Prehear oven to 350F (180C) and line baking sheet with parchment paper.
Cream the butter, sugar and brown sugar until smooth. Beat in peanut butter and egg. Stir in sour cream and vanilla. In separate bowl, stir the flour with baking powder and baking soda. Add the flour mixture to the peanut butter mixture, stir to blend well.
Scoop a teaspoonful of dough and shape into mini balls. Place balla about 5cm apart on baking sheet. Indent the centre of each cookie with a chopstick. Bake cookies until lightly browned for 15 minutes, then cool completely before filling indentations with jam.