Remember those glorious days of childhood, unwrapping a classic peanut butter and jelly sandwich? The creamy, nutty goodness mingling with sweet, fruity jam? Well, prepare for a serious glow-up because we’re taking that beloved flavor combo and baking it into something truly extraordinary: Peanut Butter Jelly Stuffed Cookies! Imagine a soft, chewy peanut butter cookie encasing a luscious pocket of strawberry jam. It’s a delightful surprise in every bite, a symphony of textures and tastes that will transport you straight back to simpler times, but with an elevated, irresistible twist. Get ready to bake some magic!
Why You’ll Love These Peanut Butter Jelly Stuffed Cookies
- Nostalgia in a Bite: These cookies capture the quintessential flavors of a classic PB&J sandwich, bringing a wave of comforting nostalgia with every delicious chew. It’s the ultimate grown-up (or kid-approved!) treat!
- Irresistibly Stuffed Surprise: Who doesn’t love a hidden filling? The gooey jam center is a delightful surprise, adding an extra layer of flavor and texture that elevates these beyond your average cookie.
- Simple & Straightforward: Don’t let the “stuffed” part intimidate you! This recipe for Peanut Butter Jelly Stuffed Cookies uses a clever log-slicing method that makes assembly surprisingly easy, even for novice bakers.
- Perfect for Any Occasion: Whether it’s a lunchbox treat, an after-school snack, a party dessert, or just a cozy evening indulgence, these unique cookies are always a hit and bring smiles all around.
Ingredients for Your Peanut Butter Jelly Stuffed Cookies
Gather your pantry staples and let’s get ready to create some deliciousness!
- 🌾 1 ½ cups all-purpose flour
- 🍚 1 ½ cups granulated sugar
- 🥄 ½ teaspoon baking soda
- 🧂 ¼ teaspoon salt
- 🧈 ½ cup shortening
- 🥜 ½ cup creamy peanut butter
- 🍯 ¼ cup light corn syrup
- 🥛 1 Tablespoon milk
- 🍓 ¼ cup strawberry jam (or your favorite fruit jam)
Detailed Directions: How to Make Peanut Butter Jelly Stuffed Cookies
Follow these simple steps to bake your way to heavenly Peanut Butter Jelly Stuffed Cookies!
- Get Ready: Preheat your oven to a cozy 350°F (175°C). Line a baking sheet with parchment paper. This little trick makes cleanup a breeze and ensures your cookies don’t stick.
- Mix Dry Goodness: In a large mixing bowl, combine your all-purpose flour, granulated sugar, baking soda, and salt. Give them a quick whisk or stir to ensure everything is evenly distributed – no one wants a salty bite!
- Add the Creamy Fats: Now for the good stuff! Add the shortening and creamy peanut butter to your dry ingredients. Using an electric mixer (or some good old-fashioned arm power with a sturdy spoon), blend until the mixture becomes coarse and crumbly. Think wet sand – that’s the texture you’re aiming for.
- Sweeten and Soften: Pour in the light corn syrup and that splash of milk. Continue mixing until a smooth, beautiful, and well-combined dough forms. It should be soft but pliable.
- Shape & Chill: This step is key for perfect Peanut Butter Jelly Stuffed Cookies! Gently shape your dough into a log, about 2 inches in diameter. Wrap it tightly in plastic wrap or waxed paper. Pop it into the refrigerator for at least 3 hours to firm up. If you’re in a hurry, the freezer for 1 hour works wonders too! Chilling makes slicing incredibly easy and prevents spreading.
- Slice & Fill: Once thoroughly chilled (and patient you!), unwrap the dough log and slice it into neat ¼-inch thick rounds. Arrange half of these cookie slices about 3 inches apart on your prepared baking sheet. Now for the star of the show: spoon a generous teaspoon of your delicious strawberry jam onto the center of each cookie slice.
- Seal the Deal: Take the remaining cookie slices and carefully place one on top of each jam-filled cookie. Gently press the edges together with a fork. This not only seals in that yummy jam but also creates a beautiful, classic crimped edge.
- Bake to Perfection: Slide your baking sheet into the preheated oven. Bake for 12 to 14 minutes, or until the edges are lightly golden brown. Resist the urge to overbake – these cookies are best when they’re just set.
- Cool Down: Let the cookies cool on the baking sheet for a couple of minutes before carefully transferring them to a wire rack. Allow them to cool completely before devouring. Enjoy your wholesome, homemade Peanut Butter Jelly Stuffed Cookies!
Creative Ways to Present and Serve Your Peanut Butter Jelly Stuffed Cookies
These Peanut Butter Jelly Stuffed Cookies are already showstoppers, but here are some fun ideas to make them even more special:
- Classic Milk & Cookie Pairing: Nothing beats a cold glass of milk with a warm, freshly baked cookie. It’s a timeless combination that truly highlights the flavors.
- Ice Cream Sandwich Upgrade: Let them cool completely, then slice a cookie in half horizontally and fill with a scoop of vanilla or peanut butter ice cream. Pure bliss!
- Drizzle with Chocolate: A simple drizzle of melted dark or white chocolate over the cooled cookies adds an elegant touch and another layer of deliciousness.
- Dust with Powdered Sugar: A light dusting of powdered sugar makes them look bakery-worthy and adds a touch of sweetness.
- Gift Them: Stack a few cookies in a pretty box or cellophane bag tied with a ribbon. They make thoughtful homemade gifts for friends, teachers, or neighbors.
- Dessert Platter Star: Arrange them on a dessert platter alongside other treats for a party or gathering. Their unique appeal is sure to grab attention!
