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Stuffed PB&J Cookies

Soft peanut butter cookies stuffed with creamy peanut butter and sweet jam for a nostalgic bakery-style treat.
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Prep Time 25 minutes
Cook Time 12 minutes
Total Time 37 minutes
Servings: 12 cookies
Course: Dessert, Snack
Cuisine: American, Autumn
Calories: 280
Ingredients Equipment Method Notes

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

Equipment

  • Mixing bowls
  • Baking sheet
  • Wire rack
  • Hand mixer or stand mixer

Method
 

  1. Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
  2. Whisk flour, baking soda, baking powder, and salt together.
  3. Cream butter and sugars until fluffy. Add peanut butter, egg, and vanilla.
  4. Mix in dry ingredients until dough forms.
  5. Flatten dough portions. Add peanut butter and jam to center.
  6. Top with another dough round and seal edges. Roll into ball.
  7. Bake 11–13 minutes until golden. Cool on wire rack.

Notes

Chill dough 30 minutes for thicker cookies.