Ultimate PBJ Cookie
A peanut butter cookie that is loaded with peanut butter chips, honey roasted peanuts, filled with creamy peanut butter and strawberry jam, then rolled in turbinado sugar and baked to golden perfection.
Ingredients
- 2 sticks butter unsalted, room temp
- ¾ cup dark brown sugar
- ¼ cup granulated sugar
- 2 eggs room temp
- ⅔ cup creamy peanut butter this is for the cookie dough
- 1 tspn vanilla extract
- 1 tspn salt
- 2 tbsp powdered peanut butter
- 1 cup peanut butter chips I use Reese's brand
- 2¼ cups all-purpose flour
- 1 tspn baking soda
- 1 tspn baking powder
- ½ cup honey roasted peanuts
- 4-6 oz strawberry jam you can use whatever flavor jam or jelly that you like.
- ¼ cup creamy peanut butter for the filling.
- ½ cup turbinado sugar for rolling the dough in.
Instructions
- Cream butter and sugars for 3-5 minutes until pale in color and creamy.
- Add the peanut butter to the bowl and mix thoroughly.
- Add eggs one at a time and continue mixing well after each addition. Mix on medium high for a minute or two after the last addition, making sure to scrape down the bowl.
- Add vanilla extract and mix thoroughly.
- In a separate bowl sift together flour, baking soda, baking powder, powdered peanut butter, and salt. Add to the butter mixture on low until a dough forms.
- Add chopped honey roasted peanuts and peanut butter chips and mix on low just until mixed in.
- Using a 4 ounce scoop, scoop out an almost full scoop of dough. Make a well in the center and fill with a teaspoon of jam, followed by a half teaspoon of peanut butter. Then pinch the dough shut and release carefully onto the baking tray.
- You will need two hands for the scooping, filling, and rolling so it helps to have these ingredients ready before starting. Make sure to always start with the jam first as the peanut butter layer will seal in the jam during baking. Repeat with the remaining dough. You should have 12 stuffed cookie dough portions when done.
- When all of the dough is filled, roll in the turbinado sugar making sure to cover the entire surface of the cookie. Repeat for all cookie dough.
- Chill dough in fridge for one hour and up to overnight.
- Preheat oven to 375*F and bake for 14-16 minutes or when the cookies are golden brown on top. I bake 4-6 cookies per baking sheet. Be sure not to crowd the pan as these will spread slightly during baking.
- Transfer to wire rack to cool and enjoy!
Notes
So many layers of delicious peanut butter flavor in this cookie and the most delicious surprise peanut butter and strawberry jam filling. A cold glass of milk is a must when enjoying this treat. These will last in a tightly covered container on the counter for up to a week and can be frozen for up to 3 months.