Peanut Butter and Jelly Thumbprints
Peanut butter and jelly thumbprint cookies made with a peanut butter cookie dough and filled with strawberry jam.
Servings: 36 cookies
Calories: 103kcal
Ingredients
- ½ c creamy peanut-butter
- 4 Tb butter room temperature
- 1 c brown sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 1 ½ c flour sifted
- 1 teaspoon baking powder sifted
- Pinch of salt
- ½ c chopped almonds or other nut for rolling
- ½ cup of fruit jam
Instructions
- In a mixing bowl, mix together the butter and peanut butter until creamy.
- Add brown sugar and continue to mix until well incorporated.
- Add eggs, one at a time and vanilla extract and continue to mix until everything is well incpororated. Use a spatula to make sure there is no butter on the bottom.
- In a separate bowl, sift together the flour, salt and baking powder. With the mixer on low, slowly add the flour mixture until just mixed through. Use a spatula to mix any leftover butter/peanut butter.
- Wrap dough in plastic wrap and refrigerate for at least 20 minutes
- When dough is ready, use a melon-baller or cookie scooper to scoop out about a tablespoon of dough. Roll dough into a ball and use your thumb to make a "thumbprint" in the middle of the cookie. Roll sides of cookie into chopped nuts and place on non-stick baking sheet. Continue with the rest of the dough.
- When all cookies are on baking sheet, use a small teaspoon to add fruit jam into the thumbprint.
- Bake at 350 degrees F for 15- 18 minutes, or until the outsides of the cookie begin to brown.
- Allow to cool on a wire rack.
Nutrition
Calories: 103kcal | Carbohydrates: 15g | Protein: 2g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Cholesterol: 12mg | Sodium: 32mg | Potassium: 67mg | Fiber: 1g | Sugar: 9g | Vitamin A: 52IU | Vitamin C: 0.4mg | Calcium: 20mg | Iron: 0.5mg