Soft PBJ Cookies (Print Version)

Chewy peanut butter cookies dusted in sugar, filled with jam, and topped with melted peanut butter and bits of nuts.

# Ingredients:

01 - 1/4 teaspoon salt.
02 - 1/2 teaspoon each baking soda and baking powder.
03 - 1 large egg, at room temperature.
04 - 1/2 cup softened butter.
05 - 1 cup smooth peanut butter.
06 - 1/4 cup sugar for coating.
07 - 1/2 cup brown sugar and white sugar (equal amounts).
08 - 1/4 cup each chopped peanuts and melted peanut butter for finishing.
09 - 1 1/2 cups plain flour.
10 - 1 cup strawberry jelly.
11 - 2 teaspoons vanilla extract.

# Steps:

01 - Combine salt, soda, flour, and baking powder with a whisk.
02 - Cream the butter and sugars together. Stir in the peanut butter, egg, and vanilla before blending in the dry mix.
03 - Cool the dough in the fridge for half an hour. Set oven to 350°F.
04 - Coat dough spheres with sugar. Press into them to make spaces, then spoon in some jelly.
05 - Cook until the borders are firm, about 14-15 minutes. While warm, reshape using a round cutter.
06 - Top with jelly, a drizzle of peanut butter, and a sprinkle of nuts. Let it cool down fully.

# Helpful Notes:

01 - Keep it in an airtight container for 3 days or refrigerate for up to 1 week.
02 - You could turn these into stuffed treats if you like.

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