Grape or strawberry jelly (about 1 teaspoon per cookie)
Instructions
In a large mixing bowl, cream the butter, peanut butter, sugar, and brown sugar until light and fluffy.
Beat in the egg, egg yolks, and vanilla extract.
In a separate bowl, whisk together the bread flour, vanilla pudding mix, baking soda, and salt. Gradually add the dry ingredients to the wet mixture until just combined.
Stir in the chopped peanuts.
Cover the dough and chill it in the refrigerator for 2 hours.
Prepare the Jelly:
Scoop teaspoonfuls of your chosen jelly onto a tray.
Keep the tray in the freezer while the dough is chilling.
Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
Roll a portion of chilled dough into a ball.
Flatten the ball slightly and place a frozen jelly piece in the center. Wrap the dough around it to completely enclose the jelly to form your cookie.
Place the dough balls on the prepared baking sheet, spaced about 2 inches apart. Repeat with the remaining dough and jelly.