Peanut Butter and Jelly Thumbprint Cookies
What’s better than peanut butter and jelly? These easy-to-make thumbprint cookies deliver nostalgic flavors with a soft peanut butter base and a sweet jam center.
Equipment
- Baking sheets
- mixing bowl
- measuring spoons,
- Measuring cups
- Parchment paper or silicone baking mat
- wire rack
Ingrediënten
- 2 cups 250 g all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- 2 cups 512 g creamy or crunchy natural peanut butter
- 1¾ cups 420 g your favorite jam or jelly, divided
Instructies
- Preheat the oven to 350°F (180°C, or gas mark 4).
- Line baking sheets with parchment paper or silicone baking mats.
- In a mixing bowl, sift together the flour, baking soda, and baking powder.
- Add the peanut butter and 1 cup (240 g) of jam.
- Mix well until fully incorporated.
- Adjust the dough consistency as needed based on the moisture content of the peanut butter.
- Roll 2 tablespoons (30 g) of dough into balls and slightly flatten into disks.
- Place them on the prepared baking sheets.
- Bake for 8 minutes.
- Remove from the oven and make a depression in each cookie using your thumb or a measuring spoon.
- Fill each depression with 1 teaspoon of the remaining jam.
- Bake for an additional 8 minutes.
- Let the cookies cool for 10 minutes before transferring to a wire rack to cool completely.
Notes / Tips / Wine Advice:
Serving Tip:
Serve with a glass of cold milk or a warm cup of tea for the perfect treat.
Wine Advice:
Pair with a sweet dessert wine such as a late-harvest Riesling or a light Moscato.
Nutritional Information
Calories: 180 kcal | Carbohydrates: 15 g | Protein: 5 g | Fat: 12 g | Fiber: 1 g | Sugar: 9 g | Salt: 0.2 g
