Line two baking sheets with parchment paper. Set aside.
Spoon twelve ½ tbsp dollops of jam on a parchment lined tray and freeze while you prepare the cookie dough.
In a large bowl, using a handheld or stand mixer fitted with a paddle or whisk attachment mix butter and sugar until combined. Add peanut butter then the egg and beat just until incorporated. Add flour, baking powder, and salt, and mix just until combined. Do not overmix.
Divide into 12 cookie dough balls. Remove jam from the freezer. Divide each cookie dough into two. Form one half into a disc and fill with one dollop of jam. Form the other half into a disc and lay on top of the jelly. Pinch and seal the sides with your fingers, so that the jam is completely enclosed.
Watch the video above for a better understanding.
Bake until the tops look pale and puffy. Approx 10 - 12 minutes
Let cool on the baking sheet for about 5 minutes then transfer to a wire rack and let cool completely.
These cookies will stay fresh in an airtight container at room temperature for up to 4 days.
Recipe Video
Recipe by at https://laurasglutenfreekitchen.com/2019/01/gluten-free-peanut-butter-jelly-cookies/