PB&J Thumbprint Cookies
User Reviews
0.0
0 reviews
Unrated
PB&J Thumbprint Cookies
Report
Turn that classic sandwich into an adorable treat both kids and adults love with this easy recipe for PB&J Thumbprint Cookies.
Share:
Ingredients
- 1 1/2 cups plus 2 tablespoons (206 grams) all-purpose flour
- 1 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1/4 teaspoon salt
- 1 1/2 sticks (170 grams) unsalted butter, room temperature
- 3/4 cup (150 grams) granulated sugar, divided
- 1/2 cup (100 grams) light brown sugar
- 3/4 cup (202 grams) creamy peanut butter
- 1 large egg
- 1/2 teaspoon vanilla extract
- 1/3 cup (107 grams) strawberry preserves
Add to Shopping List
Instructions
- Preheat oven to 350°F. Line large baking sheets with parchment paper or silicone baking mats.
- In a medium bowl, combine flour, baking soda, baking powder, and salt.
- In the bowl of an electric mixer, beat butter, 1/2 cup granulated sugar, and brown sugar on medium-high speed until well combined and fluffy, 2 minutes. Beat in peanut butter until combined. Beat in egg and vanilla. On low speed, gradually add flour mixture, beating until combined.
- Scoop tablespoons of dough, shape into balls, and roll in remaining 1/4 cup of granulated sugar. Place on prepared baking sheets, spacing about 2 inches apart. Bake for 8 minutes, until cookies are puffy.
- Remove from oven and make an indentation in the centers by pressing in with the end of a wooden spoon. Continue to bake for about 2 to 3 minutes, or until the edges are golden brown.
- Let cool on baking sheets for 5 minutes before removing cookies to wire racks to cool completely.
Genuine Reviews
User Reviews
Overall Rating
0.0
0 reviews
Unrated
Other Recipes
You'll Also Love
