Preheat oven to 350F and prepare a baking sheet with parchment paper.
Scoop twelve 1-teaspoon mounds of creamy peanut butter onto the prepared baking sheet, then pop it into the freezer for 15 minutes to firm up. You’ll be using about 1/2 cup of peanut butter total for the “stuffing.”
In a bowl, cream together the butter, peanut butter, granulated sugar, and brown sugar. Don’t rush this step—it’s key for getting that perfect texture. Use a stand mixer with the paddle attachment or a hand-held mixer, and mix for about 3 minutes, until the sugars are fully incorporated and the mixture is light and fluffy.
Add in eggs and vanilla and mix until smooth.
Next, add the flour, baking soda, and salt to the bowl and mix just until combined—be careful not to overmix here. You’re looking for the flour to be fully incorporated, but that’s it. Once that’s done, toss in the peanut butter chips and stir until they’re evenly distributed throughout the dough.
Using an ice cream scoop or a large spoon, portion out a golf ball-sized scoop of dough and place it in your hand. Flatten it gently with your palm until it’s about 1/8-inch thick. Spoon 1 teaspoon of jelly onto the center, then top it with one of the chilled peanut butter scoops. Carefully fold the edges of the dough up and over the filling, sealing it completely. Then, just like you’re making a snowball, gently roll it into a smooth ball. Place it on a parchment-lined baking sheet.
These cookies really spread—so don’t overcrowd the baking sheet! Leave about 3 inches between each one to give them space to do their thing. They’re big boys, and trust me, it’s better to bake in two batches than end up with one giant cookie blob.
Bake the cookies for 18–20 minutes, until the edges are golden and the tops are just set. Once out of the oven, let them rest on the baking sheet for 10 minutes—don’t skip this step! It’s key for letting the bottoms crisp up and helps the cookies hold their shape perfectly.
Carefully transfer the cookies to a cooling rack using a spatula. This gives them a chance to firm up a bit more and helps prevent them from falling apart when you go to pick one up—if you can wait that long!
