Description
Delicious and nostalgic thumbprint cookies filled with your choice of grape jelly, strawberry jam, or raspberry jam.
Ingredients
Scale
- ½ cup unsalted butter (one stick)
- ½ cup granulated sugar
- ½ cup brown sugar
- ¼ teaspoon salt
- 1 cup creamy peanut butter
- 1 egg
- 1 teaspoon vanilla extract
- 1 ½ cups all purpose flour
- 1 teaspoon baking soda
- ½ cup grape jelly, strawberry jam or raspberry jam
- Melted peanut butter for drizzling
Instructions
- Preheat oven to 350 degrees F. Line 1-2 baking sheets with parchment paper and set aside.
- In a large mixing bowl, cream together the butter, brown and white sugar and salt.
- 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.
- 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.
- Using the scooper, scoop out balls of dough. Place the cookie dough balls on the prepared baking sheet about 2 inches apart.
- Use the concave side of the scooper to flatten the center of each cookie, creating a well for the jelly.
- Place a teaspoonful of preserves in the center of each unbaked peanut butter cookie.
- Bake in the oven for 13 minutes. The cookies will have spread and the edges become slightly browned. Let cool for 5 minutes then transfer to a cooling rack.
- Melt the extra peanut butter and place in a piping bag.
- To finish, create a swirl of melted peanut butter in the center of each cookie.
Notes
- Allow cookies to cool completely before storing.
- Experiment with different types of fruit preserves for unique flavors.
- Store in an airtight container for up to one week.
- Prep Time: 15 minutes
- Cook Time: 13 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 10g
- Sodium: 100mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 15mg