Peanut Butter and Jelly Thumbprints
My son and I made these peanut butter and jelly thumbprints from Martha Stewart while my daughter was at school. They were fun and easy to make; my son especially loved using the stand mixer. This easy thumbprint cookie recipe was a tasty after-school snack that both my kids LOVED. My husband and I tried one after dinner, and we both really loved them too.
Peanut Butter and Jelly Thumbprints
Ingredients:
- 1¼ cups of flour
- ½ tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- ¾ cup smooth peanut butter
- 4 oz unsalted butter, softened to room temperature
- ⅓ cup packed brown sugar
- ⅓ cup granulated sugar, plus more for rolling dough balls in
- 1 large egg, room temperature
- 1 tsp vanilla extract
- ½ cup raspberry jam
How to Make Peanut Butter and Jelly Thumbprints:
Preheat the oven to 350 degrees. Line a baking sheet with parchment.
Combine the flour, baking powder, baking soda, and salt.
Beat the butter and the peanut butter with a stand mixer (or hand mixer) on medium speed until smooth.
Add sugars, then beat until pale and fluffy.
Add the egg and vanilla and beat until incorporated.
Gradually mix in the dry ingredients until combined.
Scoop level tablespoons of dough and form into balls.
Roll each ball in granulated sugar, then place them on the baking sheet, spaced about 2 inches apart.
Bake for 8-9 minutes or until the cookies have puffed.
Remove from the oven. Make indentations in the center by pressing with the handle of a wooden spoon.
Return to the oven for 5-6 minutes, or until golden brown.
Transfer to wire cooling racks and let cool completely.
Heat the jam in a small saucepan, stirring, until loosened up, about 30-45 seconds.
Spoon about ½ teaspoon into each indentation.
Store cookies in a single layer. Enjoy.
Equipment
Ingredients
- 1¼ cups of flour
- ½ tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- ¾ cup smooth peanut butter
- 4 oz unsalted butter softened to room temperature
- ⅓ cup packed brown sugar
- ⅓ cup granulated sugar plus more for rolling dough balls in
- 1 large egg room temperature
- 1 tsp vanilla extract
- ½ cup raspberry jam
Instructions
- Preheat the oven to 350 degrees. Line a baking sheet with parchment.
- Combine the flour, baking powder, baking soda, and salt.
- Beat the butter and the peanut butter with a stand mixer (or hand mixer) on medium speed until smooth.
- Add sugars, then beat until pale and fluffy.
- Add the egg and vanilla, then beat until incorporated.
- Gradually mix in the dry ingredients until combined.
- Scoop level tablespoons of dough and form into balls.
- Roll each ball in granulated sugar, then place on the baking sheet, spaced about 2 inches apart.
- Bake for 8-9 minutes, or until the cookies are puffed.
- Remove from the oven. Make indentations in the center by pressing with the handle of a wooden spoon.
- Return to the oven for 5-6 minutes, or until golden brown.
- Transfer to wire cooling racks and let cool completely.
- Heat the jam in a small saucepan, stirring, until loosened up, about 30-45 seconds.
- Spoon about ½ teaspoon into each indentation.
- Store cookies in a single layer. Enjoy.
I made these last night, and sent them to daycare with my son, and passed out a bunch at work this morning, they were a big hit, and everyone liked the taste of the whole wheat flour.
Very good, thank you,
I’m trying these today! It’s my first time making PB cookies. My dough came out pretty crumbly and dry. Is that usually how it looks? I’m worried the cookies wont hold together!!
My dough wasn’t too crumbly… I hope they turned out for you.
Pam