How to Store Your Peanut Butter Jelly Stuffed Cookies and How Long They Last
To keep your amazing Peanut Butter Jelly Stuffed Cookies fresh and delicious:
- Room Temperature: Store cooled cookies in an airtight container at room temperature for up to 3-4 days. Placing a piece of bread in the container can help keep them soft.
- Refrigerator: If you prefer, or if your kitchen is particularly warm, you can store them in an airtight container in the refrigerator for up to a week. Let them come to room temperature before serving for the best texture.
- Freezing Dough: The unbaked dough log can be wrapped tightly and frozen for up to 2-3 months. Thaw in the refrigerator overnight before slicing and baking.
- Freezing Baked Cookies: Fully cooled baked cookies can also be frozen! Place them in a single layer on a baking sheet until firm, then transfer to a freezer-safe bag or container, separating layers with parchment paper. Thaw at room temperature for a few hours before enjoying. They’ll last for up to 1 month in the freezer.
FAQs About Peanut Butter Jelly Stuffed Cookies
- Can I use crunchy peanut butter instead of creamy?
While creamy peanut butter is recommended for a smoother dough and filling consistency, you *can* use crunchy if you don’t mind a slightly different texture in the cookie itself. The jam will still provide the soft center!
- What kind of jam is best for these cookies?
Strawberry jam is classic, but feel free to get creative! Grape, raspberry, apricot, or even a mixed berry jam would be absolutely delicious in these Peanut Butter Jelly Stuffed Cookies.
- Why do I need to chill the dough for so long?
Chilling is crucial! It helps the fats solidify, preventing the cookies from spreading too much during baking and ensuring they hold their shape. It also makes the dough much easier to slice and handle.
- Can I make these without an electric mixer?
Yes, you can! A sturdy wooden spoon and some elbow grease will work just fine, especially when incorporating the fats into the dry ingredients and then forming the smooth dough.
- My cookies spread too much – what happened?
This is usually due to insufficient chilling of the dough. Ensure it’s thoroughly firm before slicing. Also, make sure your oven temperature is accurate; a too-low oven can cause spreading.
- Can I make the dough ahead of time?
Absolutely! This recipe is perfect for make-ahead. You can prepare the dough log and keep it wrapped in the refrigerator for up to 2-3 days, or freeze it for longer (as mentioned in the storage section).
- Are there any substitutions for light corn syrup?
Light corn syrup helps with the texture and chewiness. While you can sometimes substitute with honey or maple syrup, it might slightly alter the flavor and texture of these specific Peanut Butter Jelly Stuffed Cookies. For best results, stick to corn syrup if possible.
- How do I ensure the jam doesn’t leak out?
The key is a good seal! Make sure to press the edges of the top and bottom cookie slices together firmly with a fork all the way around the perimeter. Don’t overfill with jam, either – a teaspoon is usually perfect.
- Can I reduce the sugar?
Reducing sugar in baking can sometimes affect the texture and spread of cookies. You could try a slight reduction (e.g., ¼ cup less), but for the intended taste and texture of these Peanut Butter Jelly Stuffed Cookies, the given amount is recommended.
- How many cookies does this recipe make?
This recipe yields 12 delicious Peanut Butter Jelly Stuffed Cookies, perfect for sharing… or not!
Peanut Butter Jelly Stuffed Cookies 🍪
Equipment
- Baking Sheet
- Parchment Paper
- Electric Mixer
Ingredients
Cookie Dough
- 1.5 cups all-purpose flour
- 1.5 cups granulated sugar
- 0.5 teaspoon baking soda
- 0.25 teaspoon salt
- 0.5 cup shortening
- 0.5 cup creamy peanut butter
- 0.25 cup light corn syrup
- 1 Tablespoon milk
Filling
- 0.25 cup strawberry jam (or your favorite fruit jam)
Instructions
- Get Ready: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper for effortless cleanup.
- Mix Dry Goodness: In a large mixing bowl, combine the flour, sugar, baking soda, and salt. Give them a quick stir to ensure everything is evenly distributed.
- Add the Creamy Fats: Now, add the shortening and creamy peanut butter to your dry ingredients. Using an electric mixer (or a sturdy spoon), blend until the mixture becomes coarse and crumbly, resembling wet sand.
- Sweeten and Soften: Pour in the light corn syrup and milk. Continue mixing until a smooth, well-combined dough forms.
- Shape & Chill: Gently shape the cookie dough into a log, about 2 inches in diameter. Wrap it tightly in plastic wrap or waxed paper. Pop it into the refrigerator for at least 3 hours (or the freezer for 1 hour) to firm up – this makes slicing a breeze!
- Slice & Fill: Once thoroughly chilled, unwrap the dough log and slice it into ¼-inch thick rounds. Arrange half of these cookie slices about 3 inches apart on your prepared baking sheet. Spoon a teaspoon of your delicious strawberry jam onto the center of each cookie slice.
- Seal the Deal: Take the remaining cookie slices and carefully place one on top of each jam-filled cookie. Gently press the edges together with a fork to seal in that yummy jam.
- Bake to Perfection: Bake for 12 to 14 minutes, or until the edges are lightly golden brown.
- Cool Down: Let the cookies cool on the baking sheet for 2 minutes before carefully transferring them to a wire rack to cool completely. Enjoy your wholesome, homemade stuffed cookies!
Notes
Calories: 324 kcal
Total Carbs: 47 g
Net Carbs: 46 g
Fats: 14 g
Protein: 4 g