Peanut Butter And Jelly Thumbprint Cookies

Ingredients

• Servings: 30
• 1 2/3 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup unsalted butter
• 2/3 cup creamy peanut butter
• 1/2 cup white sugar
• 1/2 cup brown sugar
• 1/2 teaspoon vanilla extract
• 1 egg
• 3/4 cup seedless raspberry jam

Recipe

Preparation Time: 30 mins Cook Time: 20 mins Ready Time: 4 hrs 50 mins


• 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.