1. The Jelly Prep (Do This First!)

Before you even touch the flour, you need to prep your filling. This is the trick to a mess-free stuffed cookie.

• Line a tray or small plate with parchment paper.

• Scoop teaspoonfuls of your chosen jelly onto the tray.

• Freeze: Place the tray in the freezer while you make and chill the dough. The jelly needs to be solid to handle easily.

2. Make the Dough

• Cream: In a large mixing bowl, cream the butter, peanut butter, sugar, and brown sugar until light and fluffy.

• Wet Ingredients: Beat in the egg, egg yolks, and vanilla extract. Scrape down the sides of the bowl to ensure everything is incorporated.

• Dry Ingredients: In a separate bowl, whisk together the bread flour, vanilla pudding mix, baking soda, and salt.

• Combine: Gradually add the dry ingredients to the wet mixture until just combined. Do not overmix! Finally, stir in the chopped peanuts by hand.

3. CHILL THE DOUGH

• • Cover the bowl with plastic wrap and chill it in the refrigerator for 2 hours.

  • Why chill? Since this dough uses pudding mix and extra yolks, it can be sticky. Chilling allows the flour to hydrate and the fats to solidify, preventing the cookies from spreading too flat in the oven.

4. Assemble and Bake

• Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.

• Stuff the Cookies: Remove the dough from the fridge and your jelly from the freezer. Roll a portion of dough into a ball. Flatten it slightly in your palm.

• Seal: Place a frozen piece of jelly in the center and wrap the dough around it to completely enclose the jelly. Ensure there are no cracks!

• Bake: Place the dough balls on the prepared baking sheet, spaced about 2 inches apart. Bake for 12 minutes.