Peanut Butter and Jelly Thumbprints
Which two ingredients could be better paired? These simple-to-make peanut butter and jelly thumbprint cookies yield big flavor in every bite.
Equipment
- mixing bowl
- Sifter
- measuring spoons,
- Baking sheets
- Parchment paper or silicone baking mats
- wire rack
Ingrediënten
- 2 cups 250 g all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- 2 cups 512 g creamy or crunchy natural peanut butter
- 1¾ cups 420 g jam or jelly of choice, divided
Instructies
- Preheat the oven to 350°F (180°C, gas mark 4).
- Line 2 or 3 baking sheets with parchment paper or silicone baking mats.
- In a mixing bowl, sift together the flour, baking powder, and baking soda.
- Add the peanut butter and 1 cup (240 g) of the jam.
- Mix well, ensuring all ingredients are fully incorporated.
- If the peanut butter is very wet, add a little extra flour.
- If it is very dry, reduce the flour slightly.
- Roll 2 tablespoons (30 g) of dough into balls, then flatten slightly into a disk shape.
- Place on the prepared baking sheets.
- Bake for 8 minutes.
- Remove from the oven and use your thumb or the back of a tablespoon to create a well in the center of each cookie.
- Fill each well with 1 teaspoon of the remaining ¾ cup (180 g) jam.
- Return to the oven and bake for an additional 8 minutes.
- Let cool for about 10 minutes before transferring to a wire rack to cool completely.
Notes / Tips / Wine Advice:
Serving Tip:
Pair these cookies with a cold glass of almond or oat milk for a nostalgic treat.
Wine Advice:
A Ruby Port or Tawny Port pairs beautifully with these cookies, as their rich, nutty, and berry notes complement both the peanut butter and jam. For a lighter option, try a Lambrusco, a slightly sparkling red wine with a fruity, refreshing taste.
Nutritional Information
Calories: 180 kcal | Carbohydrates: 17 g | Protein: 6 g | Fat: 11 g | Sugar: 9 g | Salt: 80 g
