Peanut Butter and Jelly Thumbprint Cookies

Course: Dessert, Snack

Cuisine: American

Diet: Vegetarian

Prep Time: 10

Cook Time: 12

Total Time: 22

Servings: cookies

Calories: 193kcal

Author: Jazzmine Woodard

Spiced peanut butter cookies filled with fruity jelly for classic PB&J vibes in every bite

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Equipment

Ingredients

1 cup peanut butter plus one tablespoon, creamy or crunchy
½ cup unsalted butter softened to room temperature
½ cup brown sugar
1 egg yolk
1 teaspoon vanilla extract
1 ½ cup all-purpose flour
½ teaspoon fine sea salt
½ teaspoon ground cinnamon
¾ cup jelly or jam or preserves

Instructions

Preheat oven to 350 degrees fahrenheit. Line a baking sheet with parchment paper and set aside.
Make the Cookie Dough: In a large mixing bowl, stir together the peanut butter, butter, brown sugar, egg yolk, and vanilla extract until smooth.
1 cup peanut butter, ½ cup unsalted butter, ½ cup brown sugar, 1 egg yolk, 1 teaspoon vanilla extract
In another bowl, whisk together the flour, sea salt, and cinnamon. Add flour mixture to peanut butter mixture and mix until a uniform dough forms.
1 ½ cup all-purpose flour, ½ teaspoon fine sea salt, ½ teaspoon ground cinnamon
Shape and Fill the Cookie Dough: Divide the dough into 20 equal pieces, roll each piece of dough into a ball then place onto lined baking sheet, leaving at least two inches between each ball.
Use either a spoon or your thumb to press the center of each cookie dough ball, slightly flattening it and leaving a well in the middle (a one-teaspoon measuring spoon works perfectly for this purpose). Spoon jelly, jam, or preserves into each well so that it sits just below the crest of the cookie dough. Don't overfill the cookies.
¾ cup jelly
Bake the Cookies: Transfer the pan to the oven and bake for 10 to 12 minutes or until cookies are golden brown and just set around the edges. Let the cookies cool to room temperature so that the jam can set before serving.

Notes

Preparation

Make sure your butter is softened to room temperature so that the cookie dough comes together easily and results in a smooth mix.

Modifications

You can mix and match creamy and crunchy peanut butter with different flavors of jelly, jam, and preserves to create an assortment of combinations in one batch of cookies!

Double up the scoops of dough to make jumbo-sized cookies.

Use dairy-free, plant-based butter and an egg-free alternative to make these cookies vegan.

Storage

Store the cookies in an airtight container at room temperature for up to four days, then move to the refrigerator for up to three more days.

To freeze, cool the cookies to room temperature, then transfer to an airtight, freezer-safe container before placing in the freezer. If you need to stack the cookies in the container, I recommend placing parchment paper or wax paper between each layer to keep them from sticking together. Keeps for up to three months.

Nutrition