• Prep Time: 15 mins
  • Cooking Time: 0 mins
  • Serves: 12

Peanut Butter and Jelly Thumbprint Cookies

  • Recipe Submitted by on

 Ingredients List

  • 1/4 cup peanut butter (I used store-brand, inexpensive, non-“natural”, creamy peanut butter*)
  • 1/8 cup butter, softened (2 tablespoons) – or margarine, Earth Balance, or similar if keeping vegan
  • 1/4 cup brown sugar
  • 1 tablespoon white sugar
  • 1/4 cup powdered sugar
  • 1/4 teaspoon cinnamon
  • 1 teaspoon vanilla extract
  • 1/4 cup all-purpose flour (to make gluten free, use a gluten free flour blend of your choice such almond/oat/peanut/rice flour)
  • pinch salt, optional
  • 1/4 cup jelly

 Directions

In a small bowl, whip the peanut butter and butter until creamy. I did this by hand but you can do it in a mixer if desired. Tip: microwave the peanut butter and butter in a microwave-safe bowl for 15 seconds, taking care not to melt them but just soften them, and they will combine easier. Add the sugars and whip until smooth. Add the cinnamon, vanilla extract, salt, flour (add the flour slowly in case you need slightly less than recipe indicates) and stir until combined.

The dough should be easy to work with and form into balls at this point, but if the dough is dry or crumbly and is not coming together, add a touch more peanut butter and mix until desired consistency is achieved. Conversely, it dough is too wet or sticky, add slightly more flour. Also, chilling the dough in the freezer for 10 minutes or refrigerator for 20-30 minutes prior to shaping it into balls can be helpful if the dough is a little wet or sticky.

After appropriate dough consistency is reached, roll the dough into 1 inch golf ball-sized shapes. After the balls are rolled, indent the tops with your thumb, making a well for the jelly. After making the well, I raised the sides of the cookie up by “pulling” the dough up a bit, ensuring they cookies weren’t too shallow to properly contain the jelly. Treat the dough like clay and form the shapes and sides as you see fit. Then full each well with approximately 1 to 1.5 teaspoons of jelly.

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