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Peanut Butter and Jelly Thumbprints

  • Author: Martha Stewart
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Total Time: 20 minutes
  • Yield: About 40 cookies 1x
  • Category: Dessert
  • Method: Oven
  • Cuisine: American

Description

A childhood favorite in cookie form! Everyone loves a PBJ so it only makes sense to transfer it to thumbprint cookies.


Ingredients

Scale

Instructions

  1. Preheat oven to 350 degrees. Whisk together flour, baking powder, baking soda, and salt. Beat peanut butter and butter with a mixer on medium speed until smooth. Add sugars, and beat until pale and fluffy. Add egg and vanilla, and beat until incorporated. Reduce speed to low. Add dry ingredients, and mix until combined.
  2. Scoop level tablespoons of dough, and form into balls. Roll each ball in granulated sugar, and transfer to parchment-lined baking sheets, spacing about 2 inches apart.
  3. Bake until cookies are puffy, about 10 minutes. Remove from oven, and make indentations in centers by pressing with the handle end of a wooden spoon. Return to oven, and bake until edges are golden, 6 to 7 minutes more. Transfer sheets to wire racks, and let cool completely.
  4. Heat jam in a small saucepan, stirring, until loosened, about 30 seconds. Spoon about 1/2 teaspoon into each indentation. Cookies can be stored in a single layer for up to 1 week.

Notes

Recipe from Martha Stewart

Nutrition

  • Serving Size:
  • Calories: 90
  • Sugar: 5.9 g
  • Sodium: 69.5 mg
  • Fat: 4.9 g
  • Saturated Fat: 2 g
  • Carbohydrates: 10.4 g
  • Fiber: 0.4 g
  • Protein: 1.7 g
  • Cholesterol: 10.7 mg

Keywords: PBJ cookies, thumbprint cookies, Christmas cookies, peanut butter

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