Last night the most terrible/wonderful thing happened. I found this recipe. Some genius decides to put peanut butter and jelly back together again — as a cookie.

These are a high-maintenance peanut butter cookie. First, make the dough, then let it chill at least 4 hours. Then roll, freeze, cut, fill, seal, and bake. Once they’re done, you’ve worked up quite an appetite.

So, eat two.

Jam-Filled Peanut Butter Cookies
Makes 16-18 cookies

Adapted from Desserts by the Yard by Sherry Yard

1 cup all-purpose flour
1/2 tsp baking soda
1/4 tsp salt
1 stick unsalted butter, softened
1/2 cup sugar
1/2 cup packed light brown sugar
1 cup peanut butter, at room temperature
1 large egg, at room temperature
1 tsp vanilla extract
1/2 cup your favorite jelly

Sift together flour, baking soda, and salt. Set aside.

In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl with a hand mixer, cream together the butter, sugar, and brown sugar until smooth and fluffy, about 2 minutes.

Scrape down the bowl. Beat in the peanut butter. Scrape down the bowl. Add the egg, and beat in. Beat in the vanilla. Scrape down the bowl. Gradually add the flour mixture. Wrap the dough in plastic wrap. Refrigerate for at least 4 hours.

Dust an approximately 12-by-17-inch sheet of parchment paper with flour, place the dough on it, and dust the top of the dough. Top with another sheet of parchment and roll out to about ¼-inch thickness. Place with the parchment on a baking sheet and freeze for 30 minutes.

Place racks in the middle and upper third of the oven, and preheat the oven to 350 degrees. Line two half sheet pans with parchment paper.

Remove the top sheet of parchment from the dough, and using a 3-inch round cookie cutter, cut 3-inch circles of dough. Top 1 circle with 1/2-1 tsp. of the jelly and cover with another circle. Pinch the edges together and place on one of the baking sheets. Repeat with the remaining circles, placing the cookies 1 inch apart.

Bake for 10 minutes. Rotate the baking sheets from top to bottom and from front to back, and bake for another 3 to 4 minutes, until the cookies are nicely browned. Remove the cookies from the oven and allow to cool on the baking sheets, on racks. Do not handle the cookies until cool – they’re very crumbly and could easily fall apart. (The cookies can be stored airtight for 2 days.)

**I found this recipe while browsing through food photos on TasteSpotting. (TasteSpotting is a website filled with pages of high quality photos from various food bloggers around the world. All photos link back to the corresponding food blog, so it’s a fun way to browse for recipes and other food related information.) This is a cool site, I highly recommend you check it out.**