Peanut Butter and Jelly Thumbprint Cookies
These Peanut Butter and Jelly Thumbprint Cookies are a holiday favorite, but delicious any time of year.
Servings: 24
Calories: 151kcal
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
You can fill these cookies with grape jelly, strawberry jelly, nutella or any other sweet you love.
Nutrition
Calories: 151kcal | Carbohydrates: 17g | Protein: 3g | Fat: 8g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 17mg | Sodium: 151mg | Potassium: 66mg | Fiber: 1g | Sugar: 10g | Vitamin A: 128IU | Vitamin C: 1mg | Calcium: 16mg | Iron: 1mg