Peanut Butter Valentine

 

 

First published Feb 15, 2011

Peanut Butter Cookies

Ok... so peanut butter cookies aren't the first thing you think of when you think of Valentine's Day.  However, these tasty morsels are like a hug for your mouth... so bring on the love!
Giant Peanut-Butter-and-Jelly Thumbprint Cookies (From Anna Olson in Chatelaine)
Prep 15 min. Bake 12 min. Makes 36 cookies.

1 cup (250 mL) unsalted butter, at room temperature
1 cup (250 mL) granulated sugar
1 cup (250 mL) light brown sugar, packed
1 cup (250 mL) peanut butter
2 large eggs
2 tbsp (30 mL) sour cream
1 tsp (5 mL) vanilla
3 3/4 cups (940 mL) all-purpose flour
2 tsp (10 mL) baking powder
1/2 tsp (1 mL) baking soda
1 cup (250 mL) grape jelly or strawberry or raspberry  jam

1. Preheat oven to 350F (180C) and line two baking sheets with parchment paper.
2. 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.
3. 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.

Note: For these cookies, I just pressed them with the back of a fork dipped in sugar.  Sometimes I’ll indent the top of the cookie, and add half a marshmallow, or a Hershey’s kiss when it comes out of the oven.