3 cups all purpose flour
1 teaspoon baking powder
1 teaspoon salt
1 cup (about 2 sticks) unsalted butter, room temperature
1 cup of creamy peanut butter
1 cup of packed golden brown sugar
1 cup of sugar
2 large eggs
2 teaspoons of vanilla extract
3 tablespoons of jelly of your choice (I like the classic grape)
Preheat oven to 350 F. Line 2 large baking sheets with silpat liner or parchment paper.
Mix salt, baking powder and flour in a bowl.
Using an electric mixer, beat sugar, vanilla and peanut butter until smooth.
Scrape down the sides of the bowl.
Stir in half of the flour mixture.
Add eggs on at a time and stir well before adding the second.
Mix in the rest of the dry ingredients.
To make each cookie, roll a large tablespoon of dough into 1 3/4 inch ball and arrange them about 1/2 an inch apart. Using a teaspoon flatten the dough to about half its height, making an indentation in the center of the cookie. Fill the center with jelly. Don't overfill the center as the jelly will melt during cooking. Bake cookies fro about 14 minutes or until dry around the top edges and golden brown at the bottom. Transfer to a rack to cool and enjoy!
The cookies can last for up to 3 days in an airtight container, although I've rarely manage to keep them in the house for that long.