Peanut Butter and Jelly Thumbprint Cookies
Nostalgic flavors in cookie form! These soft peanut butter and jelly thumbprint cookies can be filled your favorite flavor of jelly or jam.
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Servings: 30 cookies
Equipment
- Measuring cups and spoons
- 1-2 Cookie sheets
- silicone spatula
Ingredients
For the peanut butter cookie dough
- ½ cup granulated sugar
- ½ cup light brown sugar
- ½ cup unsalted butter softened
- ¾ cup creamy peanut butter 6 ounces
- 1 egg
- 1½ cups all-purpose flour
- ¾ teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- ½ cup granulated sugar for coating the dough
For the jelly thumbprint
- ⅓ cup any flavor jam or jelly I use strawberry jelly for mine
Instructions
To make the peanut butter cookie dough
- Preheat the oven to 350 degrees.
- Lightly grease 1-2 cookie sheets, or line them with parchment paper and set them aside.
- Add butter, peanut butter, granulated sugar and brown sugar in a large bowl and cream using a hand mixer or a stand mixer fitted with the paddle attachment. Mix for 1-2 minutes. Scrape down the bowl once complete.
- Add the egg and mix until combined.
- In a separate bowl, whisk together the dry ingredients (flour, baking soda, baking powder, salt).
- Add dry ingredients to wet ingredients, about ½ cup at a time, mixing between each addition.
- Roll dough into 1-inch balls and coat in additional sugar.
To make the jelly thumbprints
- Place rolled and coated dough on prepared cookie sheet, leaving 1 inch between each cookie. Lightly press your thumb or pointer finger into the center of each cookie.
- Place the jelly into a food storage bag or piping bag and cut a small tip. Pipe jelly into each thumbprint, slightly over-filling it. You can also use a spoon to add the jelly, but I find it cleaner to use a bag and piping method.
- Bake the cookies for 8-11 minutes. Remove the cookies from the oven as soon as you see them begin to crack.