Description
These classic Peanut Butter & Jelly Thumbprint Cookies are a delightful, nostalgic treat perfect for lunchboxes or any occasion. They feature a soft, chewy peanut butter cookie base with a sweet jelly center, just like you remember.
Ingredients
Scale
- 1 cup unsalted butter, softened
- 1 cup creamy peanut butter
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup jelly or jam (grape or strawberry recommended)
Instructions
- Preheat your oven to 375°F (190°C). Line baking sheets with parchment paper.
- In a large bowl, cream together the softened butter and peanut butter until smooth.
- Add the granulated sugar and beat until light and fluffy.
- Beat in the eggs one at a time, then stir in the vanilla extract.
- In a separate bowl, whisk together the flour, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Roll the dough into 1-inch balls.
- Place the balls onto the prepared baking sheets, about 2 inches apart.
- Use your thumb to make an indentation in the center of each cookie.
- Fill each indentation with about 1/2 teaspoon of jelly or jam.
- Bake for 10-12 minutes, or until the edges are lightly golden brown.
- Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
Notes
- Ensure your butter and peanut butter are at room temperature for the best dough consistency.
- Don’t overfill the thumbprint to prevent the jelly from overflowing during baking.
- You can use any flavor of jelly or jam you prefer.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Cookies
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 12g
- Sodium: 70mg
- Fat: 10g
- Saturated Fat: 3.5g
- Unsaturated Fat: 6.5g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 20mg