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jelly stuffed peanut butter cookie

PBJ Cookies


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  • Author: Elyse Villa
  • Yield: 9 cookies 1x

Description

A delicious (and easy) peanut butter cookie stuffed with jelly and drizzled with white chocolate—reminiscent of a pb&j with milk.


Ingredients

Scale
  • 1/2 Cup + 1 Tablespoon strawberry jelly
  • 57 grams (1/4 Cup) unsalted butter, softened
  • 205 grams (3/4 Cup) smooth peanut butter
  • 109 grams (1/2 Cup) granulated sugar
  • 103 grams (1/2 Cup) light brown sugar
  • 1 egg + 1 egg yolk
  • 1 teaspoon vanilla extract
  • 136 grams (1 Cup) all purpose flour
  • 1 teaspoon baking soda
  • 3/4 teaspoon kosher salt
  • 1/2 Cup peanut butter chips
  • 1/2 Cup white chocolate chips + 1/4 Cup chopped salted and roasted peanuts for garnish – optional

Instructions

  1. Place a piece of parchment paper on a plate or quarter sheet pan. Use a tablespoon to scoop out the strawberry jelly. Level the top and then place the domed scoop onto the paper. You need nine tablespoons total. Place in the freezer for at least an hour but overnight is best. 
  2. Preheat the oven to 350F and line your baking sheets with parchment paper or a silicone mat.
  3. In the bowl of a stand mixer fitted with a paddle attachment (or using an electric handheld mixer), beat together the butter, peanut butter, and both sugars until light and fluffy. This takes about 3-5 min. Scrape down the bowl.
  4. Add eggs, 1 at a time, beating after each addition and scraping down periodically. Add vanilla extract and beat to combine.
  5. In a large bowl, whisk together the flour, baking soda, and salt. 
  6. Stop the mixer and dump in your dry ingredients. Gently pulse your mixer to combine everything. Turn off the mixer and fold in the peanut butter chips.
  7. Using a 3T cookie scoop, scoop out five cookies.
  8. Take out your jelly scoops. Make a divot in the dough ball and place a jelly dome in the center. Use your hands to work the sides up a tad before covering the top with the extra dough that wasn’t rolled.
  9. Pinch the edges together to keep the jelly from leaking out in the oven—forming one large, jelly-filled ball.
  10. Place the cookies about 2″ apart and bake for 10 – 13 minutes, rotating halfway through or until dry and lightly golden brown around the edges.
  11. Allow the cookies to cool on the pan for another 10 minutes before transferring to a wire rack. 
  12. Place the white chocolate chips in a microwave-safe bowl, heat for 20-second intervals until fully melted. Fill a piping bag (or a ziploc bag) and snip the end. 
  13. Drizzle each cookie with white chocolate and top with chopped peanuts. The white chocolate will dry in a few minutes. 
  14. Enjoy!