Jelly Stuffed Peanut Butter Cookies

Introduction

These cookies are a playful twist on a classic peanut butter and jelly sandwich, baked into a soft, chewy treat. You get the rich, nutty flavor of peanut butter with a sweet, gooey burst of strawberry jam in every bite. They’re surprisingly simple to make and are guaranteed to be a hit.

This recipe and accompanying image were created with the help of AI for inspiration and guidance. Results may vary depending on ingredients, equipment, and technique.

Prep & Cook Time

Prep Time: 20 minutes
Cook Time: 13 minutes
Total Time: 33 minutes
Servings: 17 cookies

Ingredients

1 1/2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup butter (room temperature)
1 cup creamy peanut butter
1 cup light brown sugar (packed)
1 egg
1 teaspoon vanilla extract
3 tablespoon strawberry preserves or jam

Instructions

Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
In a medium bowl, whisk together the all-purpose flour, baking soda, and salt. Set aside.
In a large bowl using a hand mixer or stand mixer, beat the room-temperature butter, creamy peanut butter, and packed light brown sugar together on medium speed until light and fluffy, about 2-3 minutes.
Beat in the egg and vanilla extract until fully combined.
Scoop dough into 17 portions (about 2 tablespoons each). Roll each portion into a ball.
Use your thumb or the back of a small spoon to make a deep indentation in the center of each dough ball. Spoon about 1/2 teaspoon of strawberry preserves into each indentation.
Carefully fold the dough up and over the jam, pinching it closed to completely seal the jam inside. Roll gently in your hands to re-form a smooth ball and place on the prepared baking sheet, spacing them about 2 inches apart.
Use a fork to gently press a classic criss-cross pattern onto the top of each cookie, flattening it slightly.
Bake for 12-13 minutes, or until the edges are lightly golden. The centers will still look soft.
Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Variations

Chocolate Swirl: Add 1/2 cup of chocolate chips to the dough, or drizzle melted chocolate over the cooled cookies.
Different Jams: Swap the strawberry preserves for grape jelly, raspberry jam, or even apricot preserves for a different flavor profile.
Sugar Coating: Before baking, roll the sealed dough balls in granulated sugar for a sparkly, slightly crunchy exterior.
Mini Sandwich Cookies: Bake smaller, unfilled cookies and sandwich a dollop of jam between two cooled cookies.

Tips for Success

Ensure your butter is truly at room temperature for easy creaming and a perfect cookie texture.
Seal the jam filling thoroughly to prevent it from leaking out during baking.
Don’t overbake; the cookies will continue to set as they cool on the sheet.
If the dough is too sticky to handle, chill it for 15-20 minutes before shaping.

Storage & Reheating

Store completely cooled cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze baked cookies for up to 3 months. To recapture that fresh-baked warmth, reheat a cookie in the microwave for 10-15 seconds.

FAQ

Can I use crunchy peanut butter?

Yes, crunchy peanut butter can be used and will add a nice texture, though the creamy version gives a more uniform dough.

My jam leaked out while baking. What happened?

This usually means the jam pocket wasn’t sealed completely. Ensure the dough is pinched together firmly and that you’re not overfilling the indentations.

Can I make the dough ahead of time?

Yes, you can prepare the sealed dough balls and refrigerate them on a baking sheet, covered, for up to 24 hours before baking. You may need to add a minute to the bake time.

Why are my cookies flat and spread out?

This could be due to overly soft or melted butter, or your baking soda may be old. Make sure your butter is just cool to the touch, not warm.

Can I use natural peanut butter?

The oils in natural, unstirred peanut butter can separate and affect the dough consistency. For best results, use a conventional creamy peanut butter.

How do I get a more pronounced peanut butter flavor?

You can roll the dough balls in crushed, salted peanuts before pressing with a fork for extra nutty flavor and crunch.