Peanut Butter and Jelly Stuffed Cookies
Introduction
These Peanut Butter and Jelly Stuffed Cookies are nostalgia wrapped in a scrumptious package! Imagine biting into a cookie that brings back childhood memories of peanut butter and jelly sandwiches, but elevated with a soft, gooey center. Be sure to subscribe to receive delightful recipes like this directly to your email.
Why You’ll Love This Recipe
This recipe is the perfect combination of sweet, salty, and gooey goodness. It’s incredibly easy to prepare, making it a fun baking project for the whole family. These cookies are sure to be a hit at any gathering, or they can serve as a delightful treat for a cozy night at home.
Ingredients
– 1 cup unsalted butter, softened
– 1 cup granulated sugar
– 1 cup brown sugar, packed
– 2 large eggs
– 1 ½ cups creamy peanut butter + 1 cup for filling
– 1 tsp vanilla extract
– 3 cups all-purpose flour
– 1 tsp baking soda
– ½ tsp baking powder
– ½ tsp salt
– ½ cup jelly or jam (grape or strawberry)
Necessary Tools
– Mixing bowls
– Electric mixer
– Baking sheet
– Parchment paper
– Measuring cups and spoons
– Spoon or cookie scoop
Ingredient Swaps and Additions
Feel free to use crunchy peanut butter for added texture or swap the jelly for your favorite flavor. You could also add chocolate chips or a sprinkle of sea salt on top for a delightful twist.
Step-by-Step Instructions
1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
3. Beat in the eggs, 1 ½ cups of peanut butter, and vanilla extract until well combined.
4. In a separate bowl, whisk together the flour, baking soda, baking powder, and salt. Gradually add these dry ingredients to the wet ingredients, mixing until a dough forms.
5. Scoop about 2 tablespoons of dough, flatten it in your hand, and place 1 teaspoon of peanut butter and 1 teaspoon of jelly in the center.
6. Fold the edges of the dough around the filling, forming a ball, and seal it tightly. Roll the ball in granulated sugar if desired.
7. Place the cookie dough balls on the prepared baking sheet, spacing them adequately. Bake for 10-12 minutes until edges are lightly golden but centers remain soft.
8. Let the cookies cool on the baking sheet for a few moments before transferring them to a wire rack. Drizzle with melted white chocolate or icing for added sweetness if desired.
Serving Suggestions
Serve these cookies with a cold glass of milk or a warm cup of tea. They also pair beautifully with vanilla ice cream for an indulgent dessert.
Pro Tips for Success
– Ensure butter is softened for easy mixing.
– Don’t overbake; cookies should be soft in the center for that perfect gooey texture.
– Complete the sealing of dough around the filling to prevent leakage.
Storing and Reheating
Store cookies in an airtight container at room temperature for up to a week. To refresh their gooey center, microwave for a few seconds before enjoying leftovers.
FAQ Section
Can I freeze these cookies?
Yes, you can freeze the uncooked dough balls. Thaw them slightly before baking as directed.
What type of jelly works best?
Grape and strawberry are classic choices, but feel free to experiment with other flavors like raspberry or blueberry.
Conclusion
These Peanut Butter and Jelly Stuffed Cookies are a delightful and simple way to enjoy the classic flavors you love. Don’t forget to leave a review, share photos, or tag your creations on Pinterest or Instagram!
Nutritional Information
Approximate per cookie: Calories: 280, Fat: 16g, Carbohydrates: 30g, Protein: 6g, Sugars: 18g.
