Stuffed PB&J Cookies: A Nostalgic Classic Turned Into the Ultimate Bakery-Style Treat

There’s something magical about peanut butter and jelly. It’s the flavor combo that defines childhood lunches, after-school snacks, and late-night comfort food cravings. But today, we’re taking that nostalgic duo and transforming it into something truly bakery-worthy: Stuffed PB&J Cookies.

These cookies are soft, thick, golden on the outside, and bursting with gooey peanut butter and sweet jam in the center. Every bite delivers warm, melty comfort with a surprise filling that feels indulgent but still familiar. If you love classic peanut butter cookies, sandwich cookies, or anything stuffed and decadent, this recipe is going to be your new favorite.

Not only are these cookies visually stunning, but they also check all the boxes:
✔ Soft centers
✔ Crisp edges
✔ Gooey filling
✔ Big bakery-style look
✔ Kid-approved & adult-loved

Whether you’re baking for holidays, parties, lunchboxes, bake sales, or cozy weekends at home, Stuffed PB&J Cookies bring joy with every bite.

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Why You’ll Love These Stuffed PB&J Cookies

There are thousands of cookie recipes out there, but this one stands out because it combines three irresistible elements:

1. Soft peanut butter cookie dough that stays tender for days
2. Sweet jelly filling that melts into the center
3. Hidden peanut butter core for extra richness

The result? A cookie that feels nostalgic but elevated — like your favorite childhood sandwich grew up and went to pastry school.

These cookies are:
• Perfect for make-ahead baking
• Freezer-friendly
• Great for gifting
• Customizable with different jams
• Fun to make with kids

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Ingredients

Cookie Dough

• 2 cups all-purpose flour
• 1 tsp baking soda
• ½ tsp baking powder
• ½ tsp salt
• ¾ cup unsalted butter, softened
• ¾ cup brown sugar, packed
• ½ cup granulated sugar
• 1 cup creamy peanut butter
• 1 large egg
• 1 tsp vanilla extract

Filling

• ½ cup creamy peanut butter
• ½ cup strawberry or grape jam

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Instructions

1. Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.
2. In a bowl, whisk together flour, baking soda, baking powder, and salt. Set aside.
3. In a large bowl, beat butter, brown sugar, and granulated sugar until light and fluffy.
4. Mix in peanut butter, egg, and vanilla until fully combined.
5. Gradually add the dry ingredients and mix until a soft dough forms.
6. Scoop 2-tablespoon portions of dough and flatten slightly in your hand.
7. Place a small spoonful of peanut butter and jam in the center of half the dough rounds.
8. Top with another dough round and seal edges carefully. Roll into a ball.
9. Place on baking sheet 2 inches apart.
10. Bake for 11–13 minutes until edges are set and tops are lightly golden.
11. Cool on baking sheet 5 minutes, then transfer to wire rack.

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Pro Tips for Perfect Stuffed Cookies

• Chill dough 30 minutes for thicker cookies
• Use thick jam (not runny)
• Seal edges well to prevent leaks
• Don’t overbake — centers should stay soft
• Let cookies rest before biting for gooey centers

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Variations & Flavor Swaps

Want to mix things up? Try these fun ideas:

• Raspberry jam + almond butter
• Blueberry jam + cashew butter
• Chocolate spread + peanut butter
• Cinnamon swirl + apple jam
• Honey + peanut butter

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Serving Suggestions

Serve these cookies:
• With cold milk
• With coffee or lattes
• On dessert boards
• As ice-cream sandwich cookies
• Wrapped for gifts

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Storage & Freezing

• Store at room temp in airtight container for 4 days
• Refrigerate up to 7 days
• Freeze baked cookies up to 2 months
• Freeze unbaked stuffed dough balls and bake from frozen

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Fun Food Fact

PB&J sandwiches became popular in the U.S. in the early 1900s and were a staple in WWII soldier rations — which helped launch them into American food culture forever. These cookies are a modern love letter to that timeless combo.