Instructions

1. Preheat oven to 350 and line a baking sheet with parchment paper and set aside.
2. Reserve 1 cup of peanut butter for the cookie dough. Set aside.

3. Line a plate with wax or parchment paper. With the remaining 1/2 cup peanut butter, scoop out 1 tablespoon portions and place them onto the prepared plate. You will need 7-8 mini scoops of peanut butter. They don’t need to be exact. Place the plate with the dollops in the freezer while you prepare the cookie dough.

4. In the bowl of your stand mixer fitted with the paddle attachment, mix together 1 cup of peanut butter and the softened butter until smooth. Add in both types of sugars and mix for 2 minutes on medium speed.
5. Add the egg, vanilla, baking soda, and salt and mix for 30 seconds, until combined, scraping the sides of the bowl as needed.
6. Turn the mixer to low and add in the flour, mixing until just incorporated. Stir in the peanut butter chips.
7. Using a 1/4 cup scoop, scoop out out the dough and flatten into circles on the baking pan. Remove the plate with the peanut butter dollops from the freezer. Make a large well in the cookie dough. Scoop out 1 teaspoon of the strawberry preserves and place this into the well of the cookie dough. Top this with one of the frozen peanut butter dollops (or place next to the jelly dollop). Scoop another 1/4 cup of cookie dough, flattening it into a circle and placing it over the cookie dough on the pan. Pinch the sides so the peanut butter and jelly are sealed in. They will look like large "mounds".
8. Because these cookies are so large, I put only 2-3 on each pan. Bake for 12 minutes, or until the edges are lightly golden and the tops start to crack.
9. Remove the cookies from the oven.
10. Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.