peanut butter and jelly thumbprint cookies

And so it begins. ‘Tis the season for goodies. Are you ready?

I’ve been obsessed with Concord grape jam since I made my first batch last month. And I’ve been wanting to do something with it other than just smother it on top of peanut butter and saltines.

And then I figured it out – peanut butter and jelly thumbprint cookies. How could you not love the idea of peanut butter cookies with a well of your favorite jam in the center?

These are peanut butter and jelly love. And if you’re more of a peanut butter and chocolate person, you could swap out the jam for a little ganache or chocolate frosting. Santa will approve either way.

peanut butter and jelly thumbprint cookies

from Martha Stewart Living

makes about 40 cookies

1-1/4 cups all-purpose flour

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

3/4 cup smooth peanut butter

4 ounces (1 stick) unsalted butter, softened

1/3 cup packed light-brown sugar

1/3 cup granulated sugar, plus more for rolling

1 large egg

1 teaspoon pure vanilla extract

1/2 cup jam (grape or seedless raspberry are favorites)

Preheat oven to 350°F. Whisk together flour, baking powder, baking soda, and salt in a medium bowl. In the bowl of a stand mixer fitted with the paddle attachment, beat peanut butter and butter on medium speed until smooth. Add sugars, and beat until pale and fluffy. Add egg and vanilla, and beat until incorporated. Reduce speed to low. Add dry ingredients, and mix until combined.

Using a small (1 tablespoon) ice cream scoop, scoop dough and form into balls. Roll each ball in granulated sugar, and transfer to parchment-lined baking sheets, spacing about 2 inches apart.

Bake until cookies are puffy, about 10 minutes. Remove from oven, and make indentations in centers by pressing with the handle end of a wooden spoon. Return to oven, and bake until edges are golden, 6 to 7 minutes more. Transfer sheets to wire racks, and let cool completely.

Heat jam in a small saucepan, stirring, until loosened, about 30 seconds. Spoon about 1/2 teaspoon into each indentation. Cookies can be stored in an airtight container in a single layer for up to 1 week.

2 thoughts on “peanut butter and jelly thumbprint cookies

  1. My oh my! I’m not big on grape jelly but do love all sorts of preserves AND the notion of chocolate…can’t wait to get [ask ;-)] Richard to make these for me.
    (Yes. That’s how I roll these days.)

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s