Peanut Butter and Jelly Thumbprints
Which two ingredients could be better paired? These simple-to-make little cookies deliver big flavor in every bite!
Equipment
- Baking sheets
- measuring spoons,
- mixing bowl
- Parchment paper or silicone baking mats (e.g., Silpat)
- Sifter
- 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 2 or 3 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 the jam to the dry mixture.
- Adjust the flour quantity if needed based on the moisture content of your peanut butter (creamier peanut butter may require a little extra flour, while drier peanut butter may need less).
- Mix well, ensuring all ingredients are fully incorporated.
- Roll 2 tablespoons (30 g) of dough into balls and slightly flatten them into disks.
- Place the disks on the prepared baking sheets.
- Bake for 8 minutes.
- Remove from the oven and make a depression in the center of each cookie using your thumb or the back of a tablespoon-size measuring spoon.
- Fill each depression with 1 teaspoon of the remaining ¾ cup (180 g) jam.
- Return the cookies to the oven and bake for an additional 8 minutes.
- Let the cookies cool on the baking sheets for about 10 minutes before transferring them to a wire rack to cool completely.
Notes / Tips / Wine Advice:
Serving Tip:
Enjoy these cookies with a glass of cold milk or a hot cup of tea for a nostalgic treat!
Wine Advice:
Pair with a sweet dessert wine like Moscato for a delightful combination.
Nutritional Information
Calories: 160 kcal | Carbohydrates: 12 g | Protein: 5 g | Fat: 11 g | Fiber: 1 g | Sugar: 6 g | Salt: 0.1 g
