Peanut Butter & Jelly Thumbprint Cookies
Peanut Butter and Jelly Thumbprint Cookies taste like your childhood favorite peanut butter and jelly sandwiches, in sophisticated cookie form! The peanut butter cookies are classic - soft, and thick - with raspberry preserve filled centers. These cookies require no chill time, but can also be prepped ahead. They'll be a hit everywhere you take them!
Servings: 18 cookies
Ingredients
- 1/2 cup salted butter, softened at room temperature (8 tbsp or 113 grams)
- 1/2 cup creamy peanut butter 125 grams
- 1/2 cup granulated sugar 105 grams
- 1/2 cup brown sugar, packed 110 grams
- 1 large egg, at room temperature
- 1/2 tsp vanilla extract
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1 and 1/2 cups all-purpose flour, spooned & leveled or weighed out 195 grams
For Finishing
- 1/2 cup granulated sugar, for rolling 105 grams
- 1 18-ounce jar raspberry preserves See note below
Instructions
- Prep: Preheat your oven to 350° F. Line two baking sheets with parchment paper or silicone baking mats.
- Make the Cookies: In a large mixing bowl, cream the butter with an electric mixer until nice and creamy. Add the peanut butter and mix until it's just combined with the butter. Add the granulated and brown sugars, and mix until well creamed together with the butters. Add the egg and vanilla and mix until just combined. Add the baking powder, salt, and flour and mix, scraping the sides of the bowl as needed, just until the last streaks of flour disappear into the dough.1/2 cup salted butter, softened at room temperature, 1/2 cup creamy peanut butter, 1/2 cup granulated sugar, 1/2 cup brown sugar, packed, 1 large egg, at room temperature , 1/2 tsp vanilla extract, 1/2 tsp baking powder, 1/4 tsp salt, 1 and 1/2 cups all-purpose flour, spooned & leveled or weighed out
- Shape & Fill Cookies: Roll the dough into balls bout 1 1/2 tablespoons (38 to 40 grams) in size. Add some extra granulated sugar into the measuring cup you used for the flour or sugar earlier on. Roll each ball in the sugar and place onto the prepared baking sheets about 2 inches apart. Use a fork to lightly press the traditional crisscross design into the cookies. Use your thumb to gently press an indent into the center of each cookie on top of the crisscross, and spoon in about 1 teaspoon of preserves into the center of each cookie.1/2 cup granulated sugar, for rolling, 1 18-ounce jar raspberry preserves
- Bake: Bake the cookies for 8 to 9 minutes. The edges will appear just set. Let cookies cool about 5 minutes on the baking sheet, then transfer to a cooling rack to cool completely.You do not need to chill this cookie dough! However, I sometimes find that the second pan spreads a tad more since it sits out while waiting for the first pan to bake. So, I usually pop the second pan in the fridge while the first bakes. (I prefer baking one pan at a time in my oven).
- Serve + Store: Enjoy with a cold glass of milk! Store leftovers in an airtight container at room temperature for up to 5 days or 7 days in the fridge.
- Make-Ahead Tips: The cookies can be made, fully assembled (with the jam in the centers) and refrigerated on the baking pan (tightly covered with foil, etc.) for 24 hours before baking. Bake straight from the fridge.
Notes
Raspberry Preserves: I recommend using preserves vs. raspberry "fruit spread" - the flavor is much better with preserves.
Yield: This recipe can easily be doubled if you need to make more cookies.
Nutrition
Serving: 1cookie | Calories: 175kcal | Carbohydrates: 21g | Protein: 3g | Fat: 9g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 24mg | Sodium: 121mg | Potassium: 65mg | Fiber: 1g | Sugar: 12g | Vitamin A: 173IU | Vitamin C: 0.01mg | Calcium: 20mg | Iron: 1mg