Who doesn’t love peanut butter and jelly everything?! Add my Stuffed Peanut Butter and Jelly Cookies to your next dessert party menu, you won’t be sorry!
If you love stuffed cookies, be sure to try my Stuffed Salted Caramel Cookies too!
Peanut Butter and Jelly Cookies
Adding another delicious cookie to my stuffed cookie collection! The white giant white melting chips from Ghirardelli make the perfect gooey factor along with the PB&J stuffed inside each cookie. Hope you enjoy!
Why We Love This Recipe
- Best Flavor Combination. Peanut butter and jelly is one of the best flavor combinations. It’s particularly delicious in cookies!
- Easy To Make. With my step by step photos and instructions, you’ll have no trouble making this recipe.
- Bake Sales and Gifts. These cookies make the perfect cookie for bake sales and gifting to family, friends and neighbors.
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What You’ll Need
Here are the ingredients you’ll need to make peanut butter and jelly cookies at home. See the recipe card located at the bottom of the page for full details and instructions.
- Salted Butter– For most of my recipes I use salted butter. Unsalted works too.
- Granulated Sugar– This fine white sugar adds sweetness to the cookies.
- Light or Dark Brown Sugar– Make sure your brown sugar is packed when measuring.
- Large Eggs– For consistency, I use large eggs in my cooking and baking.
- Pure Vanilla Extract– Use pure vanilla extract for best tasting results.
- All-Purpose Flour– Flour is the main dry ingredient in the cookies.
- Kosher Salt– Kosher salt is a course salt commonly used in cooking and baking. I prefer it over table salt.
- Baking Soda– Baking soda helps the cookies rise during baking.
- Box of Jello Vanilla Instant Pudding mix– Find pudding mix down the baking isle near the cake mixes.
- White Melts or White Chips– I like the Ghirardeli brand white melting wafers.
- Creamy Peanut Butter– Use your favorite brand of creamy peanut butter.
- Grape Jelly– Use your favorite brand of grape jelly.
How To Make Peanut Butter and Jelly Cookies
Preheat Oven and Prepare Baking Sheet. Preheat oven to 350 degrees F. and line a baking sheet with parchment paper.
Cream Butter and Sugars. Place butter and sugars into a large mixing bowl or stand mixer. Beat until well combined, a good minute or two.
Eggs and Vanilla. Stir in eggs and vanilla, mixing until creamy and smooth.
Dry Ingredients. Add flour, pudding mix, salt and baking soda. Slowly mix until dough forms them stir in white melts or chips to combine.
Scoop Dough and Make Well In Center. Using a large cookie scoop, scoop heaping scoops of dough and press a center “well” to make room for a dollop of peanut butter and jelly.
Add Peanut Butter and Jelly To Center of Dough. Place/spread about 1 tablespoon cream peanut butter then 1 heaping teaspoon of jelly onto the middle of the dough and place more cookie dough on top and around the peanut butter and jelly.
Arrange on Baking Sheet. Place stuffed cookie dough pieces onto baking sheet, placing 2 inches apart. Press slightly so they’re not perfect round balls and sprinkle lightly with sea salt if desired.
Bake. Bake for 14-16 minutes, until baked through. Remove and let cool for 15 minutes before transferring. While cookies are hot out of the oven, use a butter knife or plastic knife to shape into a perfect round. I do this for almost all of my cookies while still hot. Once shaped, let them cool completely.
Cut Cookies Half To See Filling. Ooey gooey delicious centers!
Recipe Tips For Success
- Use Quality Ingredients. Make sure your ingredients are fresh and high quality for best tasting results.
- Don’t Over Mix Dough. When preparing dough, be sure not to over mix. Only mix until just combined.
- Let Cool Completely. With this stuffed cookie being large, make sure you cool the cookies completely before transferring off of baking sheet.
How To Serve Stuffed Cookies
Serve cookies whole or cut in half to see the stuffed centers.
How To Store Cookies
Store any leftover cookies in an airtight container for 3 days room temperature or refrigerated.
Try More Stuffed Cookies
Stuffed Peanut Butter and Jelly Cookies
Equipment
- Oven
- baking sheet
- Bowl
- parchment paper
- measuring cups
- measuring spoons
- mixing spoon
Ingredients
- 2 sticks salted butter softened
- 3/4 cup granulated sugar
- 3/4 cup packed light brown sugar
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 2 1/4 cups all-purpose flour
- 3.4 ounce box instant Vanilla pudding mix
- 1 teaspoon kosher salt
- 1 teaspoon baking soda
- 2 cups Ghirardelli White Melts or white chips
- 1/2 cup creamy peanut butter
- 1/4 cup jelly of your choice
Instructions
- Preheat oven to 350 degrees F. and line a baking sheet with parchment paper.
- Place butter and sugars into a large mixing bowl or stand mixer. Beat until well combined, a good minute or two. Stir in eggs and vanilla, mixing until creamy and smooth. Add flour, pudding mix, salt and baking soda. Slowly mix until dough forms them stir in white melts or chips to combine. Using a large cookie scoop, scoop heaping scoops of dough and press a center "well" to make room for a dollop of peanut butter and jelly. Place/spread about 1 tablespoon cream peanut butter then 1 heaping teaspoon of jelly onto the middle of the dough and place more cookie dough on top and around the peanut butter and jelly. Place stuffed cookie dough pieces onto baking sheet, placing 2 inches apart. Press slightly so they're not perfect round balls and sprinkle lightly with sea salt if desired. Bake for 14-16 minutes, until baked through. Remove and let cool for 15 minutes before transferring. While cookies are hot out of the oven, use a butter knife or plastic knife to shape into a perfect round. I do this for almost all of my cookies while still hot. Once shaped, let them cool completely.
Notes
Nutrition
Pin Stuffed Cookies
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Hi. The nutrition information is for all the receipt or for one cookie?
Yes, however I made my cookies very large. If you make smaller cookies, the nutrition info will adjust lower.