PB & J Cookies (Chilled)

1 cup soft butter
1 cup granulated sugar
1 cups packed brown sugar
1 cup peanut butter
2 eggs
2 teaspoons vanilla extract
2 ¼ cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt

Cream butter, peanut butter and sugars with an electric mixer on medium high for 1 minute or until fluffy. Hand stir in eggs and vanilla extract; don’t over-mix. Add dry ingredients all at once and mix until fully incorporated. Add an additional 2 Tablespoons flour for high elevation. Scoop out 24 -2” balls of dough. Gently roll and flatten slightly. 
(For a richer flavor and smoother texture refrigerate or freeze until ready to bake.) 
Place on parchment paper lined aluminum cookie sheets.  Bake at 375 degrees for 10+ min.  Let cool completely.  Pipe chilled Peanut Butter Cream straight from a Ziploc bag with a 1 inch corner trimmed off. Swirl with your choice of jam. (I pipe this from a quart size freezer strength Ziploc with a ¼ inch trimmed off.) Drizzle with melted peanut butter.
Refrigerate cookies until ready to serve.  Share!

Peanut Butter Cream
8 oz. softened cream cheese
¾ cup creamy peanut butter
1 teaspoon vanilla extract
1 ½ cups powdered sugar
Dash of salt
12 oz. thawed Cool Whip
Mix cream cheese and peanut butter together until well blended. Stir in vanilla extract. Add powdered sugar and salt and mix on high for 3 minutes. Fold in thawed Cool Whip. Spoon into two different gallon sized Ziploc bags. (This will make it easier to handle.) Refrigerate until ready to use.