Peanut Butter Jelly Thumbprint Cookies
Indulge in a nostalgic twist on a classic flavor duo with these irresistible Peanut Butter Jelly Thumbprint Cookies! Featuring a soft, buttery peanut butter cookie base with a luscious dollop of strawberry or grape jelly nestled in the center, this recipe brings together sweet and savory in perfect harmony. With just 15 minutes of prep time, these easy-to-make cookies are ideal for satisfying cravings or impressing at your next gathering. Each bite combines the creamy richness of peanut butter with the fruity burst of jelly, making them a crowd-pleaser for kids and adults alike. Perfect as an after-school treat, holiday dessert, or a fun addition to a cookie platter, these thumbprint cookies are a timeless favorite you'll love baking and sharing.
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Recipe Information
Ingredients
- 113 grams Unsalted butter
- 128 grams Creamy peanut butter
- 100 grams Granulated sugar
- 100 grams Brown sugar, packed
- 1 large Egg
- 1 teaspoon Vanilla extract
- 190 grams All-purpose flour
- 1 teaspoon Baking powder
- 0.5 teaspoon Salt
- 120 grams Strawberry or grape jelly
Instructions
Preheat your oven to 175°C (350°F) and line two baking sheets with parchment paper or silicone mats.
In a large mixing bowl, cream the unsalted butter, peanut butter, granulated sugar, and brown sugar together using a hand mixer or stand mixer until light and fluffy, about 2-3 minutes.
Add the egg and vanilla extract to the bowl and mix until combined.
In a separate bowl, whisk together the all-purpose flour, baking powder, and salt.
Gradually add the dry ingredients into the wet ingredients, mixing just until a dough forms. Do not overmix.
Using a tablespoon or small cookie scoop, portion the dough into 2.5 cm (1-inch) balls. Roll each ball gently in your palms to smooth it out.
Place the cookie dough balls about 5 cm (2 inches) apart on the prepared baking sheets.
Using your thumb or the back of a teaspoon, press an indentation into the center of each dough ball, being careful not to press all the way through.
Fill each indentation with about 1/2 teaspoon of jelly. Do not overfill, as the jelly may spill over during baking.
Bake the cookies for 12-14 minutes, or until the edges are set and slightly golden. The centers may still look soft, but they will firm up as the cookies cool.
Remove the baking sheets from the oven and allow the cookies to cool on the trays for 5 minutes before transferring them to a wire rack to cool completely.
Serve your Peanut Butter Jelly Thumbprint Cookies at room temperature and enjoy! Store any leftovers in an airtight container at room temperature for up to 5 days.
Nutrition Facts
Calories |
3451 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 170.5 g | 219% | |
| Saturated Fat | 70.8 g | 354% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 470 mg | 157% | |
| Sodium | 2376 mg | 103% | |
| Total Carbohydrate | 452.3 g | 164% | |
| Dietary Fiber | 13.2 g | 47% | |
| Total Sugars | 270.0 g | ||
| Protein | 59.1 g | 118% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 239 mg | 18% | |
| Iron | 12.8 mg | 71% | |
| Potassium | 1300 mg | 28% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
