molten and flavorful when properly sealed.
Beginner-Friendly Baking – Straightforward steps and forgiving dough make this accessible for all skill levels.
Customizable Fillings – Easily adapt with different jam flavors or nut butters.
Great Make-Ahead Option – Dough and baked cookies both store well for later enjoyment.

Ingredients You’ll Need

Cookie Dough Base

1 cup creamy peanut butter – Provides structure, fat, and signature peanut flavor.
½ cup unsalted butter, softened – Adds richness and helps create a tender crumb.
¾ cup granulated sugar – Sweetens and promotes light crisping at the edges.
½ cup brown sugar – Adds moisture and subtle caramel notes.
1 large egg – Binds the dough and contributes to softness.
1 teaspoon vanilla extract – Enhances overall flavor and aroma.

Dry Ingredients

1½ cups all-purpose flour – Forms the structure of the cookie.
½ teaspoon baking soda – Provides lift and gentle spread.
¼ teaspoon salt – Balances sweetness and intensifies flavor.

Filling & Finish

½ cup strawberry jam – Creates the gooey, fruity center.
¼ cup peanut butter (for drizzle) – Adds visual appeal and an extra layer of flavor.

Step-by-Step Instructions

Preheat and Cream the Fats
Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper. Cream the peanut butter and softened butter together until smooth, then beat in both sugars for 2–3 minutes until light and fluffy.
Incorporate Wet Ingredients
Add the egg and vanilla extract, mixing until fully incorporated and the mixture is smooth.
Mix Dry Ingredients
In a separate bowl, whisk together the flour, baking soda, and salt, then gradually mix into the wet ingredients on low speed until just combined.
Assemble the Stuffed Cookies
Flatten 1 tablespoon of dough into a disc, place 1 teaspoon of jam in the center, top with another flattened tablespoon of dough, seal the edges tightly, and roll into a ball.
Bake Until Just Set
Place cookies 2 inches apart and bake for 10–12 minutes until edges are lightly golden while centers remain soft.
Cool and Drizzle
Cool on the baking sheet for 5 minutes, then transfer to a rack. Microwave peanut butter for 20–30 seconds and drizzle over cooled cookies before serving.

Recipe Notes & Tips

Sealing Technique – Fully enclosing the jam is essential to prevent leaks during baking.
Dough Consistency – If dough feels too soft, chill for 15–20 minutes for easier handling.
Avoid Overbaking – Slightly underbaked centers ensure a soft interior once cooled.
Drizzle Control – Use a piping bag or spoon for clean, even lines.
Jam Thickness Matters – Thicker jams reduce the risk of excessive spreading.
Cooling Time – Allow cookies to set before drizzling to prevent melting.

Nutritional Information

Prep Time: 20 minutes
Cooking Time: 12 minutes
Total Time: 32 minutes
Servings: 12 stuffed cookies
Calories: Approximately 280–320 per cookie (estimate; varies by jam and portion size)

Perfect Pairings

Cold Milk – A classic pairing that balances the richness.
Hot Coffee or Espresso – Cuts through sweetness with bitterness.
Vanilla Ice Cream – Turns the cookie into a plated dessert.
Fresh Strawberries – Reinforces the fruity notes of the jam.

Ideal Occasions

After-School Treats – Familiar flavors kids and adults love.
Bake Sales – Eye-catching and universally appealing.
Casual Gatherings – Easy to serve and transport.
Holiday Cookie Platters – Adds variety beyond traditional cut-out cookies.

Storage & Serving Tips

Room Temperature Storage – Keep in an airtight container for up to 5 days.
Freezing – Freeze baked cookies (without drizzle) for up to 3 months.
Reheating – Warm briefly to revive the gooey center.
Fresh Drizzle – Add peanut butter drizzle after thawing for best texture.

Creative Variations to Try

Jam Swap – Use raspberry, grape, or apricot preserves.
Chocolate Twist – Add mini chocolate chips to the dough.
Crunchy Peanut Butter – Introduces texture contrast.
Powdered Sugar Finish – Skip the drizzle and dust lightly instead.

Troubleshooting Common Issues

Jam Leaking Out – Ensure seams are fully sealed and dough isn’t stretched too thin.
Cookies Spreading Too Much – Chill dough before baking.
Dry Cookies – Reduce bake time slightly and avoid excess flour.
Uneven Drizzle – Warm peanut butter gently until fully smooth.

Why This Recipe Works

This recipe balances fat, sugar, and flour to produce a soft yet structured cookie capable of holding a liquid center. Creaming the fats incorporates air for tenderness, while controlled baking keeps the interior moist. The jam is insulated by dough, allowing it to heat without fully escaping, and the final peanut butter drizzle reinforces flavor continuity. At roughly 280–320 calories per cookie, it’s an indulgent treat designed for enjoyment rather than restraint.

Final Thoughts

Stuffed PB&J Cookies are a playful, comforting dessert that combines technical simplicity with nostalgic flavor. They deliver soft texture, rich peanut butter notes, and a jammy surprise in every bite. While indulgent, they can be adapted with reduced sugar or lighter fillings, making them as flexible as they are satisfying.