1/4 vegan butter
1/4 creamy peanut butter
1 cup sugar
1/4 cup plant milk
2 cups flour
1 tsp baking powder
1 tsp baking soda

5 tbs crunchy peanut butter
5 tsp jelly


Scoop your 5 tbs of peanut butter onto a parchment lined baking sheet. Set in freezer until ready to use. In a large bowl, add vegan butter and peanut butter, mix until combined. Once mixed add in sugar and mix until combined. Once combined add in plant milk and mix until homogenous. Once all wet ingredients are combined, add in flour, baking powder and baking soda on top. Mix all together until dough forms. Once your dough has come together begin to form ball of dough and flatten to the size of a small pancake. Spoon in jelly first and add in frozen scoop of peanut butter. Form the dough around the filling and repeat for rest of cookies. If the cookies are leaking or oozing don’t panic just keep forming the dough around it and seal as many cracks as you can. Place cookies spaced out on a parchment lined baking sheet and bake at 350°F for 15-17 mins. Let cool, serve and enjoy!