Peanut Butter & Jelly Cookies

Peanut butter and jelly sandwiches are a classic childhood favorite, packed in many lunch boxes over the years. I still love to eat PB&J's now! And what's not to love about a classic PB&J?  They are the perfect combination of creamy and salty peanut butter and sweet jelly sandwiched between two slices of soft bread. This cookie is the perfect treat for any PB&J lover. These jumbo-sized peanut butter cookies are soft and chewy and filled with a center of your favorite sweet jelly. Enjoy!   

Peanut Butter & Jelly Cookies: (peanut butter cookies adapted from Elle's New England Kitchen & idea from Giada)

• 2 1/2 cups all purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 3/4 butter, softened
• 1/4 cup shortening
• 1 cup granulated sugar, plus 1/4 cup
• 1 cup brown sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• peanut butter mixture, see below
• 1 cup peanut butter chips
• about 1/2 cup of your favorite jam/jelly

Peanut Butter Mixture

• 8 oz. peanut butter
• 2 oz. (1/2 stick butter), softened
• 2 oz. honey

Heat oven to 350 degrees. Line baking sheets with parchment paper and set aside. Make the peanut butter mixture by combining all of the ingredients. Set aside.

In a medium bowl, mix flour, baking powder, baking soda, and salt, set aside. In a standing mixer or large bowl, cream the 3/4 butter, shortening, and both sugars until light and fluffy. Add the eggs, one at a time, beating well after each addition, then add the vanilla and peanut butter mixture. Add the flour mixture by the cupful and beat at low speed until fully mixed. Stir in the peanut butter chips.

Put the remaining 1/4 of sugar in a small bowl. Form the dough into 1/4 cup-size balls and roll in sugar. Arrange 5 balls of dough, evenly apart, on prepared baking sheets. Using a round 1/4 teaspoon measure, or the thin end of a wooden spoon, make a hole in the center of each ball of dough, about 1/2 to 3/4-inch deep. Spoon about 1 teaspoon jam into each hole. Bake for 11-14 minutes until the dough has spread and the surface of the cookies are crackled. Cool for 5 minutes and transfer to a wire rack to cool completely, about 20 minutes. Serve or store in an airtight container.