Peanut Butter and Jelly Thumbprint Cookies
 
Prep time
Cook time
Total time
 
Author:
Serves: 24
Ingredients
  • ½ cup/ 150 grams jelly in your favorite flavor (about 2½ tbsps each for 3 flavors)
  • 1 cup/ 120 grams whole wheat flour
  • ¾ teaspoon baking powder
  • pinch of salt
  • ½ tablespoon / 7 grams butter, melted and slightly cooled
  • 1 egg white
  • 1 teaspoon vanilla extract
  • ½ heaping cup/ 75 grams peanut butter
  • ½ cup/100 grams brown sugar
Instructions
  1. Preheat oven to 350°F/180°C.
  2. Line a baking sheet with parchment paper or a nonstick mat.
  3. Measure out your jelly and stir in a little to thin it a bit.
  4. In a medium bowl, mix together the flour, baking powder, and salt.
  5. Using a large bowl, mix together the butter, egg white, and vanilla.
  6. Add the peanut butter to the butter mixture. Stir until smooth.
  7. Add the brown sugar and stir until smooth.
  8. Slowly pour the flour mixture into the peanut butter mixture. Fold in until smooth.
  9. Divide the dough into 24 balls. Depending on the size of your pan they all might fit on one sheet.
  10. Use your thumb to press and indentation into the ball. If the edges get too crackly, you can use your fingers to pinch and press the edges back together.
  11. Fill the thumbprint with a small scoopful of jelly. The jam can come up to the edge of the thumbprint, but too full and the jelly will ooze out too much.
  12. Bake for 10-12 minutes, or until slightly darker around the edges.
Recipe by Cooking is Messy at https://www.cookingismessy.com/2017/09/21/peanut-butter-and-jelly-thumbprint-cookies/