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Peanut Butter and Jelly Thumbprint Cookies

Peanut Butter and Jelly Thumbprint Cookies

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Grace Gutberlet

These cookies are great for kids of all ages. I usually double the recipe when I make them. Using a cookie scoop and soda bottle cap to make the indentations results in uniform cookies, which makes a nice presentation. But you can improvise with other lids; just aim for something about the size of a quarter. Use any variety of jelly, but I do not recommend jelly with chunks of fruit, like strawberry. Attempting to move the cookies prior to cooling completely will cause them to break.

Ingredients {{adjustedServings}} servings

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Original recipe yields 30 servings

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Nutrition

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  • Calories:
  • 132 kcal
  • 7%
  • Fat:
  • 6.2 g
  • 10%
  • Carbs:
  • 17.7g
  • 6%
  • Protein:
  • 2.4 g
  • 5%
  • Cholesterol:
  • 15 mg
  • 5%
  • Sodium:
  • 70 mg
  • 3%

Based on a 2,000 calorie diet

Directions

  1. Sift flour, baking soda, and salt together in a bowl.
  2. Beat butter, peanut butter, white sugar, brown sugar, and vanilla together in a separate bowl with an electric mixer until light and fluffy, 1 to 2 minutes. Scrape sides of bowl with a rubber spatula. Add egg to butter mixture and beat on medium speed until blended. Scrape side of bowl down again.
  3. Beat flour mixture into butter mixture on low speed until just blended. Scrape bowl and mix a few more seconds.
  4. Scoop dough into 2 tablespoon-sized balls and arrange on a baking sheet. Cover baking sheet and refrigerate at least 4 hours (overnight is ideal).
  5. Preheat oven to 350 degrees F (175 degrees C). Line baking sheets with parchment paper and arrange cookie balls atop paper.
  6. Bake cookies in the preheated oven until partially cooked, 11 minutes.
  7. Place raspberry jam in a bowl and stir until syrup consistency.
  8. Press a soda bottle cap into the center of each cookie until edges of cookies bulge and begin to crack, making an indentation. Fill each indentation with about 1 teaspoon jam.
  9. Bake cookies until edges are lightly browned, 7 minutes longer. Cool cookies completely on the baking sheet before transferring to a wire rack.
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Reviews

the4taals
3
5/2/2013

My sons love thumbprint cookies and peanut butter so I decided to try this recipe. The dough is very dry and crumbly, chilling made it worse. I added more peanut butter by hand until the dough came together properly. Next time I would use 1 cup of peanut butter and add another egg. I used my 1 tbsp scoop and got 51 cookies that baked in 16 minutes on Silpat lined sheets. I used homemade strawberry jam as that is what we like.

aniita
1
3/14/2014

I followed the recipe as is, except that I skipped the 4hr chilling step and went straight into the oven. The cookies turned out amazing!