As soon as I tried this recipe, I had to include it in a book! The peanut butter cookie remains moist and tender, and no matter what flavor of jelly you use, it makes this classic combination a favorite all over again.
10 T. butter, softened
2 cups crunchy peanut butter
1 ½ cups sugar
1 ½ cups brown sugar
2 T. vanilla extract
3 eggs, room temperature
3 ¾ cups flour
3 tsp. baking powder
1 cup of jelly/jam, your choice of flavor
In a large mixing bowl, cream the butter, peanut butter, sugars, and vanilla. Add the eggs until blended in. Mix in the flour and baking powder. Cover the dough and chill at least 30 minutes.
When the dough is chilled, preheat the oven to 350º. Roll the dough into walnut-sized balls and place them on cookie sheets covered with parchment paper. Using the end of a wooden spoon handle, make a hole: insert the spoon handle about halfway into the ball and rotate it gently to make room for the jelly. Stir the jelly to soften it, spoon it into a pastry tube fitted with a large round tip, and fill the cookies.
Bake for about 10-12 minutes, just until the cookies are getting golden around the edges. Cool completely on the pans, and then let set on metal racks until the jelly is set and not sticky anymore. Makes 7-8 dozen. They freeze well stacked with wax paper between layers.