Peanut Butter & Jelly Thumbprint Cookies

Follow our step-by-step guide on how to make Peanut Butter & Jelly Thumbprint Cookies.

1. Step 1

   Start by sifting together the all-purpose flour, baking soda, and salt in a mixing bowl. This step ensures that your cookies will have a light and fluffy texture, so don’t skip it!

2. Step 2

   In a separate bowl, beat the unsalted butter, creamy peanut butter, white sugar, brown sugar, and vanilla extract together using an electric mixer. Mix until the mixture is light and fluffy, which should take about 1 to 2 minutes. Don’t forget to scrape down the sides of the bowl with a rubber spatula to incorporate all the ingredients!

3. Step 3

   Next, add the egg to the butter mixture and beat on medium speed until everything is well blended. Give the bowl another scrape to make sure all the ingredients are combined.

4. Step 4

   Now, gradually mix the flour mixture into the butter mixture on low speed. Be careful not to overmix; just blend until everything is combined. A few extra seconds of mixing should do the trick!

5. Step 5

   Scoop out the dough using a tablespoon, rolling it into balls about the size of 2 tablespoons each. Place these dough balls on a baking sheet, making sure to leave some space between them. Cover the baking sheet and pop it in the refrigerator for at least 4 hours, or overnight if you can wait! This chilling step helps the cookies maintain their shape while baking.

6. Step 6

   When you’re ready to bake, preheat your oven to 350°F (175°C). Line your baking sheets with parchment paper and arrange the chilled cookie balls on top.

7. Step 7

   Bake the cookies in the preheated oven for about 11 minutes, or until they are partially cooked. They should look slightly set but not fully baked yet.

8. Step 8

   While the cookies are baking, prepare the raspberry jam. Place it in a bowl and stir until it reaches a syrup-like consistency. This will make it easier to fill the cookies later.

9. Step 9

   Once the cookies are out of the oven, take a soda bottle cap (or any small round object) and gently press it into the center of each cookie to create an indentation. The edges of the cookies will start to crack, which is perfectly normal!

10. Step 10

    Fill each indentation with about 1 teaspoon of the prepared raspberry jam, allowing it to pool in the center.

11. Step 11

    Return the cookies to the oven and bake for an additional 7 minutes, or until the edges are lightly browned. The aroma will be irresistible!

12. Step 12

    Once baked, let the cookies cool completely on the baking sheet before transferring them to a wire rack. This cooling time allows the cookies to firm up and makes them easier to handle.