J COOKIES RECIPES

Steps:

• Follow Step 1 of the Chewy Cookie Dough recipe, adding peanut butter to the butter and sugar mixture, then complete Step 2. Once dough forms, add the peanuts and peanut butter chips on low, being careful not to overmix. Scoop 28 portions of dough (3 tbsp. each) with a 2-oz. (#20) cookie scoop onto a parchment-lined sheet. Chill dough for 2 hours or overnight.
• Preheat oven to 350°. Place 14 dough portions between 2 sheets of parchment paper; flatten to 3-inch disks using the bottom of a glass. Repeat with remaining 14 dough portions, flattening to 3 1/2-inch disks; form each 3 1/2-inch disk into a bowl shape. Place 1 tbsp. jam in the center of a flat disk, then top with a bowl-shaped disk. Seal the edges of the dough. Repeat with remaining disks.
• Place 4 cookies 3 inches apart on a parchment-lined baking sheet. (The cookies spread quite a bit and some jam may escape.) Top each cookie with additional peanuts and peanut butter chips. Bake on the middle or upper rack for 15 to 17 minutes, until the outer edges start to crisp and the center is puffy. (Be careful not to overbake—the center is supposed to be gooey.) Cool for 5 minutes on baking sheet, then transfer to a wire rack to cool for a few more minutes before serving. Repeat with the remaining cookies.

Steps:

• 1. Adjust an oven rack to the middle position and preheat the oven to 350°F/175°C. Line 2 rimmed baking sheets with silicone baking mats or parchment paper. If using parchment paper, lightly coat it with vegetable oil or cooking spray.
• 2. With an electric mixer, beat together the confectioners' sugar, dark brown sugar, butter, and peanut butter until smooth. Beat in the vanilla.
• 3. In a medium bowl, whisk together the flour, baking powder, and salt. Beat the flour mixture into the peanut butter mixture a small amount at a time.
• 4. Using a 1-tablespoon/15-milliliter measuring spoon or equal capacity ice cream scooper, scoop the dough onto the prepared baking sheets, placing each cookie about 1 1/2 inches/4 centimeters apart. Roll the dough between your palms and make a dip with your thumb in each. Fill each dip with 1/2 teaspoon jam or jelly.
• 5. Bake the cookies until light golden, about 15 minutes, rotating the baking sheet halfway through the baking time. Transfer the baking sheet to a cooling rack and cool completely before serving.