Stuffed Peanut Butter and Jelly Cookies

These Stuffed Peanut Butter and Jelly Cookies are giant, and perfect for any occasion!

Course Dessert

Cuisine American

Keyword peanut butter and jelly, peanut butter and jelly cookies, stuffed cookies

Prep Time 15

Cook Time 15

Total Time 30

Servings

Calories 395kcal

Author Jenny

Cost $15

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.

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