Peanut Butter And Jelly Thumbprint Cookies
Serves: 5
Aurelia Collier
1 January 1970
Based on User reviews:
42
Spice
55
Sweetness
48
Sourness
34
mins
Prep time (avg)
4.3
Difficulty
Ingredients:
1.666667 cups
All-Purpose Flour1 tsp
Baking Soda1 tsp
Salt1 cup
Unsalted Butter2 cup
Creamy Peanut Butter1 cup
White Sugar1 cup
Brown Sugar1 tsp
Vanilla Extract1
Egg3 cup
Seedless Raspberry JamDirections:
1
Sift flour, baking soda, and salt together in a bowl
2
Beat butter, peanut butter, white sugar, brown sugar, and vanilla together in a separate bowl with an electric mixer until light and fluffy, 1 to 2 minutes
3
Scrape sides of bowl with a rubber spatula
4
Add egg to butter mixture and beat on medium speed until blended
5
Scrape side of bowl down again
6
Beat flour mixture into butter mixture on low speed until just blended
7
Scrape bowl and mix a few more seconds
8
Scoop dough into 2 tablespoon-sized balls and arrange on a baking sheet
9
Cover baking sheet and refrigerate at least 4 hours (overnight is ideal)
10
Preheat oven to 350 degrees F (175 degrees C)
11
Line baking sheets with parchment paper and arrange cookie balls atop paper
12
Bake cookies in the preheated oven until partially cooked, 11 minutes
13
Place raspberry jam in a bowl and stir until syrup consistency
14
Press a soda bottle cap into the center of each cookie until edges of cookies bulge and begin to crack, making an indentation
15
Fill each indentation with about 1 teaspoon jam
16
Bake cookies until edges are lightly browned, 7 minutes longer
17
Cool cookies completely on the baking sheet before transferring to a wire rack