Peanut Butter & Jam Cookies

The Ultimate Stuffed Peanut Butter & Jam Cookies

There is something purely nostalgic about the combination of creamy peanut butter and sweet fruit jam. Elevate that classic pairing by stuffing both fillings inside a warm, thick, crumbly peanut butter cookie dough. When broken open, these cookies offer a beautiful, gooey contrast of rich nut butter and vibrant, glossy fruit spread.

Ingredients

For the Cookie Dough:

• 1 cup unsalted butter, softened to room temperature

• 1 cup creamy peanut butter (traditional style works best)

• 1 cup packed light brown sugar

• ¾ cup granulated white sugar

• 2 large eggs, room temperature

• 1 tsp pure vanilla extract

• 3 cups all-purpose flour

• 1 tsp baking soda

• ½ tsp salt

For the Filling & Assembly:

• ½ cup creamy peanut butter (chilled slightly for easier handling)

• ½ cup high-quality seedless raspberry jam (or strawberry/grape)

Step-by-Step Instructions

1. Prep the Fillings

Before mixing the dough, line a small tray with parchment paper. Drop small, separate teaspoons of the filling peanut butter and the raspberry jam onto the tray (about 12 to 15 dollops of each). Freeze these portions for 20 to 30 minutes until solid. This makes assembling the cookies much easier and prevents a messy cleanup.

2. Make the Cookie Dough

In a large bowl, cream together the softened butter, 1 cup of peanut butter, brown sugar, and white sugar until the mixture is light and fluffy. Beat in the eggs one at a time, followed by the vanilla extract. In a separate bowl, whisk together the flour, baking soda, and salt. Gradually blend the dry ingredients into the wet mixture just until a soft dough forms.

3. Assemble the Cookies

Preheat your oven to 350°F (175°C) and line two large baking sheets with parchment paper. Take a generous golf-ball-sized portion of cookie dough and flatten it into a disc in the palm of your hand. Place one frozen dollop of peanut butter and one frozen dollop of raspberry jam into the center. Carefully wrap the dough up and around the fillings, pinching the edges firmly to seal them completely inside. Shape gently back into a smooth ball.

4. Bake to Golden Perfection

Space the dough balls about 2 inches apart on your prepared baking sheets. Bake for 11 to 13 minutes, or until the edges are lightly golden and set, while the centers still look slightly soft.

Baker's Tip: Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack. Serving them slightly warm will give you that perfect, irresistible ooey-gooey center!