Peanut Butter & Jelly Thumbprint Cookies
It’s peanut butter and jelly time! It’s one of those combinations that reminds me of my youth - of unpacking your lunch box and taking out your carefully wrapped sandwich from Mom (usually with a nice note attached) amongst a table of friends in the school cafeteria. These peanut butter and jelly cookies bring your favorite childhood sandwich combo to a cookie. Chewy peanut butter cookies are indented and topped with a scoop of raspberry jam and peanuts for a salty and sweet snack. The chopped peanuts on top add just the right crunch and saltiness to offset the sweetness of the peanut butter and jam. Any favorite fruit jam can be substituted for the raspberry.
8 tablespoons unsalted butter
1 cup smooth peanut butter
½ cup granulated sugar
½ (packed) cup dark brown sugar
1 egg, at room temperature
½ teaspoon vanilla extract
1 cup all-purpose flour
1 teaspoon baking soda
1 cup seedless raspberry jam
½ cup chopped lightly salted dry-roasted peanuts
Heat oven to 350ºF.
In the bowl of a stand mixer fitted with the paddle attachment, beat together the butter, peanut butter, granulated sugar and brown sugar on medium-high speed until light and fluffy, about 2 minutes. Add the egg and vanilla extract and mix until thoroughly combined.
In a medium mixing bowl, sift together the flour and baking soda. Slowly add the flour mixture to the wet ingredients and mix until just combined.
Roll the dough into 1½-inch balls and arrange on baking sheets, leaving about 3-inches between the cookies. Use your thumb or the rounded end of a pestle to make a well in the center of each cookie. Use a teaspoon to fill each well with the raspberry jam. Be careful not to overfill the wells. Sprinkle with the chopped peanuts.
Bake until golden brown, about 16 to 18 minutes.
Makes 1½ dozen cookies.