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.
Prep Time 20 minutes mins
Cook Time 10 minutes mins
Total Time 30 minutes mins
Course Dessert
Cuisine American
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
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.
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