Name: Peanut Butter and Jelly Cookies
Prep time: 1 h 40 min
Cook time: 11 min
Total time: 1 h 51 min
Cuisine: American
Ingredients: 4oz (1/2 cup) Butter, softened to room temp.; 4oz (1/2 Cup) Creamy Peanut Butter; 150 grams (3/4 Cup) Light Brown Sugar; 50 Grams (1/4 Cup) Granulated Sugar; 1 Large Egg, at room temperature; 1 Tablespoon Pure Vanilla Extract; 188 Grams (1 1/2 Cups) All-Purpose Flour/ Plain Flour; 3/4 Teaspoon Baking Soda; 3/4 Teaspoon Salt; 2 Teaspoons Cornstarch/ Cornflour; 4oz (1/2 Cup) Strawberry or Raspberry Jelly or Jam; 4oz (1/2 Cup) Peanut Butter

Ingredients

Units Scale

Cookies

4oz (1/2 cup) Butter, softened to room temp.
4oz (1/2 Cup) Creamy Peanut Butter
150 grams (3/4 Cup) Light Brown Sugar
50 grams (1/4 Cup) Granulated Sugar
1 Large Egg, at room temperature
1 Tablespoon Pure Vanilla Extract
188 grams (1 1/2 Cups) All-Purpose Flour/ Plain Flour
3/4 Teaspoon Baking Soda
3/4 Teaspoon Salt
2 Teaspoons Cornstarch/ Cornflour

Filling

4oz (1/2 Cup) Strawberry or Raspberry Jelly or Jam
4oz (1/2 Cup) Peanut Butter

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Instructions

In the bowl of an electric stand mixer fitted with a paddle attachment or in a large mixing bowl with a handheld electric mixer combine the peanut butter and butter together for 2 minutes, until fully combined and light and fluffy. Add the brown and granulated sugar then mix for 2 minutes.
While mixing in a separate bowl mix together flour, baking soda, salt, and cornstarch set aside.
Add the egg and vanilla to the butter mixture, and mix for another 2 minutes. Gently fold in the flour mixture until just combined. Cover the bowl with plastic wrap and chill the dough in the refrigerator for 30 minutes. The dough is quite soft so you need to harden it a bit before you make the cookies.
Using a medium cookie scoop, scoop a heaping 1.5 Tablespoons size balls of dough then gently press it into a flatter disc. Add a 1/2 teaspoon of peanut butter then jelly and pinch the sides of the dough up to seal the filling in. If you completely cover the PB & jelly when the cookie bakes you may not see it but if you leave a little peeking through it will bake up as a nice centerpiece. Place dough balls on a parchment-lined plate wrapped in plastic wrap or container and chill dough for 1 hour- 48 hours. You need the filling to chill up.
When ready to bake preheat the oven to 350F/180C and line a baking sheet with a silpat liner, if using one.
Bake for 9-11 minutes, the dough should look set and no longer wet. Let sit in the pan for 5 minutes then transfer to wire rack to cool completely. Store in an air-tight container for up to 5 days.