I made these cute little cookies to bring to work to celebrate a friend from work's birthday. I used raspberry jelly but you could substitute any flavor you like or use a variety. I loved the end result. It was like having a cookie version of your favorite childhood lunch. Okay, so it's still one of my favorite lunches now. :) Enjoy!
|hand juicer used to make indents|
Peanut Butter and Jelly Thumbprints
- 1 1/4 C all purpose flour
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 3/4 C smooth peanut butter
- 1 stick room temperature butter
- 1/3 C granulated sugar, plus more for rolling
- 1/3 C packed light brown sugar
- 1 egg
- 1 tsp vanilla extract
- 1/2 C jelly (I used raspberry)
- Preheat oven to 350 degrees and line baking sheets with parchment paper.
- Whisk together flour, baking powder, baking soda, and salt.
- Using a paddle attachment or hand mixer, beat together the peanut butter and butter.
- Add the sugars to the peanut butter and butter mixture and beat until pale and fluffy.
- Mix in the egg and vanilla until just incorporated.
- Add in the dry ingredients and mix until combined.
- Scoop out level tablespoons (about the size of a large marble) and roll into balls. Roll each ball in sugar and place on baking sheet about 2 inches apart.
- Bake until cookies are puffy, about 10 minutes and remove from the oven. Make indentations in the center. I use the end of a a juicer but you can use anything that will make a round depression like the handle of a wooden spoon. Return to oven, and bake until the edges are golden brown, another 4 minutes more in my oven.
- Transfer to wire racks and let cool completely.
- Heat jelly in a sauce pan or cheat like me and pop it in the microwave. Spoon about 1/2 tsp into each cookie.
- Cookies can be stored in a single layer for about 1 week.