This summer I had a peanut butter and jelly sandwich for the first time in years, which made me wonder why I hadn’t had a peanut butter and jelly sandwich in years. Am I stating the obvious when I say that a PB&J sandwich is one of the greatest of all time sandwich inventions? While I’m sure almost every six-year-old would raise their hand in agreement (as long as the crusts are cut off, obviously), I feel like the older crowd might need some re-convincing. Before I rediscovered the PB&J so very recently, I was one of those people who only kept a jar of jelly in the back of the fridge for that one weird meatball recipe that requires jelly so you buy it but then never really use it again and by the time you take it out of the back of the fridge to throw it out a year later, the bottom is caked in jelly and leaves a sticky purple ring on the shelf of your fridge. But jelly should really be a household staple in case the peanut butter and jelly urge randomly hits you.
In fact, it hit me the other day when I was picking out my donut at the famed Voodoo Doughnut, and I saw “The School Daze,” a raspberry jelly filled donut that’s dipped in peanut butter and covered in chopped peanuts. I usually tend to go for all of the chocolatey donuts (surprise surpise) but this one caught my eye and I knew I had to have it. It was obviously goddamn amazing. As I sat there eating my late-night PB&J donut (Voodoo is open 24 hours, #blessed), I thought about all of the wonderful possibilities that the delicious combination of peanut butter and jelly had to offer. I dreamed of a peanut butter and jelly-stuffed cookie that night, and the following day I got to work.
These cookies are massive, and they have to be. In order to stuff the cookies, you put a bottom layer of peanut butter cookie dough down on your baking pan and spread it out, big enough so that a nice glob of peanut butter and a table spoon of jelly can fit in the middle. You top the PB&J dough with another flattened circle of cookie dough, and seal the two pieces together. It’s a little bit of a process, but once you make these PB&J stuffed cookies you’ll see why it’s worth it to get a little messy in the kitchen while you assemble them. Choose your favorite jelly, get out your PB, and turn your favorite childhood lunchtime classic into a giant, delicious cookie.
PB & J Stuffed Cookies
Ingredients
Ingredients
- 1 cup creamy peanut butter plus 1/2 cup, divided
- 1/2 cup butter room temperature
- 1/4 cup granulated sugar
- 3/4 cup light brown sugar
- 1 large egg
- 2 teaspoons vanilla extract
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 1/2 cups all-purpose flour
- 1 cup peanut butter chips
- 1/3 cup jelly any flavor will work
Instructions
Instructions
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Preheat oven to 350 and line a baking sheet with parchment paper and set aside.
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Reserve 1 cup of peanut butter for the cookie dough. Set aside.
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Line a plate with wax or parchment paper. With the remaining 1/2 cup peanut butter, scoop out 1 tablespoon portions and place them onto the prepared plate. You will need 7-8 mini scoops of peanut butter. They don’t need to be exact. Place the plate with the dollops in the freezer while you prepare the cookie dough.
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In the bowl of your stand mixer fitted with the paddle attachment, mix together 1 cup of peanut butter and the softened butter until smooth. Add in both types of sugars and mix for 2 minutes on medium speed.
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Add the egg, vanilla, baking soda, and salt and mix for 30 seconds, until combined, scraping the sides of the bowl as needed.
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Turn the mixer to low and add in the flour, mixing until just incorporated. Stir in the peanut butter chips.
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Using a 1/4 cup scoop, scoop out out the dough and flatten into circles on the baking pan. Remove the plate with the peanut butter dollops from the freezer. Make a large well in the cookie dough. Scoop out 1 teaspoon of the strawberry preserves and place this into the well of the cookie dough. Top this with one of the frozen peanut butter dollops (or place next to the jelly dollop). Scoop another 1/4 cup of cookie dough, flattening it into a circle and placing it over the cookie dough on the pan. Pinch the sides so the peanut butter and jelly are sealed in. They will look like large "mounds".
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Because these cookies are so large, I put only 2-3 on each pan. Bake for 12 minutes, or until the edges are lightly golden and the tops start to crack.
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Remove the cookies from the oven.
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Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Recipe Notes
These make approximately 7-8 giant cookies.
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