This recipe was originally posted on my Thoughtful Eats column on the Woburn Patch.
1 heaping cup of flour
1/2 teaspoon of baking soda
1/2 cup sugar
1/2 cup brown sugar
3/4 cup of creamy or chunky peanut butter
1 stick of butter, at room temperature grape jelly
Makes around 2 dozen cookies.
Preheat your oven to 350 degrees. Mix all the dry ingredients in a bowl. Then add the peanut butter, eggs and butter. Mix until the batter is smooth. Scoop out batter with spoons and roll into 1 inch balls with your hands. If you keep a small bowl of water next to you and dip your hands in occasionally, this will make the process go much easier. Add the balls to a baking sheet that's been lined with aluminum foil. Make sure they are about 1-1/2 to 2 inches apart. With your index finger, poke the center of each ball, creating a well for the grape jelly. Add a tiny scoop of jelly to the well, only enough to fill it. Bake in the oven for 12-14 minutes and let cool before eating. Enjoy with a glass of milk or a hot cup of tea.