Chewy honey- and brown sugar-sweetened peanut butter cookies receive a simple filling of your favorite grape jelly before being rolled in turbinado sugar and baked to golden perfection.Complete with a little sugary crunch, nutty peanut flavor, and a jammy center, these cookies are PB&J lover’s dream.Grape Jelly-Stuffed Peanut Butter Cookies   Makes about 15 cookies Ingredients ½ cup (113 grams) unsalted butter, softened 1 cup (220 grams) firmly packed light brown sugar 1 large egg (50 grams), room temperature 2 large egg yolks (37 grams), room temperature ¾ cup (192 grams) creamy peanut butter 1 tablespoon (21 grams) honey 1 teaspoon (4 grams) vanilla extract 2¼ cups (281 grams) all-purpose flour 1 teaspoon (5 grams) baking powder ¼ teaspoon (1.25 grams) baking soda ¾ cup (240 grams) grape jelly ½ cup (100 grams) turbinado sugar Instructions In the bowl of a stand mixer fitted with the paddle attachment, beat butter and brown sugar at medium speed until fluffy, 3 to 4 minutes, stopping to scrape sides of bowl.

Add egg and egg yolks, beating until well combined.Beat in peanut butter, honey, and vanilla.In a large bowl, whisk together flour, baking powder, and baking soda.

With mixer on low speed, gradually add flour mixture to butter mixture, beating just until combined.Cover and refrigerate for at least 1 hour.Preheat oven to 325

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