Make Ahead

PB and J Thumbprint Cookies

March 15, 2017
Photo by Licensed to Bake
Author Notes

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

  • 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
In This Recipe
  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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