PB&J Stuffed Cookies (Print Version)

# Ingredients:

→ Cookie Dough

01 - 1 and 1/2 cups plain flour
02 - 1/2 cup unsalted butter, at room temperature
03 - 1 cup smooth peanut butter
04 - 1/2 cup packed brown sugar
05 - 1/2 cup regular sugar
06 - 1 teaspoon vanilla essence
07 - 1 large egg
08 - 1/2 teaspoon baking soda
09 - 1/2 teaspoon baking powder
10 - 1/4 teaspoon regular table salt

→ Filling

11 - 1/2 cup jelly (grape, strawberry, or your favorite flavor)

# Instructions:

01 - Turn your oven to 350°F (175°C) and lay parchment paper on a baking tray.
02 - In a big bowl, whip together the peanut butter, butter, white sugar, and brown sugar until it's smooth and fluffy.
03 - Mix in the egg and vanilla until everything blends nicely.
04 - In a different bowl, mix together the flour, baking soda, salt, and baking powder using a whisk.
05 - Slowly mix the dry ingredients into the wet mixture until it forms a soft dough.
06 - Scoop 2 tablespoons of dough, flatten them into small circles, and place half of them on the prepared tray.
07 - Spoon about a teaspoon of jelly into the middle of each circle on the tray.
08 - Put another dough circle on top of each jelly-filled piece and press the edges together to seal. Use a fork to make a simple pattern along the edges.
09 - Bake the cookies for 12-15 minutes, just until the bottoms are golden.
10 - Let the cookies sit on the tray for 5 minutes before transferring them to a cooling rack.

# Notes:

01 - These peanut butter cookies, stuffed with jelly, are a tasty way to enjoy the PB&J combo—soft, sweet, and satisfying.
02 - Press the edges well so the jelly stays inside while baking.
03 - Swap out grape or strawberry jelly for options like apricot, blackberry, or raspberry to mix it up.