Recipe: PB&J Thumbprint Cookies

Mrs. Fields Secrets PB&J Thumbprint Cookies
In celebration of National Peanut Butter & Jelly Day, I’ve got a recipe that will delight not only kids but also the kid in all of us. These thumbprint cookies are simply delicious, light and soft with that ooey-gooey jelly center that tops it all off. It’s like your favorite kid sandwich in cookie form! The key to these cookies is to under-cook them just a little, which will keep them soft. If your oven runs a little hot, adjust your cooking times.

Peanut Butter & Jelly Thumbprint Cookies
adapted slightly from Martha Stewart 

1 1/4 cups flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup smooth peanut butter
1/2 cup (1 stick) butter, softened
1/3 cup packed brown sugar
1/3 cup granulated sugar, plus more for rolling
1 large egg
1 teaspoon vanilla
1/2 cup raspberry jam

Directions
Preheat oven to 350 degrees. In a small mixing bowl, whisk together flour, baking powder, baking soda, and salt. Beat peanut butter and butter with a mixer on medium speed until smooth. Add both sugars and beat until fluffy. Add egg and vanilla, and beat until incorporated. Reduce speed and add dry ingredients, mixing until combined. Scoop level tablespoons of dough, and form into balls. Roll each ball in sugar, and transfer to parchment-lined baking sheets, about 2 inches apart.

Bake until cookies are puffy, about 7 minutes. Remove from oven, and make indentations in centers by pressing with the handle end of a wooden spoon or wine cork. Return to oven, and bake until edges are golden, about 5 minutes more. Transfer sheets to wire racks, and let cool completely. Heat jam in a small saucepan, stirring, until loosened, about 30 seconds. Spoon about 1/2 teaspoon into each indentation.

Want to celebrate PB&J even more? Check out other favorite recipes and our Tasty Tip!
Peanut Butter Cookies
PB&J Sandwich Cookies
Peanut Butter Candy Cookies
Peanut Butter Dog Biscuits

Recipe: PB&J Sandwich Cookie

MF PB&J Sandwich Cookie

Here’s a new twist on traditional brown bag fare for your kids’ lunch (or your own).  Make a batch of these deliciously sweet peanut butter and jelly sandwich cookies and tuck them in the lunch bag. I guarantee that noon will be the best part of the day. The cookie is sweet and soft with a sugary crust, and the fluffy peanut butter and jelly inside is so ooey-gooey good.

PB&J Sandwich Cookies

2 3/4 cups flour
2 teaspoons cream of tartar
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup butter, cold
1/2 cup shortening
1 1/2 cups sugar, plus 1/4 cup reserved
2 eggs
3/4 cup marshmallow creme
3/4 cup peanut butter
grape jelly

Directions
Sift flour, cream of tarter, baking soda, and salt together in a medium bowl. In a large mixing bowl, cream butter, shortening and sugar together until light and fluffy. Beat in eggs, one at at time, until light and creamy. Slowly mix in dry ingredients until incorporated. Chill dough for at least 20 minutes. Preheat oven to 400 degrees. Roll dough into small, uniform balls and then coat completely with the reserved sugar. Bake for 8-10 minutes, or until the tops begin to crack. Do not over cook. Remove to a cooling rack.

In a mixing bowl, stir marshmallow creme and peanut butter together until combined and creamy. Put a generous smear on the bottom of one cookie, and a generous smear of grape jelly on the bottom of another cookie. Join the two together to create your sandwich cookie. Makes 30 sandwich cookies.

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