These Peanut Butter and Jelly Thumbprint Cookies are a holiday favorite, but delicious any time of year.
This is a sponsored post written by me on behalf of Pompeian Grapeseed Oil Spray.
It may sound corny, but one of the most important ingredients in holiday baking is love. For me, that means going as far as making cookies that I don’t personally like at ALL just because those I love enjoy them and I like to see everyone happy – especially in this special season.
The number one example of that is Peanut Butter and Jelly Thumbprint Cookies.
Personally, I don’t like Peanut Butter and Jelly Thumbprint Cookies AT ALL! The reason is that I’m not a fan of jelly, especially in baked goods.
For me there is nothing much sadder than reaching into a box of a dozen donuts and realizing the only ones left are jelly filled. (Yes, that one should be hash-tagged with #FirstWorldProblems.)
So, despite being anti jelly in baked goods, my husband’s very favorite holiday cookie is Peanut Butter and Jelly Thumbprints. So what do I do every year? I make them.
This year I had a little help to make the baking even easier. Pompeian Grapeseed Oil, imported from France, has a light flavor with a high smoke point. Pompeian Grapeseed Oil Spray is an all-natural cooking spray perfect for sautéing, grilling and stir frying. It has no preservatives, no propellants, no additives and no cholesterol. It’s also naturally gluten-free.
Peanut Butter and Jelly Thumbprint Cookies
Ingredients:
1 1/4 cups flour
1/2 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
3/4 cup peanut butter – smooth is best
1/2 cup butter, softened
1/3 cup brown sugar
1/3 cup white sugar
1 egg
1 tsp vanilla
1/2 cup jelly or jam (strawberry looks Christmassy, but I like grape to add color variety to a tray of assorted Christmas cookies)
How to Make Peanut Butter and Jelly Thumbprint Cookies:
Heat oven to 350 degrees.
Prepare baking sheets by spraying with Pompeian Grapeseed Oil Spray and dusting lightly with flour, or use a nonstick baking mat.
Blend together flour, baking soda and powder and salt and set aside.
Beat butter and peanut butter with an electric mixer until smooth.
Add sugars and beat until fluffy.
Blend in egg and vanilla.
Add in the flour mixture and stir until combined.
Place additional white sugar in a small bowl.
Form balls using 1 Tablespoon of dough for each cookie.
Roll the balls in the sugar and then place on prepared cookie sheets about 2 inches apart.
Use the handle of a wooden spoon to press a hole into the top of each cookie.
Bake for appx 12 minutes or until puffed up and edges are just beginning to brown.
Remove cookies. If the dents have “closed up” too much, re-dent them again. (I used the back of a 1/4 tsp measuring spoon and it was perfect.) A
llow to cool completely on wire racks.
Put about 1/2 tsp of jelly in the dent on each cookie. Enjoy!
This is a sponsored post written by me on behalf of Pompeian Grapeseed Oil Spray.
Peanut Butter and Jelly Thumbprint Cookies
Ingredients
- 1 1/4 cups flour
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 3/4 cup peanut butter - smooth is best
- 1/2 cup butter softened
- 1/3 cup brown sugar
- 1/3 cup white sugar
- 1 egg
- 1 tsp vanilla
- 1/2 cup jelly or jam strawberry looks Christmassy, but I like grape to add color variety to a tray of assorted Christmas cookies
Instructions
- Heat oven to 350 degrees.
- Prepare cookie sheets by spraying with oil and dusting lightly with flour or use a silicone baking mat.
- Blend together flour, baking soda and powder and salt and set aside.
- Beat butter and peanut butter with an electric mixer until smooth.
- Add sugars and beat until fluffy.
- Blend in egg and vanilla.
- Add in the flour mixture and stir until combine.
- Place additional white sugar in a small bowl.
- Form balls using 1 Tablespoon of dough for each cookie.
- Roll the balls in the sugar and then place on prepared cookie sheets about 2 inches apart.
- Use the handle of a wooden spoon to press a hole into the top of each cookie.
- Bake for appx 12 minutes or until puffed up and edges are just beginning to brown.
- Remove cookies.
- If the dents have “closed up” too much, re-dent them again. (I used the back of a 1/4 tsp measuring spoon and it was perfect.)
- Allow to cool completely on wire racks.
- Put about 1/2 tsp of jelly in the dent on each cookie.
Notes
Nutrition
Sarah L says
My problem making peanut butter cookies is that I tend to eat more cookie dough than cookies. I think I’d like them with blueberry jam.
judy gardner says
these sound wonderful! i love thumbprint cookies!
Jen Rodrigues says
Never tried these with Jelly. So use to just using Hersey kisses. This sounds so good. thanks for sharing.
Jennifer says
I’m not a fan of jelly in baked goods either (I’ve totally experienced the disappointing moment when the only donuts left in a box are jelly-filled!). If I did like jelly in baked goods, I’m sure I’d like these, though, because I LOVE peanut butter cookies!
Chrysa says
I ended up putting nutella in a few for me instead of the jelly – YUM!
isis says
Aaaww.. I love that make them even if you’re not a fan of jelly filled stuff. But these look so goood!
Krystyn says
Oh, yum! I’m not a big peanut butter fan, but for some reason, I just love the cookies. And adding jelly, even better!
Shelby Barone says
These look amazing! I can’t wait to try making them
Angela says
I totally agree that love is the most important ingredient in baking. I have used this grapeseed oil and am such a fan of it. Great recipe!
Heather - Acting Balanced Mom says
Never thought of putting jelly in my peanut butter cookies – although I have filled them whith chocolate before….
Liza @ Views From the 'Ville says
I frequently bake peanut butter cookies, but have never tried making them with jelly as the thumbprint filler – I will have to give that a try!
Tammilee Tillison says
Yum! These look delicious. I have never tried grape seed oil. I use Pompeian Olive Oil all the time. I am going to have to try it out.
Ashley S says
These look delicious! My son would love them.
Anne says
I actually prefer to make cookies that I don’t like, because then I am not tempted to eat too many! These look yummy! I have never used grapeseed oil, I will have to look for it.