Description
Delicious nostalgic thumbprint cookies filled with your choice of grape jelly, strawberry jam, or raspberry jam.
Ingredients
- ½ cup unsalted butter (1 stick)
- ½ cup granulated sugar
- ½ cup brown sugar
- ¼ teaspoon salt
- 1 cup creamy peanut butter
- 1 egg
- 1 teaspoon vanilla extract
- 1 ½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ cup grape jelly, strawberry jam, or raspberry jam
- Melted peanut butter for drizzling
Instructions
- Preheat oven to 350°F (175°C) and line 1–2 baking sheets with parchment paper.
- Cream together butter, brown sugar, granulated sugar, and salt.
- Add egg, peanut butter, and vanilla; mix until smooth.
- Fold in flour and baking soda until a thick dough forms.
- Scoop dough into balls and place 2 inches apart on baking sheets.
- Use scooper to flatten the center of each cookie, creating a well for the jam.
- Place 1 teaspoon of preserves in each cookie center.
- Bake 13 minutes until edges are slightly browned; cool 5 minutes then transfer to a wire rack.
- Melt extra peanut butter and drizzle or swirl on top of each cooled cookie.
Notes
- Allow cookies to cool completely before storing.
- Experiment with different fruit preserves for unique flavors.
- Store in an airtight container for up to 1 week.
- Prep Time: 15 minutes
- Cook Time: 13 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American