There's something about the combination of peanut butter and jelly that we'll never outgrow.
I don't care what anyone says, or how old I get: I will be making PB&Js until the day I die. Few combinations are more satisfying, or more indisputably American. Peanut butter and jelly is both highly specific in its definition and infinitely customizable in execution.
If you're working in a fairly cool kitchen, the soft dough can be rolled right away. If your kitchen is warmer than 72°F, or if you're not super comfortable handling soft doughs, wrap the dough in plastic and give it 30 minutes in the fridge. It can stay there for a full week, so you can whip up the dough on a weekday and save the fun of baking and assembling the cookies for a lazy Sunday, if you prefer.
You can cut the dough into any shape you like, but it can be tricky to spread two sorts of filling into a star shape, or anything asymmetrical. After you've cut the dough, use an offset spatula to help preserve the shape of the cookies as they're transferred to a parchment-lined sheet pan. Let them cool directly on the sheet pan, then flip half upside down and cover with a generous smear of your favorite peanut butter. Since the cookie itself is quite crunchy, I prefer creamy peanut butter in this case, but the heart wants what it wants; if you need to double down on crunch, I won't stop you.
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