Serving: Makes about 3 dozen cookies
1 cup (250 ml) unsalted butter, room temperature
1 cup (250 ml) sugar (caster sugar)
1 cup (250 ml) light brown sugar, packed
1 cup (250 ml) peanut butter
2 large eggs
2 Tbsp (30 ml) sour cream (optional)
1 tsp (5 ml) vanilla extract
3 ½ cups (875 ml) all-purpose flour (Plain flour)
2 tsp (10 ml) baking powder
¼ tsp (1 ml) baking soda (Bicarbonate of soda)
1 cup (250 ml) grape jelly, strawberry or raspberry jam
1. Preheat the oven to 350°F (175°C) and line a baking tray with parchment paper.
2. Cream the butter, sugar and brown sugar until smooth. Beat in the peanut butter and add the eggs, 1 at a time. Stir in the sour cream and vanilla. In a separate bowl, stir the flour, baking powder and baking soda. Add the flour mixture to the peanut butter mixture, stirring to blend. Scoop large tablespoonfuls of dough, shape into balls and place 2-inches (5 cm) apart on baking tray. Press an indent in the center of each cookie with your thumb or knuckle.
3. Bake the cookies for 12 to 15 minutes, until lightly browned. While still warm from the oven, you can press the indentation deeper into the cookie, so that it can hold more jam. Allow the cookies to cool completely before filling about 10 minutes.
4. Stir the jelly or jam to soften it, then spoon teaspoonfuls into the centre of each cookie.