Stuffed PB&J Cookies
Soft peanut butter cookies stuffed with creamy peanut butter and sweet jam for a nostalgic bakery-style treat.
Equipment
- Mixing bowls
- Baking sheet
- Wire rack
- Hand mixer or stand mixer
Ingredients
Cookie Dough
- 2 cups all-purpose flour
- 1 tsp baking soda
- 0.5 tsp baking powder
- 0.5 tsp salt
- 0.75 cup unsalted butter softened
- 0.75 cup brown sugar packed
- 0.5 cup granulated sugar
- 1 cup creamy peanut butter
- 1 egg large
- 1 tsp vanilla extract
Filling
- 0.5 cup creamy peanut butter
- 0.5 cup strawberry or grape jam
Instructions
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- Whisk flour, baking soda, baking powder, and salt together.
- Cream butter and sugars until fluffy. Add peanut butter, egg, and vanilla.
- Mix in dry ingredients until dough forms.
- Flatten dough portions. Add peanut butter and jam to center.
- Top with another dough round and seal edges. Roll into ball.
- Bake 11–13 minutes until golden. Cool on wire rack.
Notes
Chill dough 30 minutes for thicker cookies.