Peanut Butter and Jelly Cookies
If you want to use regular peanut butter, reduce butter by 2 tbsp (30 mL) and brown sugar by 1/4 cup
1/2 cup (125 mL) unsalted butter, softened
1/2 cup (125 mL) packed brown sugar
1/4 cup (50 mL) granulated sugar
1/2 tsp (2 mL) vanilla
2/3 cup (150 mL) natural peanut butter
1-1/2 cups (375 mL) all-purpose flour
1/2 tsp (2 mL) baking soda
1/4 tsp (1 mL) salt
1/2 cup (125 mL) grape jelly, (approx)
In large bowl, beat together butter, brown sugar and granulated sugar until fluffy; beat in egg and vanilla. Beat in peanut butter.
Whisk together flour, baking soda and sa< stir into peanut butter mixture in 2 additions.
Drop by level tablespoonfuls (15 mL), about 2 inches (5 cm) apart, onto greased or parchment paper–lined baking sheets. With floured fork, press each to make crisscross pattern and flatten to 1/2-inch (2 cm) thickness. With back of small spoon, make indent in centre of each; fill each with about 1/2 tsp (2 mL) jelly.
Bake in 350°F (180°C) oven until golden on bottoms and edges are browned, 10 to 12 minutes. Let cool on pans on racks.