Jelly Stuffed Peanut Butter Cookies
Did you know November is National Peanut Butter Month? It is and I'm throwing some jelly stuffed peanut butter cookies at you for it. These cookies are incredibly soft and each bite as a little strawberry jelly in it. I. love. it. I'm a sucker for peanut butter and jelly anything, like my peanut butter and jelly fudge or peanut butter jelly coffee cake.
My friend Jennifer from the blog Bake or Break sent me her brand spanking new baking cookbook Quick-Shop-&-Prep 5 Ingredient Baking(aff. link) to check out. You can see it peeking out from beneath the cookies that I made. These cookies are from her book and they are so amazing.
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The recipes aren't just 5 ingredients though, it's assumed you have a stocked pantry with some staples like eggs, sugar, butter, flour. I know I have all those things always. There's a +2 ingredient, +3 ingredient, +4 ingredient and +5 ingredient chapter. The ingredients can range from strawberry jam, peanut butter, cream cheese, pecans and the list goes on.
I'm so glad that I chose this recipe to make. Those peanut butter cookies are so tender. They have the most delicious jelly surprise. You must try jelly stuffed peanut butter cookies. Put it on your bucket list.
It was a ridiculously tough decision to make these jelly stuffed peanut butter cookies. I wanted to do the strawberry pot pies, but I decided to wait until I can get some fresh picked strawberries this spring. You should see the recipe for that. It looks so juicy and vibrant.
Jelly Stuffed Peanut Butter Cookies
Ingredients
- 1 ½ cups all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ 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 oven to 350 degrees. Line a cookie sheet with parchment paper.
- In a mixing bowl, add in the flour baking soda and salt. Whisk to combine. Set aside.
- In a separate mixing bowl, add in the butter, peanut butter and light brown sugar. Beat until light and fluffy.
- Add in the egg and vanilla and mix until incorporated.
- Add in the dry ingredients and mix until just combined.
- Use a tablespoon scoop and scoop out the cookie dough. Roll into a ball between your two palms and press into a disk.
- Place about ½ teaspoon of strawberry preserves in the center of the disc and place another disc on top of the strawberry preservers and fold the edges down.
- Place on the baking sheet, leaving about 2 inches between the cookies.
- Place in the oven and bake for 13 - 16 minutes or until the cookies are lightly browned.
- Let cool on the cookie sheet for 5 minutes before moving to a cooling rack.
Notes
Nutrition
(Nutrition facts are an estimate and not guaranteed to be accurate. Please see a registered dietitian for special diet advice.)
Can you use the peanut butter and jelly that are in the same jar
I don't think that would work.
I wouldn't recommend it.
That will be great breakfast for my children 🙂 I'll try it next weekend 🙂
Yayyy!
Hello,
There peanut butter cookies would definitely make an awesome addition to my party this weekend. Lovely surprise for everyone. The jelly inside is a really good idea, maybe I can try and use different kinds.. it will be so good.
One of my favorite recipes from my book! I'm so glad you liked them. I can never resist PB&J! Thanks so much for sharing, Miranda!
Mine toooo! Thanks for sharing your awesome book with me, Jennifer! <3
I love this concept. Of course, peanut butter cookies are wonderful by themselves, but this really takes them up a notch.
I am always up for celebrating with peanut butter. And the jelly addition--brings out the kid in everyone!