Who doesn’t love a classic peanut butter and jelly combination? Get ready to take that nostalgic duo to a whole new level with these stuffed Peanut Butter Cookies with Jelly.
Soft, chewy, and bursting with rich peanut butter flavor, they’re perfectly complemented by a dollop of your favorite jelly. Whether you’re baking for a cozy family gathering or whipping up a midweek treat, these cookies are guaranteed to disappear in no time.
What Makes These Cookies Special?
The secret lies in a few key ingredients:
- Bread flour gives the cookies their chewy texture and helps them rise to the right size
- Instant vanilla pudding keeps them moist and tender
- Chopped peanuts add a satisfying crunch in every bite
- Make sure you’ve stirred your peanut butter (I prefer natural peanut butter) so there are no oils or clumps in your dough.
- Pick a jelly that you love—classic grape, vibrant strawberry, or even a tart raspberry. The options are endless!
Pro Tip: Refrigerate your dough! I know it is tempting to bake your cookies as soon as you have that dough ready but it makes a huge difference in the end. Not all dough requires refrigeration before baking but you will regret not doing so with this one.
I always share my preferred parchment paper for any baking. And if you’re looking for more peanut butter sweets, check out these Peanut Butter Fudge Balls that are no bake and too easy.
PrintPeanut Butter Cookies with Jelly
Ingredients
- 1/2 cup (115g) butter
- 1/2 cup (90g) peanut butter
- 1/2 cup (100g) sugar
- 1/2 cup (100g) brown sugar
- 1 egg + 2 egg yolks
- 1 tsp vanilla extract
- 1 1/4 cups (150g) bread flour
- 1 (3.4 oz) instant vanilla pudding mix (96g)
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 cup (140g) coarsely chopped peanuts
- Grape or strawberry jelly (about 1 teaspoon per cookie)
Instructions
- In a large mixing bowl, cream the butter, peanut butter, sugar, and brown sugar until light and fluffy.
- Beat in the egg, egg yolks, and vanilla extract.
- In a separate bowl, whisk together the bread flour, vanilla pudding mix, baking soda, and salt. Gradually add the dry ingredients to the wet mixture until just combined.
- Stir in the chopped peanuts.
- Cover the dough and chill it in the refrigerator for 2 hours.
- Prepare the Jelly:
- Scoop teaspoonfuls of your chosen jelly onto a tray.
- Keep the tray in the freezer while the dough is chilling.
- Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
- Roll a portion of chilled dough into a ball.
- Flatten the ball slightly and place a frozen jelly piece in the center. Wrap the dough around it to completely enclose the jelly to form your cookie.
- Place the dough balls on the prepared baking sheet, spaced about 2 inches apart. Repeat with the remaining dough and jelly.
- Bake for 12 minutes.
