Best Peanut Butter And Jelly Thumbprints Recipes

Peanut Butter and Jelly Thumbprints image

Provided by Martha Stewart

Yield Makes 40

Number Of Ingredients 11

1 1/4 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup smooth peanut butter
4 ounces (1 stick) unsalted butter, softened
1/3 cup packed light-brown sugar
1/3 cup granulated sugar, plus more for rolling
1 large egg
1 teaspoon pure vanilla extract
1/2 cup raspberry jam

Steps:

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.
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.
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.
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.

Peanut Butter and Jelly Thumbprints image

Provided by Garrison Wayne @TheOrganizedChef

Categories Cookies

Number Of Ingredients 8

1 stick(s) butter, unsalted, cut in pats
1/2 cup(s) peanut butter, smooth or chunky
1/4 teaspoon(s) kosher salt
2/3 cup(s) sugar
1 1/2 cup(s) all purpose flour
1 teaspoon(s) vanilla
1 large egg yolk
- jam or jelly

Steps:

Place all ingredients (except jam) in a large bowl. Use hands to mix well.
Make 1 1/4 to 1 1/2 inch balls. You should have 20. Place on cookie sheet, leaving room to spread out. If you have a large enough cookie sheet, they should fit 4 wide and 5 long.
Gently press with thumb in the center of each ball to make an indentation. Don't press too hard. It is normal for the dough to crack a bit.
Spoon a bit of jam in each center of cookie. Do not over fill.
Bake in a 325 degree oven for 22-24 minutes. Remove from oven and let cool until warm on cookie sheet. The cookies are too fragile to transfer when they are hot.
When sufficiently cooled, transfer cookies with a spatula to a rack to cool completely.
Store airtight between layers of waxed paper. Make 20 cookies.