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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!

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.

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.

How To Make Peanut Butter and Jelly Cookies

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.

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.

This dough is so fabulous.

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.

Spread a heaping teaspoon of jelly over the peanut butter.

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

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

Ooey gooey delicious centers!

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.