I have a truly insatiable sweet tooth. My great friend Liz McCreery is the exact same way! We will try all your sweetest goods without batting an eye. My PB&J Peanut Butter Cookies are decadent, rich and doughy. If you like multi-textured desserts with a great depth of flavor, these cookies will be a sure fire hit. (Basically, you’re making a PB&J with two peanut butter cookies, homemade peanut butter frosting, and whisked jam.)

For the cookies, preheat your oven to 375°. You will need 1 cup of chunky peanut butter, 1 1/4 cups of brown sugar, 1/2 cup of granulated sugar, 2 cups of flour, 1 teaspoon of baking soda, two eggs, a stick of unsalted butter, a teaspoon of salt and 1.5 teaspoons of vanilla.

Turn your mixer to low-medium speed, and combine the chunky peanut butter with the softened butter. (I like to use chunky peanut butter in the cookie dough because I think it looks prettier and adds more of a crunch than creamy peanut butter!) Add the two types of sugar, as well as the two eggs and vanilla. Next, in a separate bowl, add the flour, baking soda and salt. While continuing to mix at a low-medium speed, add your dry ingredients to your wet ingredients. Make sure these are well-combined, but do not over mix your dough.  This will make your cookies tough and dry. Form your dough into little balls and flatten them down on two cookie sheets. Bake for 15 minutes. Once you remove the cookies from the oven, leave them on the sheet until cool, allowing them to continue baking.

For the peanut butter frosting, you will need 1/2 cup of creamy peanut butter, 1 cup of confectioner’s sugar, half a stick of unsalted butter and 3 tablespoons of milk. Add the peanut butter, confectioner’s sugar and softened butter to your mixing bowl. Turn your mixer to medium speed and add 3 tablespoons of milk while mixing. Continue to mix until your frosting is light and fluffy. You should be aiming for peaks!

The ‘jelly’ portion of your cookie is the easiest part: Just whisk 1 cup of jam like a mad woman, whatever flavor you like, allowing the jam to break up. This makes it thinner and more spreadable. Then, just like making a regular PB&J, spread your peanut butter frosting and whisked jam atop two cookies, and press together.