Cookies get so much love around Christmastime and I’m all for it so I couldn’t stop at sharing just one cookie recipe this season. These were inspired by childhood memories in the kitchen with my mom, making more cookies than Santa could ever eat. I wanted to provide a bit of an alternative to my candy cane cookies, which clearly scream “Christmas!” These PB&J thumbprint cookies are not necessarily tied to any one season or holiday, so you can enjoy them year-round. Nobody will complain if you whip them up for Christmas Eve, though. The ingredients are also super simple. I just used plain ol’ peanut butter, other typical cookie components, and strawberry jam. Feel free to use the jam, jelly, or preserves flavor of your choosing. These are quick to make and would make a great family activity for when little (or even not-so-little) ones are home for the holidays. You can set up an assembly line of sorts from the dough-mixing to the thumb-printing to the jelly spooning if you want! A friend of mine referred to these as an “instant kid favorite” but I enjoy them as an adult, too. 🙂 If you like these cookies, you might also want to try the spiced peanut butter cookies I made for my mom or my PB&J smoothie bowl!
What are you baking for the holidays? I’d love to know below in the comments section. Thanks for reading!
- 1/2 cup peanut butter plus 1 tablespoon
- 1/2 cup brown sugar
- 1/2 teaspoon vanilla
- 1 1/2 cup flour
- 1/2 cup butter softened
- 1 egg yolk
- 1/2 teaspoon sea salt
- jelly or jam
Preheat oven to 350 degrees. Thoroughly mix butter, peanut butter, egg yolk, brown sugar, and vanilla in one bowl.
Mix flour and sea salt in another. Combine and mix well until a dough forms.
Roll dough into balls about two inches in diameter. Place on a baking sheet lined with parchment paper. Press the center of each ball with your thumb to create a crater for the jelly.
Bake for 10 to 12 minutes. Spoon jelly into center of each cookie while still warm. Alternatively, you can add the jelly to the cookies before baking. Just be sure to keep an eye on them so they don't burn.
Recipe by Jazzmine of Dash of Jazz