Peanut & Jelly Butter Stuffed Cookies

For the cookies:

10 tablespoons crunchy peanut butter
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking soda
1 teaspoon salt
1 cup creamy peanut butter
1/2 cup granulated sugar
1/2 cup brown sugar
8 tablespoons unsalted butter, at room temperature
2 eggs
1 1/2 teaspoons vanilla extract

For the filling:

10 tablespoons crunchy peanut butter
10 teaspoons jam or jelly of your choice

Preparation

Use an ice cream scoop or two spoons to make 10 even portions of crunchy peanut butter on a baking sheet or tray. Place in freezer for at least 30 minutes or more before use.
Heat oven to 375˚. Mix together flour, baking soda, and salt in a small bowl.
In a large bowl cream together the white and brown sugar with the butter and also the creamy peanut butter using an electric mixer. Add eggs one at a time, followed by the vanilla.
In a large bowl cream together the white and brown sugar with the butter and also the creamy peanut butter using an electric mixer. Add eggs one at a time, followed by the vanilla.
Add dry ingredients to the creamed mixture. Once fully blended make 10 even balls of dough with hands and place on tray or baking sheet.
Add dry ingredients to the creamed mixture. Once fully blended make 10 even balls of dough with hands and place on tray or baking sheet.
Flatten one dough ball into a 3-inch circle. Add spoonful of jam in the middle, followed by the cold peanut butter ball on top. Seal the dough around the filling very gently so as to not lose too much of jam or jelly. Repeat for each dough ball.
Flatten one dough ball into a 3-inch circle. Add spoonful of jam in the middle, followed by the cold peanut butter ball on top. Seal the dough around the filling very gently so as to not lose too much of jam or jelly. Repeat for each dough ball.
Place cookies in the oven -5 to a baking sheet. Bake for about 7 minutes and then turn cookies over with a spatula. Cook for 7-10 minutes more. Allow to cool on a wire rack until just barely warm before serving.

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