Recipe: 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
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.