Peanut Butter and Jelly Thumbprint Cookies
Description
These easy, nostalgic peanut butter cookies get a scoop of jam in the middle for a kid and adult-pleasing peanut butter and jelly thumbprint cookie.
Ingredients
•
1 2/3 cups all-purpose flour
•
1/2 teaspoon baking soda
•
1/4 teaspoon salt
•
1/2 cup unsalted butter
•
2/3 cup creamy peanut butter
•
1/2 cup white sugar
•
1/2 cup brown sugar
•
1/2 teaspoon vanilla extract
•
1 egg
•
3/4 cup seedless raspberry jam
Directions
1
Sift flour, baking soda, and salt together in a bowl.
2
Beat butter, peanut butter, white sugar, brown sugar, and vanilla together in a separate bowl with an electric mixer until light and fluffy, 1 to 2 minutes. Scrape sides of the bowl with a rubber spatula. Add egg to peanut butter mixture and beat on medium speed until blended. Scrape side of the bowl down again.
3
Beat flour mixture into peanut butter mixture on low speed until just blended. Scrape the bowl and mix a few more seconds.
4
Scoop dough into 2 tablespoon-sized balls and arrange on a baking sheet. Cover baking sheet and refrigerate at least 4 hours (overnight is ideal).
5
Preheat the oven to 350 degrees F (175 degrees C). Line baking sheets with parchment paper and arrange cookie balls on the paper.
6
Bake cookies in the preheated oven until partially cooked, about 11 minutes.
7
Place raspberry jam in a bowl and stir until syrupy.
8
Make an indentation with a soda bottle cap into the center of each cookie until edges of cookies bulge and begin to crack. Fill each indentation with about 1 teaspoon jam.
9
Bake cookies until edges are lightly browned, 7 minutes longer. Cool cookies completely on the baking sheet before transferring to a wire rack.