Peanut Butter & Jam Thumbprint Cookies
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Peanut Butter & Jam Thumbprint Cookies
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Your favorite peanut butter and jelly sandwich meets thumbprint cookie: a soft and buttery cookie packed with peanut butter flavor and filled with a bright and fruity strawberry jam.
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Ingredients
- 197 197 g all-purpose flour that's about 1 ½ cups plus 1 ½ tablespoons which is a weird measurement I know, so I definitely recommend using a precise weight measurement here
- ¼ ¼ teaspoon fine sea salt increase to ½ teaspoon if using unsalted peanut butter
- ½ ½ teaspoon baking soda
- ½ ½ teaspoon baking powder
- ½ ½ cup (1 stick) unsalted butter at room temperature
- ¾ ¾ cup packed light brown sugar
- ¼ ¼ cup granulated sugar plus more for rolling
- 1 1 large egg at room temperature
- 10 10 tablespoons creamy peanut butter at room temperature
- ½ ½ teaspoon vanilla extract
- 6 6 tablespoons jam
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Instructions
- Preheat oven to 350 degrees F. Line two baking sheets with parchment paper.
- In a bowl, whisk together flour, salt, baking soda and baking powder; set aside.
- In a mixing bowl or the bowl of a stand mixer, cream butter with brown sugar and sugar for 2 to 3 minutes or until it lightens one shade in color and no longer clumps together like wet sand.
- Add peanut butter and beat on medium speed until smooth, scraping down the sides of the bowl as needed. Add egg and vanilla and mix until fully incorporated.
- Add dry ingredients and mix until just incorporated, scraping the bowl to ensure dough is evenly mixed throughout.
- With a small cookie scoop (about 1 tablespoons worth, or 16-18g of dough per ball by weight), roll dough into a smooth ball, then roll in granulated sugar to coat.
- Arrange on prepared cookie sheets, leaving 1-2 inches of space between cookies (they'll spread a little, but not nearly as much as drop cookies so you can bake 12-15 per sheet).
- Gently press the back of a round ½ teaspoon (or use something like a marble) to make a shallow indent in the cookie. You don't need to press it down very far (doing so will cause the dough to crack much more), as you'll be refining the indent further once the cookies are partially baked.
- Bake for 8 to 9 minutes or until tops have puffed and cookies have softened and spread slightly. Remove from oven and, working quickly while the cookies are still hot and soft, use the same spoon to press down the indents again.
- Spoon or pipe 1/2 teaspoon of jam into each indent, then return cookies to the oven to bake for an additional 2 minutes or until jam is set and cookies are baked through.
- Remove from oven and let cool on cookie sheet for 10 minutes, then transfer to a wire rack to cool completely. Cookies will keep in a single layer in an airtight container in the refrigerator for up to 5 days.
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