Is there any better way to enjoy peanut butter and jelly than in a cookie? My family’s Peanut Butter and Jelly Thumbprint Cookie recipe.
My mother-in-law made these every Christmas – rolled in very fine nuts. They were addictive!
The practically melt in your mouth.
But, you don’t have to use the nut coating. They are pop-in-your-mouth goodness without it, too.
Both items are also available at your local dollar store.
Peanut Butter & Jelly Thumbprint Cookie Recipe
Course: Drop CookiesCuisine: CanadianServings
18
cookiesPrep time
30
minutesCooking time
4
minutesIngredients
1/2 c sugar (+ 1/4 c for decorating, if using)
1/2 c packed light brown sugar
1/2 c shortening
1/2 c peanut butter
1 egg
1 ¼ c flour
3/4 tsp baking soda
1/2 tsp baking powder
1/4 tsp salt
gourmet jam or jelly
½ c finely chopped nuts (optional)
Directions
- Preheat oven to 375° F
- Cream sugars, shortening, egg and peanut butter until fluffy. (Will become a lighter color.)
- Blend flour, baking soda, baking powder and salt in a separate bowl or sifter. Gradually add to creamed mixture, beating until blended.
- Scoop dough and roll into ¾” smooth ball, then roll in sugar or nuts (optional) and place onto an ungreased cookie sheet. (Dough will double in size while cooking, so keep small.)
- Press center of each ball with your thumb to leave an indentation. (This is not a hole in the center. It is a little crater to hold the jam, with a rim all around the edge.)
- Spoon a small amount of jam, jelly or fruit preserves in the indentation. Keep it level with the rim of the cookie you created.
- Bake for 8 minutes or until set with the edges barely browning.
- Let them cool for 2 minutes on the cookie sheet, then lift onto rack to cool completely.
Want more? Here are our other Peanut Butter Cookie recipes.
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