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

If you're a fan of the classic peanut butter and jelly sandwich, then you're going to love these Peanut Butter and Jelly Thumbprint Shortbread Cookies. This recipe takes all the best elements of the iconic childhood favorite and transforms them into bite-sized cookies that are perfect for snacking or serving at a party.

The buttery, crumbly shortbread cookies are infused with the nutty flavor of peanut butter, and the centers are filled with a sweet and tangy raspberry jam, making for...

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Ingredients

  • 1 cup butter, softened
  • ⅔ cup white sugar
  • ½ teaspoon vanilla extract
  • 2 cups all-purpose flour
  • ½ cup grape jelly
  • ½ cup creamy peanut butter
  • 1 ½ teaspoons vegetable oil

Information

  • Prep Time: 20 mins
  • Cook Time: 15 mins
  • Total Time: 35 mins
  • Servings: 36
  • Yield: 36 cookies

  • Preheat an oven to 350 degrees F (175 degrees C); line a baking sheet with parchment paper.
  • Beat the butter and sugar with an electric mixer in a large bowl until smooth; add the vanilla and continue to beat. Mix in the flour mixture until just incorporated. Roll dough into 1 1/2-inch balls and arrange on prepared baking sheets. Make a small hole in the center of each ball, using your thumb and finger; fill the holes with grape jam.
  • Bake in the preheated oven until lightly browned, about 14 minutes; allow to cool on baking sheet for 1 minute.
  • Put the peanut butter in a microwave-safe bowl, and cook in a microwave oven until soft for 10 - 30 seconds, checking every 10 seconds. Be careful not to overheat the peanut butter; do not let it bubble. Stir the vegetable oil through the heated peanut butter; drizzle over the warm cookies.
  • Nutrition

    120 cal.

    • Total Fat: 7g
    • Saturated Fat: 4g
    • Cholesterol: 14mg
    • Sodium: 53mg
    • Total Carbohydrate: 13g
    • Dietary Fiber: 0g
    • Total Sugars: 7g
    • Protein: 2g
    • Calcium: 4mg
    • Iron: 0mg
    • Potassium: 32mg