Peanut Butter Jelly Stuffed Cookies

These cookies are straight-up comfort food. Soft, warm, and stuffed with gooey peanut butter and jam. It’s your favorite childhood sandwich—turned dessert.

I made them just for fun, and now they’re always on repeat. The outside is chewy peanut butter cookie, and the center? That sweet, jammy surprise hits just right.

They’re nostalgic, cozy, and totally addicting. Perfect for lunchbox vibes or late-night cravings. Each bite is like a hug.

Let’s bake something sweet and a little nostalgic. These PB&J cookies are super easy—and super worth it. Grab your spoon, let’s stuff some dough!

Why You’ll Love This Recipe

• Playful and Familiar: This recipe turns the everyday peanut butter and jelly combo into something new. But it still feels like home.
• Gooey, Rich Texture: You’re getting soft cookie dough, melty peanut butter, and sticky-sweet jam in one bite. It’s like a stuffed lava cookie, but with real comfort vibes.
• Easy to Make, Impressive to Serve: These cookies look like they came from a fancy bakery, but the method is manageable even for new bakers.
• Flexible Fillings: Any jelly works here—grape for the classic touch, raspberry for tang, or even strawberry for a lighter fruitiness. You can swap fillings and chips to make new flavor profiles.
• Make-Ahead Friendly: You can prep the dough ahead of time or even freeze the filled dough balls for later baking.

What You Need to Know Before You Start

Prep Time & Bake Time:

• Prep Time: 25 minutes
• Chill Time: 30 minutes (minimum, for shape control)
• Bake Time: 10 to 12 minutes
• Total Time: Just over an hour

Yields:
This recipe makes 18–20 cookies if you use 2-tablespoon scoops of dough. You can size them down for smaller cookies, but I recommend keeping them large for that gooey center to shine.

Skill Level:
Easy enough for beginners, but the stuffing technique gives it a polished touch. No mixer? You can use a wooden spoon and elbow grease.

Required Kitchen Tools

• 2 Mixing Bowls: One for wet ingredients, one for dry
• Hand or Stand Mixer: Not essential, but helpful for creaming the butter and sugar properly
• Rubber Spatula: For folding in chips and mixing gently
• Measuring Cups and Spoons
• Parchment Paper: To prevent sticking and promote even browning
• Cookie Scoop or Spoon: Helps with even portioning
• Small Spoon or Thumb: To create wells for the filling
• Cooling Rack: Essential for setting the cookies after baking

Ingredients for Peanut Butter Jelly Stuffed Cookies

Each ingredient in this recipe plays a specific role in delivering the right structure and taste. Here’s what you’re working with—and why it matters:

Wet Ingredients

• Unsalted Butter (1/2 cup / 113g): Softened butter gives the cookies richness and helps them spread just enough. Don’t use melted—creaming is key.
• Smooth Peanut Butter (1/2 cup / 120g): This brings the dominant peanut butter flavor. Avoid natural PB—those oils separate and mess up the dough’s texture.
• White Sugar (1/2 cup / 100g): Adds sweetness and contributes to the cookie’s crisp edges.
• Brown Sugar (1 cup / 200g): Brings moisture and softness thanks to the molasses. Helps the cookie stay chewy in the center.
• Eggs (2 large): Provide structure and fat, making the dough cohesive and rich.
• Vanilla Extract (1 tsp): Adds warm depth and enhances the nutty flavors.

Dry Ingredients

• All-Purpose Flour (2 cups / 250g): The backbone of the dough. Spoon and level it—don’t pack—to avoid dense cookies.
• Baking Soda (1 tbsp): Yes, a full tablespoon. It gives rise and helps the cookies puff slightly, which is key for the stuffed center.
• Salt (1/2 tsp): Balances all the sweetness and brings out the peanut butter’s depth.
• Peanut Butter Chips (1 cup / 170g): Optional, but highly recommended. Adds pockets of creamy sweetness and reinforces the main flavor.

Stuffing

• Smooth Peanut Butter (1/2 cup): For that creamy surprise in the center.
• Jelly or Jam (1/2 cup): Choose your favorite. If it’s too thin, chill it first so it’s easier to scoop.

Variations for Peanut Butter Jelly Stuffed Cookies

These cookies are easy to personalize. If you want to switch it up, here are a few ideas that work beautifully:

• Different Nut Butters: Almond butter or cashew butter can be used instead of peanut butter—just make sure it’s not runny or oily.
• Alternative Fillings: Try marshmallow fluff, Nutella, or even a spoonful of cream cheese mixed with powdered sugar for a cheesecake-style filling.
• Jelly Choices: Grape jelly is classic, but raspberry jam adds a tangy contrast. Apricot or fig jam can bring a more grown-up twist.
• Chocolate Swirl: Mix mini chocolate chips into the dough, or swap half the peanut butter chips for dark chocolate.
• Crunch Factor: Add chopped roasted peanuts to the dough for a crunchy bite and extra peanut flavor.

