Nostalgic PB&J Thumbprint Cookies (Print Version)
# Ingredients:
→ Cookie Dough
01 -
½ cup unsalted butter (one stick)
02 -
½ cup granulated sugar
03 -
½ cup brown sugar
04 -
¼ teaspoon salt
05 -
1 cup creamy peanut butter
06 -
1 egg
07 -
1 teaspoon vanilla extract
08 -
1 ½ cups all purpose flour
09 -
1 teaspoon baking soda
→ Filling and Topping
10 -
½ cup grape jelly, strawberry jam or raspberry jam
11 -
Melted peanut butter for drizzling
# Instructions:
01 -
Preheat oven to 350 degrees F. Line 1-2 baking sheets with parchment paper and set aside.
02 -
In a large mixing bowl, cream together the butter, brown and white sugar and salt.
03 -
Add the egg, peanut butter and vanilla next. Whisk together again rapidly until the mixture is combined, making sure the peanut butter is fully incorporated.
04 -
Using a rubber spatula or wooden spoon fold the dry ingredients (flour and baking soda) into the wet ingredients until a thick dough is formed.
05 -
Using the scooper, scoop out balls of dough. Place the cookie dough balls on the prepared baking sheet about 2 inches apart.
06 -
Use the concave side of the scooper to flatten the center of each cookie, creating a well for the jelly.
07 -
Place a teaspoonful of preserves in the center of each unbaked peanut butter cookie.
08 -
Bake in the oven for 13 minutes. The cookies will have spread and edges become slightly browned. Let cool for 5 minutes then transfer to a cooling rack.
09 -
Melt the extra peanut butter and place in a piping bag.
10 -
To finish, create a swirl of melted peanut butter in the center of each cookie.
# Notes:
01 -
Cool completely before storing in an airtight container with parchment between the layers of cookies.
02 -
They will last at room temperature up to 2-3 days, in the fridge up to a week, and in the freezer up to 3 months.
03 -
You can use any type of jam or jelly you prefer - grape, strawberry, and raspberry all work well.