Peanut Butter and Jelly Thumbprint Cookies
Yield: 26 cookies
Calories: 99kcal
These peanut butter and jelly thumbprint cookies are easy to make, you only need six ingredients and a little bit of baking time.
Ingredients
- 1 cup peanut butter, creamy, or peanut butter spread
- ½ cup granulated sugar, plus more for rolling
- ½ cup light brown sugar, packed
- 1 large egg
- ¼ teaspoon kosher salt
- ½ teaspoon pure vanilla extract
- ⅓ cup seedless strawberry jam
Special Equipment
Instructions
- In a bowl, whisk all ingredients together to combine, except jam. Press dough together into a ball, wrap tightly, and chill in fridge 30 minutes to 1 hour.
- Preheat oven to 350°F, with rack set in the center. Line a baking sheet with parchment paper.
- Shape dough into small 1-inch balls. Roll each ball in granulated sugar to coat. Place on a parchment-lined cookie sheet.
- Lightly press the center of each dough ball with your thumb to create a well.
- Stir jam so that it's easy to pour into each cookie.
- Add ¼ teaspoon of jam in the center of each cookie.
- Bake 7 to 9 minutes, until just set on the outside but still very soft. Do not over bake.
- Cool for 5 minutes on cookie sheet, and then transfer to wire rack to finish cooling.
Notes
- Keep cookies in airtight container at room temp to preserve softness.
Nutrition
Calories: 99kcal | Carbohydrates: 13g | Protein: 2g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 0.03g | Monounsaturated Fat: 0.1g | Cholesterol: 7mg | Sodium: 65mg | Potassium: 60mg | Fiber: 1g | Sugar: 12g | Vitamin A: 10IU | Calcium: 1mg | Iron: 0.2mg
Recipe Link
Recipe Video