Peanut Butter and Jelly Stuffed Cookies
  • 6 T. butter soft
  • ½ cup sugar
  • ½ cup brown sugar
  • ½ cup SKIPPY peanut butter
  • 2 eggs
  • 1 tsp vanilla
  • ½ tsp baking soda
  • ¼ tsp salt
  • 1½ cups flour
  • Peanut Butter
  • Strawberry Preserves
  1. Preheat oven to 350.
  2. Beat butter and sugars smooth.
  3. Add peanut butter and combine.
  4. Add eggs, one at a time and vanilla.
  5. Add flour, baking soda and salt.
  6. Chill dough at least one hour (Can park in the freezer)
  7. You will also need to freeze portions of peanut butter and jam. I used silicone muffin tins for easy freezing. I used a heaping Tablespoon of each. Freeze one hour and remove.
  8. Scoop some dough onto the cookie sheet and flatten.
  9. Top with the peanut butter and jelly.
  10. Add another mound of dough and encase it all around the filling so none will leak out.
  11. Bake 15-20 minutes.
  12. Let cool on sheet before moving to a rack.
  13. (*Note: You can make these as large or as small as you like. Jut adjust your amount of peanut butter/jelly filling and baking time.)
  14. *Baking tip: Half way through, you can take a spoon or knife and carefully press the edges of the cookie inward while baking to create more thickness.
Recipe by Hugs and Cookies XOXO at