This recipe was prepared by Chef John Maxwell on Real Virginia, Virginia Farm Bureau’s weekly television program.

Maxwell, a certified executive chef, culinary educator and member of the American Academy of Chefs, shares delicious seasonal recipes in a Real Virginia segment sponsored by Virginia Grown, a program of the Virginia Department of Agriculture and Consumer Services.

Heat oven to 350°.

In a mixing bowl, combine brown sugar, butter and shortening, and beat at medium speed, scraping the sides of the bowl often, until creamy.

With mixer running, add eggs one at a time. Slowly add flour; continue beating until batter is well-mixed. Add baking soda; beat at low speed, scraping bowl often. Stir in peanuts, chocolate chips and vanilla. Mix well one more time, taking care not to crush peanuts or chocolate chips.

On ungreased cookie sheets, drop dough by level tablespoonfuls, 2 inches apart. Bake 20 minutes or until done. Use a spatula to press cookies flat while still hot.

Once cookies are cool, spread small a amount of jelly on one cookie and top with another cookie to make a peanut butter and jelly “sandwich.”