Peanut Butter and Jelly Thumbprint Cookies

These easy, nostalgic peanut butter cookies get a scoop of jam in the middle for a kid and adult-pleasing peanut butter and jelly thumbprint cookie.

• Preparation Time: 30 mins
• Cooking Time: 20 mins
• Total Time: 50 mins
• Calories: 132 Calories

Ingredients

• 1 egg
• 0.5 teaspoon baking soda
• 0.25 teaspoon salt
• 0.5 teaspoon vanilla extract
• 0.5 cup white sugar
• 0.5 cup unsalted butter
• 0.5 cup brown sugar
• 1.6666667461395 cups all-purpose flour
• 0.66666668653488 cup creamy peanut butter
• 0.75 cup seedless raspberry jam

Recipe Instructions

Step 1

Sift flour, baking soda, and salt together in a bowl.

Step 2

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).

Step 3

Bake cookies until edges are lightly browned, 7 minutes longer. Cool cookies completely on the baking sheet before transferring to a wire rack.

Step 4

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 the bowl with a rubber spatula. Add egg to peanut butter mixture and beat on medium speed until blended. Scrape side of the bowl down again.

Step 5

Beat flour mixture into peanut butter mixture on low speed until just blended. Scrape the bowl and mix a few more seconds.

Step 6

Preheat the oven to 350 degrees F (175 degrees C). Line baking sheets with parchment paper and arrange cookie balls on the paper.

Step 7

Bake cookies in the preheated oven until partially cooked, about 11 minutes.

Step 8

Place raspberry jam in a bowl and stir until syrupy.

Step 9

Make an indentation with a soda bottle cap into the center of each cookie until edges of cookies bulge and begin to crack. Fill each indentation with about 1 teaspoon jam.