In a large mixing bowl or stand mixer cream butters and sugars 3 minutes until light and fluffy.
Add vanilla and egg. Beat until just combined.
Add flour, baking soda and salt. Mix until just combined.
Using a medium cookie scoop or tablespoon, form 1¼”dough balls. Roll in your hands until smooth.
Place on a baking sheet (up to 12 for a full sheet). Using the back of a measuring spoon or your thumb, create a well.
Add ¾ teaspoon jelly.
Bake 8 minutes at 350
Remove from oven.
Allow to cool 1 minute before transferring to a cooling rack.
Warm peanut butter and place in a pastry bag or sealable bag with a small clip on the corner. Drizzle peanut butter back and forth over cookies.
Notes
As always, don't overbake. The cookies keep cooking on the pan after they're taken out of the oven.
Don't overmix the dough. They'll be soft and chewy if you stop mixing right after the ingredients are incorporated.
Measure flour using the scoop and level method to get an accurate amount. Too little can make the cookie crispy and too much flour can make it crumbly.
Nutrition
Calories: 132kcal
Keyword peanut butter and jam cookies, peanut butter and jelly cookies