How to Make Peanut Butter and Jelly Thumbprint Cookies - A Step-by-Step Guide

There's nothing more classic than a peanut butter and jelly sandwich, but what if we took that beloved flavor combination and transformed it into a delicious cookie? Introducing Peanut Butter and Jelly Thumbprint Cookies - a fun twist on the traditional sandwich that will satisfy your sweet tooth and bring a touch of nostalgia to your baking repertoire.

These delightful cookies are a perfect marriage of two iconic flavors - nutty, rich peanut butter and sweet, tart jelly. The buttery,...

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Ingredients

  • 1 ⅔ cups all-purpose flour
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • ½ cup unsalted butter
  • ⅔ cup creamy peanut butter
  • ½ cup white sugar
  • ½ cup brown sugar
  • ½ teaspoon vanilla extract
  • 1 egg
  • ¾ cup seedless raspberry jam

Information

  • Prep Time: 30 mins
  • Cook Time: 20 mins
  • Additional Time: 4 hrs
  • Total Time: 4 hrs 50 mins
  • Servings: 30
  • Yield: 30 cookies

  • Sift flour, baking soda, and salt together in a bowl.
  • 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 bowl with a rubber spatula. Add egg to butter mixture and beat on medium speed until blended. Scrape side of bowl down again.
  • Beat flour mixture into butter mixture on low speed until just blended. Scrape bowl and mix a few more seconds.
  • 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).
  • Preheat oven to 350 degrees F (175 degrees C). Line baking sheets with parchment paper and arrange cookie balls atop paper.
  • Bake cookies in the preheated oven until partially cooked, 11 minutes.
  • Place raspberry jam in a bowl and stir until syrup consistency.
  • Press a soda bottle cap into the center of each cookie until edges of cookies bulge and begin to crack, making an indentation. Fill each indentation with about 1 teaspoon jam.
  • Bake cookies until edges are lightly browned, 7 minutes longer. Cool cookies completely on the baking sheet before transferring to a wire rack.
  • Nutrition

    132 cal.

    • Total Fat: 6g
    • Saturated Fat: 3g
    • Cholesterol: 14mg
    • Sodium: 70mg
    • Total Carbohydrate: 18g
    • Dietary Fiber: 1g
    • Total Sugars: 11g
    • Protein: 2g
    • Calcium: 7mg
    • Iron: 1mg
    • Potassium: 51mg