PB and J Thumbprint Cookies

By • March 15, 2017 0 Comments

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Author Notes: These peanut butter and jelly cookies are soft. They offer the perfect combination of salty and sweet. Licensed to Bake

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Makes 2 dozen cookies

  • 1/2 cup unsalted butter, melted
  • 3/4 cup brown sugar
  • 3 tablespoons granulated sugar
  • 1 large egg
  • 1/2 teaspoon vanilla
  • 2 tablespoons milk
  • 1 1/2 cups flour
  • 2 tablespoons corn starch
  • 1 teaspoon baking soda
  • 1 pinch salt (I prefer Kosher Salt)
  • 1/3 cup your favorite Jelly
  • 1/2 cup creamy peanut butter
  1. Preheat oven to 350º. Cream 1/2 cup butter and 3/4 cup brown sugar. Add 3 tablespoons granulated sugar until fully combined, about 30 seconds. Beat in 1 egg, 1/2 teaspoon vanilla, and 2 tablespoons milk. In a separate medium size bowl, combine 1 1/2 cups flour, 2 tablespoons corn starch, 1 teaspoon baking soda, and a pinch of salt . Stir with a fork until combined. Add flour mixture to wet ingredients, a little at a time, until fully combined. Mix in 1/2 cup peanut butter. Using a small ice cream scooper, scoop dough onto a cookie sheet lined with parchment paper. Using your hands, form each scoop into a ball. Refrigerate the dough for 1 hour. Bake 10-12 minutes. Let the cookies cool for 1 minute. Using the back of a teaspoon or your thumb, create an indentation in the middle of the cookie. Fill the indentation with about 1 teaspoon of jelly.

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