These easy Peanut Butter and Jelly Cookies are super soft, have an intense PB flavor and a sweet Jelly filling. 100% failproof.
Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper. Set aside.
Spoon twelve 1/2 tbsp dollops of jelly or jam on a paper layered plate and freeze until you are done with the cookie dough.
In a large bowl, using a handheld or stand mixer fitted with a paddle or whisk attachment mix butter and sugar just until combined. Add egg, vanilla*, and peanut butter and beat just until incorporated. Add flour, baking powder, and salt, and mix just until combined. Do not overmix at any step.
Weigh cookie dough and divide into 12 cookie dough balls. Remove jelly from the freezer. Divide each cookie dough into two. Form one half into a disc and fill with one dollop of jam. Form the other half into a disc and lay on top of the jelly. Pinch and seal the sides with your fingers, that the jelly is completely enclosed. Watch the 1-minute video and also the step-by-step photos for better understanding.
Bake one sheet after another for 11-13 minutes, until the tops aren't shiny anymore and the cookies look pale, puffy, and dry. Let cool on the baking sheet for about 5 minutes then transfer to a wire rack and let cool completely. They will stay fresh in an airtight container at room temperature for up to 4 days.
*First, cut off the straight end of the vanilla bean. Then place the tip of your sharp knife below the curled end and cut the vanilla bean through the middle of the bean lengthwise. Although you don't need to cut it all the way through, it's ok when you do so. Then open the vanilla bean and scrape out the flavorful seeds with the back of your knife. Just use the seeds.