How to Make Peanut Butter Jelly Stuffed Cookies

Step-by-Step Instructions

1. Whisk Dry Ingredients

In a medium bowl, whisk together the flour, baking soda, and salt. This ensures everything is evenly distributed before mixing with the wet ingredients.

2. Cream the Butters and Sugars

In a large mixing bowl, beat together the butter and peanut butter until fully smooth and creamy—about 1 to 2 minutes on medium speed. Add the white sugar and brown sugar, and continue beating until the mixture is fluffy and light in color.

3. Add Eggs and Vanilla

Crack in the eggs, one at a time, beating well after each addition. Then mix in the vanilla extract. Scrape down the bowl with a spatula to make sure everything is fully combined.

4. Combine Wet and Dry

Gradually add the dry ingredients into the wet mixture. Mix on low speed (or by hand) until just combined. The dough should be thick but not dry. Fold in the peanut butter chips last, using a spatula or wooden spoon.

5. Chill the Dough

Cover the dough with plastic wrap and place it in the fridge for at least 30 minutes. Chilling helps prevent the cookies from spreading too much and makes them easier to fill and shape.

6. Prepare the Filling

While the dough chills, line two baking sheets with parchment paper. In two small bowls, portion out the peanut butter and jelly. If your jelly is very soft, put it in the fridge for 15–20 minutes to firm up slightly.

7. Assemble the Cookies

Scoop out 2 tablespoons of dough per cookie. Flatten each scoop in your hand to make a disc. Place 1/2 tsp of peanut butter and 1/2 tsp of jelly in the center, then fold the dough around it and pinch the edges to seal. Roll gently into a ball and place on the baking sheet.

Leave about 2 inches of space between each cookie—they’ll spread slightly.

8. Bake

Preheat the oven to 350°F (175°C). Once ready, bake the cookies for 10 to 12 minutes, or until the edges are set and lightly golden. The centers will still look a bit soft—this is perfect.

9. Cool and Set

Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a wire rack to finish cooling. The centers will firm up a bit more as they sit.

How to Serve Peanut Butter Jelly Stuffed Cookies

• Warm: These cookies are best served slightly warm when the filling is still gooey. If stored, reheat one for 10–15 seconds in the microwave.
• With Milk or Coffee: They pair perfectly with a cold glass of milk, a warm cup of tea, or a rich coffee.
• As a Dessert Plate: Stack them on a serving tray with fresh berries and mini peanut butter cups for a cozy dessert board.
• For Kids’ Parties or Lunchboxes: These cookies are fun, recognizable, and totally lunchbox-friendly (as long as peanut allergies aren’t a concern).

How to Store Peanut Butter Jelly Stuffed Cookies

These cookies hold up well, whether you’re baking ahead or stashing leftovers:

• Room Temperature: Store in an airtight container for up to 4 days. Place a slice of bread in the container to help maintain softness.
• Refrigerator: Not necessary unless your home is very warm, but you can refrigerate for up to 1 week.
• Freezer (Unbaked): Freeze assembled, unbaked cookie balls on a baking sheet until solid. Transfer to a freezer bag and store for up to 2 months. Bake from frozen at 350°F for 1–2 extra minutes.
• Freezer (Baked): Cool cookies completely, then wrap individually and store in an airtight container for up to 2 months. Thaw at room temp or warm briefly in the microwave.

Tips and Tricks for Success

• Use a cookie scoop for even portions—this helps cookies bake uniformly and makes stuffing easier.
• Chill the jelly if it’s runny. Firmer jam won’t leak through the dough during baking.
• Seal the dough well. Pinch any cracks or gaps closed before baking to keep the filling inside.
• Don’t overbake. The cookies will firm up as they cool. Slightly underbaking gives you that gooey, bakery-style middle.
• Switch up the chips. White chocolate chips, dark chocolate chunks, or toffee bits can add more dimension to the dough.

Nutrition Information (Per Cookie)

Nutrient	Amount
Calories	~245 kcal
Total Fat	13g
Saturated Fat	5g
Carbohydrates	28g
Sugar	17g
Protein	5g
Fiber	1g
Sodium	140mg

Note: These values are approximate and will vary slightly based on exact filling and portion size.

FAQs

Can I use natural peanut butter?
No. It’s too oily and will cause the cookies to spread unevenly.

Can I make these gluten-free?
Yes, use a 1:1 gluten-free flour blend with xanthan gum.

Why did my jelly leak out?
It’s likely the dough wasn’t sealed well. Make sure to fully enclose the filling.

Can I double the recipe?
Absolutely—just use two mixing bowls if needed to avoid crowding.

Conclusion

Peanut Butter Jelly Stuffed Cookies are a sweet way to relive childhood flavors in a new, cozy form. Whether you’re baking them for family, gifting to friends, or keeping a stash in the freezer for midnight cravings, they’re as satisfying as they are simple.