Peanut Butter and Jelly Thumbprint Cookies

Name: Peanut Butter and Jelly Thumbprint Cookies
Prep time: 4 h 50 min
Cook time: 4 h 50 min
Total time: 4 h 50 min
Yield: 30
Cuisine: Global
Ingredients: 1 teaspoons baking soda; 118 milliliters brown sugar; 158 milliliters creamy peanut butter; 1 egg; 394 milliliters all-purpose flour; 177 milliliters seedless raspberry jam; 0 teaspoons salt; 118 milliliters unsalted butter; 1 teaspoons vanilla extract; 118 milliliters white sugar

Peanut Butter and Jelly Thumbprint Cookies requires about 4 hours and 50 minutes from start to finish. This recipe makes 30 servings with 139 calories, 2g of protein, and 6g of fat each. This recipe covers 3% of your daily requirements of vitamins and minerals. Head to the store and pick up vanillan extract, brown sugar, creamy peanut butter, and a few other things to make it today. It is a good option if you're following a vegetarian diet.

Instructions

Sift flour, baking soda, and salt together in a bowl.

Ingredients you will need

Baking Soda

All Purpose Flour

Salt

Equipment you will use

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.

Ingredients you will need

Peanut Butter

Brown Sugar

Granulated Sugar

Vanilla

Butter

Equipment you will use

Hand Mixer

Spatula

Bowl

Add egg to butter mixture and beat on medium speed until blended. Scrape side of bowl down again.

Ingredients you will need

Butter

Egg

Equipment you will use

Bowl

Beat flour mixture into butter mixture on low speed until just blended. Scrape bowl and mix a few more seconds.

Ingredients you will need

Butter

All Purpose Flour

Equipment you will use

Bowl

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).

Ingredients you will need

Dough

Equipment you will use

Baking Sheet

Preheat oven to 350 degrees F (175 degrees C). Line baking sheets with parchment paper and arrange cookie balls atop paper.

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Equipment you will use

Baking Paper

Baking Sheet

Oven

Bake cookies in the preheated oven until partially cooked, 11 minutes.

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Equipment you will use

Oven

Place raspberry jam in a bowl and stir until syrup consistency.

Ingredients you will need

Raspberry Jam

Syrup

Equipment you will use

Bowl

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.

Ingredients you will need

Pop

Jam