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Peanut Butter and Jelly Thumbprint Cookies

4

290 min

Peanut Butter and Jelly Thumbprint Cookies

Peanut Butter and Jelly Thumbprint Cookies Photo 1

Time

290 min

Serving

30 persons

Calories

132

Rating

4.00★ (12)

Cuisine

Author: Victoria Buriak
These cookies are great for kids of all ages. I usually double the recipe when I make them. Using a cookie scoop and soda bottle cap to make the indentations results in uniform cookies, which makes a nice presentation. But you can improvise with other lids; just aim for something about the size of a quarter. Use any variety of jelly, but I do not recommend jelly with chunks of fruit, like strawberry. Attempting to move the cookies prior to cooling completely will cause them to break.

Ingredients

  • ⅔ cups all-purpose flour: 1 piece
  • baking soda: 0.5 tsp
  • salt: 0.25 tsp
  • unsalted butter: 0.5 cup
  • creamy peanut butter: 0.66667 cup
  • white sugar: 0.5 cup
  • brown sugar: 0.5 cup
  • vanilla extract: 0.5 tsp
  • egg: 1 piece
  • seedless raspberry jam: 0.75 cup

Metric Conversion

Stages of cooking

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  1. Sift flour, baking soda, and salt together in a bowl.
    Peanut Butter and Jelly Thumbprint Cookies Photo 2
  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. Scrape sides of bowl with a rubber spatula. Add egg to butter mixture and beat on medium speed until blended. Scrape side of bowl down again.
    Peanut Butter and Jelly Thumbprint Cookies Photo 3
  3. Beat flour mixture into butter mixture on low speed until just blended. Scrape bowl and mix a few more seconds.
    Peanut Butter and Jelly Thumbprint Cookies Photo 4
  4. Scoop dough into 2 tablespoon-sized balls and arrange on a baking sheet. Cover baking sheet and refrigerate at least 4 hours (overnight is ideal).
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  5. Preheat oven to 350 degrees F (175 degrees C). Line baking sheets with parchment paper and arrange cookie balls atop paper.
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  6. Bake cookies in the preheated oven until partially cooked, 11 minutes.
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  7. Place raspberry jam in a bowl and stir until syrup consistency.
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  8. Press a soda bottle cap into the center of each cookie until edges of cookies bulge and begin to crack, making an indentation. Fill each indentation with about 1 teaspoon jam.
    Peanut Butter and Jelly Thumbprint Cookies Photo 9
  9. Bake cookies until edges are lightly browned, 7 minutes longer. Cool cookies completely on the baking sheet before transferring to a wire rack.
    Peanut Butter and Jelly Thumbprint Cookies Photo 10

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