These are soft and chewy peanut butter cookies that are stuffed with a sweet jelly. Just like your childhood favorite sandwich but in cookie form!
Recipe yeilds- 7-8 large cookies
1/2 cup unsalted butter (softened)
1/2 cup creamy peanut butter
1/4 cup brown sugar
1/2 cup granulated sugar
2 teaspoon vanilla extract or 1 tsp vanilla paste
3/4 teaspoon baking soda
1/2 teaspoon salt
150g ap flour (1 cup + 3 TBS)
store bought jam of your choice.
I used Bonne Maman Raspberry Jam (it's so delicious) !
Preheat oven to 350 degrees F. Line two baking trays with parchment paper.
In a medium bowl, whisk together flour, salt, and baking soda then set aside.
In a large bowl beat peanut butter and butter together until smooth. You can also use a stand mixer or hand mixer.
Add in the granulated and brown sugar
and beat until light and fluffy, then mix in the egg and vanilla extract.
Pour the dry ingredients into the bowl and mix until just combined. Do not overmix dough!
Use a large cookie scoop to form 3 tablespoon sized balls. While the cookie dough is still in the cookie scoop use your finger to poke a cavity in the center. Fill it with around 1 tablespoon of jam. Use your fingers to seal the ball.
These cookies are BIG. Bake no more than three on a tray and be sure to leave plenty of space in between them so they can spread.
Bake for 12-14 minutes or until just the edges of the cookies are golden. The center will look raw but they will continue to cook after you take them out of the oven.
Let them cool in the fridge for 20 minutes so everything sets.
These are best eaten within 2-3 days. Store them in airtight container at room temp.