Watch the video of me making these cookies here: https://youtu.be/d1hVKdlifyo

JUMBO STUFFED PEANUT BUTTER & JELLY COOKIES RECIPE

Ingredients:

10 Tbsp. crunchy peanut butter

I cup creamy peanut butter

10 tsp. strawberry jam or preserves

1 ½ cup all-purpose flour

½ tsp. salt

1 ½ tsp. baking soda

½ cup granulated sugar

½ cup light brown sugar

2 eggs

1 ½ tsp. vanilla

8 Tbsp. butter (room temperature)

Directions:

Dollop ten spoons of crunchy peanut butter (1 tbsp. each) on a cookie sheet and place into the freezer until needed.

Heat oven to 375 degrees. Whisk the salt, baking soda & four together in a small bowl and set aside.

Using a mixer, beat the creamy peanut butter, sugar, brown sugar and butter until light & fluffy. Add the eggs one at a time and then add the vanilla. Beat until smooth. Add the bowl of dry ingredients a little at a time until they are all incorporated. This will come together like a dough.

Roll the dough into ten equal sized balls. Using two cookie sheets lined with parchment paper, place five balls on each sheet. With the palm of your hand, flatten each ball into a 3-inch circle. Add 1 tsp. of strawberry jam to the center of each circle. Add a dollop of frozen crunchy peanut butter to each circle and carefully seal the dough around the frozen peanut butter and jam. Flip the balls over on the pan so the seams are on the bottom.

Bake for 8 minutes. Rotate pans and bake an additional 7-8 minutes.

Using a spatula, remove the cookies to a wire rack to cool completely.