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1 cup unsalted butter, at room temperature
1 cup granulated sugar
1 cup light brown sugar, packed
1 cup peanut butter
2 large eggs
2 tbsp sour cream
1 tsp vanilla
3 3/4 cups all-purpose flour
2 tsp baking powder
1/4 tsp baking soda
1 cup grape jelly, can substitute strawberry or raspberry jam
Preheat oven to 350F (180C) and line two baking sheets with parchment paper.
In a large bowl, cream the butter, sugar and brown sugar until smooth. Beat in the peanut butter and beat in eggs one at a time. Stir in the sour cream and vanilla. In a separate large bowl, stir the flour with baking powder and baking soda. Add the flour mixture to the peanut-butter mixture, stirring to blend.
Scoop large tablespoonfuls of dough and shape into balls. Place balls at least 2 in. (5 cm) apart on each baking sheet. Indent the centre of each cookie with your thumb. Bake cookies until lightly browned for 12 to 15 min, then cool completely before filling indentations with jelly.
Go ahead and try a spoonful of this delicious peanut-butter dough before you bake it. (We did, too.) This recipe is from Anna Olson's new book In the Kitchen with Anna. The recipe has not been tested by the Chatelaine Test Kitchen.