16TBSPs2 sticks unsalted butter, room temperature (see note)
1cuppacked brown sugar
1cupcreamy peanut butter
Preheat your oven to 350 degrees. Spray a 13 by 9 inch baking dish with cooking spray.
In a large bowl whisk together the flour, salt, baking soda and baking powder.
Beat together the butter, brown sugar, and granulated sugar until fluffy, about three to six minutes.
Beat in the peanut butter until it is incorporated. Then beat in the vanilla, and the eggs, one at a time.
Slowly add the flour mixture until it is fully incorporated, being careful to not over mix.
Spread the cookie dough into the 13 by 9 inch pan and press down gently.
In a small bowl whisk together the jelly, sour cream, and powdered sugar until smooth. Place small spoonfuls on top of the cookie dough, and gently swirl in. Be careful not to over swirl.
Bake for 30 minutes or until the edges are golden brown. Let cool completely before cutting into them.
Room temperature butter means that you can easily dent it with your finger but not push all the way through. You can accomplish this quickly by cutting up the butter into one inch pieces and leave it sitting on the counter for a half hour.