Peanut Butter and Jelly Cookies (Print version)
Soft Peanut Butter and Jelly Cookies with jammy centers, crisp sugared edges, and a tender peanut butter crumb.
# Ingredients:
For the cookie dough
01 -
1/2 cup (113 g) unsalted butter, softened
02 -
3/4 cup (190 g) creamy peanut butter
03 -
1/2 cup (100 g) packed light brown sugar
04 -
1/4 cup (50 g) granulated sugar
05 -
1 large egg, room temperature
06 -
1 teaspoon vanilla extract
07 -
1 1/4 cups (150 g) all-purpose flour
08 -
1/2 teaspoon baking soda
09 -
1/4 teaspoon fine salt
For shaping and filling
10 -
1/3 cup (65 g) granulated sugar, for rolling
11 -
1/2 cup (160 g) strawberry, grape, or raspberry jam
# Instructions:
01 -
Preheat the oven to 350°F. Line two baking sheets with parchment paper.
02 -
Beat the butter, peanut butter, brown sugar, and granulated sugar until creamy, about 2 minutes. Beat in the egg and vanilla until smooth.
03 -
Whisk the flour, baking soda, and salt in a separate bowl. Add to the peanut butter mixture and mix on low just until a soft dough forms.
04 -
Scoop tablespoon-size portions of dough and roll into balls. Roll each ball in granulated sugar and place 2 inches apart on the prepared baking sheets.
05 -
Press a deep indent into the center of each dough ball with your thumb or the back of a 1/2 teaspoon measure. Pinch any large cracks closed.
06 -
Spoon about 1/2 teaspoon jam into each well. Bake for 10-12 minutes, until the edges are set and faintly golden.
07 -
Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack. Cool completely so the jam can set.
# Good to know:
01 -
Makes about 24 thumbprint cookies.
02 -
Use thick jam for the neatest centers.
03 -
Cool fully before stacking or packing.