Peanut Butter and Jelly Cookies

• 1/4 cup granulated sugar
• 3/4 cups brown sugar
• 1/2 cup creamy peanut butter
• 1/4 cup butter, softened
• 1 egg and 1 egg yolk
• 1 tsp vanilla extract
• 1.25 cups flour
• 1/2 teaspoons baking soda
• 1/2 teaspoon salt
• Jam of choice (we used strawberry and mixed berry)
• Optional: 3 Tbsp peanut butter for drizzling

Heat oven to 350ºF (190ºC). With an electric mixer with a paddle attachment, cream granulated sugar, brown sugar, peanut butter, butter at medium speed until fluffy. Beat in egg and vanilla. In a separate bowl, combine flour, baking soda, and salt. Slowly add flour mixture to wet ingredients until dough forms. Cover and chill in fridge for at least 2 hours or up to 24 hours.  Shape dough into 1¼ inch balls. Place about 3 inches apart on ungreased cookie sheet. Using a fork dipped in sugar, flatten by making a crisscross pattern.  Bake 9 to 10 minutes or until light golden brown. Cool 2 minutes; remove from pan and cool completely. Add a teaspoon of jam to the center of each cookie. In a microwave safe bowl, melt peanut butter for 15 seconds or until just liquified. Using a spoon, drizzle the melted peanut butter over the top of each cookie.