Peanut Butter Cookies

1. Preheat oven to 350º F.
2. In a stand mixer fitted with a paddle attachment, blend together the butter, sugars, and peanut butter on medium speed until combined. Scrape down the sides of the bowl.
3. Add in the egg and mix until combined.
4. With the mixer on low, add in the flour, baking soda, and salt and mix just until combined, scraping down the sides of the bowl as needed. Gently fold in most of the chocolate chips, leaving a few aside to place directly on top of the cookies.
5. Place the bowl of dough in the fridge to chill for at least 10 minutes.
6. Using a 2 tablespoon scoop, form cookies into balls. Place each cookie on a parchment lined cookie sheet a few inches apart. Place remaining chocolate chips on top of each cookie.
7. Bake the cookies for about 12-14 minutes. Let the cookies cool for about 10 minutes on the baking sheet before carefully moving them to a cooling rack.

Peanut Butter Buttercream

1. Add the peanut butter to a large bowl and sift in the powdered sugar.
2. Mix on medium high until combined, scraping down the sides of the bowl as needed.

Assembly

1. Transfer the jelly to a small piping bag.
2. Transfer the peanut butter buttercream to a pastry bag with a large round piping tip, like Ateco 807.
3. Turn half of the cookies upside down. Starting on the outer rim of the bottom of the cookie, pipe a swirl, moving further into the center.
4. Pipe some jelly on top of the buttercream in a similar swirl motion.
5. Top with another cookie so that the tops of the cookies are facing outward. Repeat this process with the rest of the cookies. Enjoy!