Preheat oven to 350F and prepare a baking sheet with parchment paper.

Spoon out twelve 1 tsp scoops of creamy peanut butter onto the prepared baking sheet and pop it into the freeze for 15 minutes. Use the peanut butter for the "stuffing" around ½ cup.

In a bowl mix together the butter, peanut butter, sugar, and brown sugar. Do not rush this process. Use a stand mixer with a paddle attachment or use a hand held mixer. You want the sugar to really dissolve into the butter. Mix for about 3 minutes.

Add in eggs and vanilla and mix until smooth.

Now pour in the flour, baking soda, salt and mix. Do not over mix here. We are just looking to have the flour totally incorporated. Once flour is mixed in, add the peanut butter chips and stir until they are incorporated.

Using a ice cream scoop or large spoon, scoop out a golf ball size scoop of the dough and place in your hand. Using your palm, flatted the dough ball until its about ⅛th of an inch thick. Now spoon 1 tsp of jelly onto the flatted dough ball and then drop one of the chilled peanut butter scoops on top of the jelly. Now using your hands fold all edges of the cookie over the peanut butter and jelly. Now in the same way you would form a snow ball, lightly press and roll the dough ball. Place on a parchment lined baking sheet.

Key tip here. These cookies spread. Do not over crowd!!! Give 3 inches between each cookie. These are biggggg. Better to cook two batches then have them all melt together.

Bake cookies for 18-20 minutes. After 20 minutes remove from the oven and let cookies sit on baking tray for 10 minutes. This is really important for any cookie as this allows the bottom to crisp.

Now transfer the cookie using a spatula to a cooling wrack. This will allow the cookie to congeal a little bit more and make it less likely to break apart when you pick them up.

Ok. You made it. These are amazingly delicious. I truly, truly hope you love them. I know I did. Happy Baking!