– 2 ¼ cups All-purpose flour – 1 teaspoon Baking soda – 1 teaspoon Salt – 1 cup Unsalted butter melted and cooled to room temperature – 1 ¼ cup Brown sugar packed light or dark – ¾ cup White granulated sugar – 1 cup Peanut butter – 1 teaspoon Pure vanilla extract – 2 Large eggs room temperature – 1 cup Peanut butter melted – ½ cup Powdered sugar sifted – ¼ teaspoon Ground cinnamon – 1 cup Strawberry jelly I liked strawberry preserve
In a larger basin, combine flour, baking soda, and salt. Set aside.Beat melted butter (cooled to room temperature), brown sugar, and sugar on high speed for 2 minutes in a mixer. A faint color will result.
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Add peanut butter, vanilla, and eggs. Mix medium-speed until mixed. Add dry ingredients and stir slowly. Preheat oven to 350°F. Use parchment on two cookie sheets. Let cookie dough rest for 10 minutes to avoid spreading.
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Use a 2 oz cookie scoop or 2 TBSP to scoop dough. Per sheet, scoop 6 cookie dough balls.One cookie sheet at a time. Bake 9-11 minutes.
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For five minutes, leave the cookies on the hot pan before moving them to a rack to cool. Allow cookies to cool completely before decorating them.
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Heat peanut butter in the microwave. Beat in the sifted powdered sugar and cinnamon with a hand mixer. Smoothly mix. Return to microwave to melt if thick.
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Top the cookie with 1 tablespoon of whipped peanut butter. Use an offset frosting spatula. Put ½ tbsp of strawberry jelly on top of peanut butter and spread.
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