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Category: Desserts
Prep Time: Cook Time: Total Time:
Makes 40 cookies
1 1/4 cup all purpose flour
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
3/4 cup smooth peanut butter
4 oz. (1 stick) unsalted butter, softened
1/3 cup packed light brown sugar
1/3 cup granulated sugar, plus more for rolling
1 large egg
1 tsp pure vanilla extract
1/2 cup raspberry jam
Preheat oven to 350 F. Whisk together flour, baking powder, baking soda and salt. Beat peanut butter and butter with a mixer on medium speed until smooth. Add sugars and beat until pale and fluffy. Add egg and vanilla and beat until incorporated. Reduce speed to low. Add dry ingredients and mix until combined.
Scoop level Tbsp of dough and form into balls. Roll each ball in granulated sugar, and transfer to parchment lined baking sheets, spacing about 2 inches apart.
Bake until cookies are puffy, about 10 minutes. Remove from oven and make indentations in centers by pressing with the handle of a wooden spoon. Return to oven and bake until edges are golden, 6-7 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 tsp into each indentation.
Cookies can be stored in a single layer for up to 1 week.
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Peanut butter and Jelly thumbprints
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Category: Desserts
Prep Time: Cook Time: Total Time:
Makes 40 cookies
1 1/4 cup all purpose flour
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
3/4 cup smooth peanut butter
4 oz. (1 stick) unsalted butter, softened
1/3 cup packed light brown sugar
1/3 cup granulated sugar, plus more for rolling
1 large egg
1 tsp pure vanilla extract
1/2 cup raspberry jam
Preheat oven to 350 F. Whisk together flour, baking powder, baking soda and salt. Beat peanut butter and butter with a mixer on medium speed until smooth. Add sugars and beat until pale and fluffy. Add egg and vanilla and beat until incorporated. Reduce speed to low. Add dry ingredients and mix until combined.
Scoop level Tbsp of dough and form into balls. Roll each ball in granulated sugar, and transfer to parchment lined baking sheets, spacing about 2 inches apart.
Bake until cookies are puffy, about 10 minutes. Remove from oven and make indentations in centers by pressing with the handle of a wooden spoon. Return to oven and bake until edges are golden, 6-7 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 tsp into each indentation.
Cookies can be stored in a single layer for up to 1 week.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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