Stuffed Peanut Butter and Jelly Cookies

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!

stuffed peanut butter and jelly cookies cut in half

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!

Try my Stuffed Salted Caramel Cookies too! Follow Picky Palate on Instagram for daily recipe inspiration.

stuffed peanut butter and jelly cookies ingredients

What You’ll Need

  • 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.

butter and sugars in mixing bowl

How To Make Peanut Butter and Jelly Cookies

  1. Preheat oven to 350 degrees F. and line a baking sheet with parchment paper.
  2. Place butter and sugars into a large mixing bowl or stand mixer.
  3. 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.
  4. 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.
  5. 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.
  6. 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.

white chocolate chips in bowl of cookie dough

When I am making giant cookies, I love using Ghirardelli White Melts instead of white chips. Use whatever you can find, but the melts give an extra gooey factor.

peanut butter and jelly cookie dough

This dough is so fabulous.

peanut butter and jelly cookie dough on baking sheet

I took about 1/3 cup of dough and pressed it onto my baking sheet. Topped the centers with a heaping tablespoon of peanut butter.

adding peanut butter and jelly to center of cookie dough

Spread a heaping teaspoon of jelly over the peanut butter.

cookie dough on baking sheet

Flatten another piece of cookie dough to place over top of peanut butter layer. Gently press edges to seal.

peanut butter and jelly cookies on baking sheet

Bake for 14-16 minutes until baked through. Remove and shape with a butter knife if needed.

peanut butter and jelly cookies cut in half

Ooey gooey delicious centers!

peanut butter and jelly cookies cut in half

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.

peanut butter and jelly

Stuffed Peanut Butter and Jelly Cookies

These Stuffed Peanut Butter and Jelly Cookies are giant, and perfect for any occasion!
Course: Dessert
Cuisine: American
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 12
Calories: 395kcal
Author: Jenny
Cost: $15
Print Pin

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

Right when you take cookies out of oven, carefully use a knife to round edges of any cookies that might have spread more than you'd like or if there are any uneven areas of the cookies. I use this trick every time I bake cookies. They're soft enough to shape while still hot.

Nutrition

Calories: 395kcal | Carbohydrates: 69g | Protein: 6g | Fat: 11g | Saturated Fat: 6g | Cholesterol: 28mg | Sodium: 421mg | Potassium: 129mg | Fiber: 1g | Sugar: 47g | Vitamin A: 40IU | Vitamin C: 1mg | Calcium: 25mg | Iron: 2mg
Keywords: peanut butter and jelly, peanut butter and jelly cookies, stuffed cookies

Pin Stuffed Cookies

photo collage of peanut butter and jelly cookies

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2 Responses
    1. Jenny

      Yes, however I made my cookies very large. If you make smaller cookies, the nutrition info will adjust lower.

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