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Peanut Butter and Jelly Stuffed Cookies

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Ingredients
  

  • 6 T. butter soft
  • ½ cup sugar
  • ½ cup brown sugar
  • ½ cup SKIPPY peanut butter
  • 2 eggs
  • 1 tsp vanilla
  • ½ tsp baking soda
  • ¼ tsp salt
  • 1 ½ cups flour
  • Peanut Butter
  • Strawberry Preserves

Instructions
 

  • Preheat oven to 350.
  • Beat butter and sugars smooth.
  • Add peanut butter and combine.
  • Add eggs, one at a time and vanilla.
  • Add flour, baking soda and salt.
  • Chill dough at least one hour (Can park in the freezer)
  • You will also need to freeze portions of peanut butter and jam. I used silicone muffin tins for easy freezing. I used a heaping Tablespoon of each. Freeze one hour and remove.
  • Scoop some dough onto the cookie sheet and flatten.
  • Top with the peanut butter and jelly.
  • Add another mound of dough and encase it all around the filling so none will leak out.
  • Bake 15-20 minutes.
  • Let cool on sheet before moving to a rack.
  • (*Note: You can make these as large or as small as you like. Jut adjust your amount of peanut butter/jelly filling and baking time.)
  • *Baking tip: Half way through, you can take a spoon or knife and carefully press the edges of the cookie inward while baking to create more thickness.