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My review
Peanut Butter and Jelly Thumbprint Cookies
Grace Gutberlet
"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."
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Ingredients
4 h 50 m servings 132 calsOriginal recipe yields 30 servings (30 cookies)
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Directions
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Prep
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- Sift flour, baking soda, and salt together in a bowl.
- 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.
- Beat flour mixture into butter mixture on low speed until just blended. Scrape bowl and mix a few more seconds.
- 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).
- Preheat oven to 350 degrees F (175 degrees C). Line baking sheets with parchment paper and arrange cookie balls atop paper.
- Bake cookies in the preheated oven until partially cooked, 11 minutes.
- Place raspberry jam in a bowl and stir until syrup consistency.
- 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.
- Bake cookies until edges are lightly browned, 7 minutes longer. Cool cookies completely on the baking sheet before transferring to a wire rack.
Nutrition Facts
Per Serving: 132 calories; 6.2 g fat; 17.7 g carbohydrates; 2.4 g protein; 14 mg cholesterol; 70 mg sodium. Full nutrition
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Reviews
Read all reviews 8Most helpful
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5/2/2013
My sons love thumbprint cookies and peanut butter so I decided to try this recipe. The dough is very dry and crumbly, chilling made it worse. I added more peanut butter by hand until the dough c...
3/14/2014
I followed the recipe as is, except that I skipped the 4hr chilling step and went straight into the oven. The cookies turned out amazing!
10/23/2016
Made these family loved them. I only changed a few things. Instead of 1/4 tsp salt I put 1/8 tsp. Only because the butter i used was salted. Made a few different kinds. Used the same dough. Roll...
4/17/2016
This isn't so much a review as a report of changes I made and the results in case anybody else wants to try. Swaps: gluten free flour blend, re-hydrated PB2 and home-canned hot fudge/plum sauce...
10/12/2016
Submitter here. - You can swap in Wow Butter for the PB 1:1 with no real noticeable difference. I have been making these for years until my son was diagnosed with a peanut allergy, and just...
10/11/2016
Oh these are so good. I had picked wild blackberries today and cooked them down and added sugar and vanilla to make a thick sauce. Decided thumbprint cookies would be perfect. And these are p...
12/25/2015
Made the cookie part just like the recipe said. I used black raspberry preserves for the jam. If you like PBJ, then this cookie is the one for you! Everyone who ate one made the "yum" sound.
2/26/2015
Made these today after cleaning the fridge/pantry and finding 3 half-used jars of grape jelly and 2 half-used jars of peanut butter. I did not chill the dough and they turned out fine, so that'...