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Peanut Butter and Jelly Thumbprint Cookies
Peanut Butter and Jelly Thumbprint Cookies
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Prep Time:
30 minutes
Cook Time:
20 minutes
Total Time:
290 minutes
Make kid-friendly PB&J thumbprint cookies: peanut butter cookies with jam center.
Ingredients:
  • 1.6666667461395 cups all-purpose flour
  • 0.5 teaspoon baking soda
  • 0.25 teaspoon salt
  • 0.5 cup unsalted butter
  • 0.66666668653488 cup creamy peanut butter
  • 0.5 cup white sugar
  • 0.5 cup brown sugar
  • 0.5 teaspoon vanilla extract
  • 1 egg
  • 0.75 cup seedless raspberry jam
Instructions:
  • Combine the flour, baking soda, and salt by sifting them together in a bowl.
  • In a separate bowl, use an electric mixer to whip together butter, peanut butter, white sugar, brown sugar, and vanilla until light and fluffy, about 1 to 2 minutes. Remember to scrape the sides of the bowl with a rubber spatula. Then add the egg and continue to beat on medium speed until well blended. Scrape the sides of the bowl once more.
  • Blend the flour mixture into the butter mixture on low speed until just combined. Scrape the bowl and mix for a few more seconds.
  • Form the dough into 2 tablespoon-sized balls, place them on a baking sheet, cover, and refrigerate for at least 4 hours (preferably overnight).
  • Preheat the oven to 350°F (175°C), then line baking sheets with parchment paper and place cookie dough balls on top.
  • Bake cookies in the preheated oven for 11 minutes until they are partially cooked.
  • Combine raspberry jam in a bowl and stir until it reaches a syrup consistency.
  • Create a well in the center of each cookie using a soda bottle cap, allowing the edges to crack slightly. Fill each well with approximately 1 teaspoon of jam.
  • Bake cookies for an additional 7 minutes, or until edges are lightly browned. Allow cookies to cool completely on the baking sheet before transferring to a wire rack.

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