Peanut & Jelly Butter Stuffed Cookies

For those of us who have a serious love affair with peanut butter, there’s nothing quite like a warm peanut butter cookie fresh from the oven, unless maybe you’ve got a hankering for a peanut butter and jelly sandwich. But, something magical happens you get the chance to combine the two. The filling is wonderfully gooey and filled with rich peanut butter and jelly while the outside is slightly crispy. And, it’s even not that hard to create these very special cookies at home.

Peanut & Jelly Butter Stuffed Cookies

Thanks to the way these cookies are made the inside remains perfectly soft while the cookie bakes up with the slight crunch that we’ve come to expect from peanut butter cookies.

Peanut & Jelly Butter Stuffed Cookies

The trick to getting these cookies just right is to make 10 even tablespoons of peanut butter, rounded into balls, and then freeze them on a baking sheet for 30 minutes before you start mixing up the dough.

Peanut & Jelly Butter Stuffed Cookies

Once the dough comes together, pat out 10 flat discs of dough. Then take the peanut butter balls out of the freezer and place them, along with a dollop of jelly, onto the dough. Then fold over the dough to make sure that the filling is prevented from leaking on all sides. Then these cookies bake 7 minutes on one side before you need to turn them and bake for about 7-10 minutes more. This ensures that the filling is warmed evenly and that the cookies bake up nicely.

Peanut & Jelly Butter Stuffed Cookies

You’ll want to let these cookies cool for a just a bit before digging in, as the sugar in the jam or jelly will be pretty hot straight from the oven. But, if you serve them while they’re still slightly warm they have a heavenly taste and texture both inside and out. They’re unlike any other cookies we’ve had before. If you’re craving a special treat these peanut butter and jelly filled cookies really deliver in the flavor department.

Peanut & Jelly Butter Stuffed Cookies

These cookies bake up crispy, but filled with ooey gooey peanut butter filling.

makes 10 cookies; 40 minutes to prepare, 7 minutes cook time, 30 minutes inactive

For the cookies:
  • 10 tablespoons crunchy peanut butter
  • 1 1/2 cups all-purpose flour
  • 1 1/2 teaspoons baking soda
  • 1 teaspoon salt
  • 1 cup creamy peanut butter
  • 1/2 cup granulated sugar
  • 1/2 cup brown sugar
  • 8 tablespoons unsalted butter, at room temperature
  • 2 eggs
  • 1 1/2 teaspoons vanilla extract
For the filling:
  • 10 tablespoons crunchy peanut butter
  • 10 teaspoons jam or jelly of your choice
Preparation
  1. Use an ice cream scoop or two spoons to make 10 even portions of crunchy peanut butter on a baking sheet or tray. Place in freezer for at least 30 minutes or more before use.
  2. Heat oven to 375˚. Mix together flour, baking soda, and salt in a small bowl.
  3. In a large bowl cream together the white and brown sugar with the butter and also the creamy peanut butter using an electric mixer. Add eggs one at a time, followed by the vanilla.
  4. In a large bowl cream together the white and brown sugar with the butter and also the creamy peanut butter using an electric mixer. Add eggs one at a time, followed by the vanilla.
  5. Add dry ingredients to the creamed mixture. Once fully blended make 10 even balls of dough with hands and place on tray or baking sheet.
  6. Add dry ingredients to the creamed mixture. Once fully blended make 10 even balls of dough with hands and place on tray or baking sheet.
  7. Flatten one dough ball into a 3-inch circle. Add spoonful of jam in the middle, followed by the cold peanut butter ball on top. Seal the dough around the filling very gently so as to not lose too much of jam or jelly. Repeat for each dough ball.
  8. Flatten one dough ball into a 3-inch circle. Add spoonful of jam in the middle, followed by the cold peanut butter ball on top. Seal the dough around the filling very gently so as to not lose too much of jam or jelly. Repeat for each dough ball.
  9. Place cookies in the oven -5 to a baking sheet. Bake for about 7 minutes and then turn cookies over with a spatula. Cook for 7-10 minutes more. Allow to cool on a wire rack until just barely warm before serving.

Recipe adapted from Food by Vice.