Grape Jelly-Stuffed Peanut Butter Cookies

Grape Jelly-Stuffed Peanut Butter Cookies

These Grape Jelly-Stuffed Peanut Butter Cookies are a must try! Chewy honey- and brown sugar-sweetened peanut butter cookies receive a simple filling of your favorite grape jelly before being rolled in turbinado sugar and baked to golden perfection. Complete with a little sugary crunch, nutty peanut flavor, and a jammy center, these cookies are PB&J lover’s dream.

Grape Jelly-Stuffed Peanut Butter Cookies
Makes about 15 cookies
  • ½ cup (113 grams) unsalted butter, softened
  • 1 cup (220 grams) firmly packed light brown sugar
  • 1 large egg (50 grams), room temperature
  • 2 large egg yolks (37 grams), room temperature
  • ¾ cup (192 grams) creamy peanut butter
  • 1 tablespoon (21 grams) honey
  • 1 teaspoon (4 grams) vanilla extract
  • 2¼ cups (281 grams) all-purpose flour
  • 1 teaspoon (5 grams) baking powder
  • ¼ teaspoon (1.25 grams) baking soda
  • ¾ cup (240 grams) grape jelly
  • ½ cup (100 grams) turbinado sugar
  1. In the bowl of a stand mixer fitted with the paddle attachment, beat butter and brown sugar at medium speed until fluffy, 3 to 4 minutes, stopping to scrape sides of bowl. Add egg and egg yolks, beating until well combined. Beat in peanut butter, honey, and vanilla.
  2. In a large bowl, whisk together flour, baking powder, and baking soda. With mixer on low speed, gradually add flour mixture to butter mixture, beating just until combined. Cover and refrigerate for at least 1 hour.
  3. Preheat oven to 325°F (170°C). Line 3 baking sheets with parchment paper.
  4. Using a 1½-tablespoon spring-loaded scoop, scoop dough (about 30 grams each), roll into balls, and flatten into 2½-inch disks. Spoon 2 teaspoons (14 grams) jelly in center of 1 dough disk, and cover with a second disk. Crimp edges to seal, and gently shape edges to be smooth and rounded. (See Note.) Repeat with remaining jelly and remaining dough disks.
  5. Place completed dough disks about 2½ inches apart on prepared pans. Sprinkle with turbinado sugar, lightly pressing into tops.
  6. Bake until bottoms are golden brown and tops look dry, 10 to 14 minutes, rotating pans halfway through baking. Let cool completely on pans.
Work one at a time so the jelly doesn’t slide when you aren’t looking. Place the jelly-sandwiched disks in your hand to crimp and use your palm to cup the sides and shape them so they’re smooth and rounded to lessen cracking.


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