VIDEO RECIPE: Peanut Butter & Raspberry Jam Thumbprint Cookies
Like a peanut butter and jelly sandwich rolled in sugar these PB&J thumbprint cookies are a sweet treat with a touch of nostalgia.
Instead of using regular smooth peanut butter Caroline Wright uses Peanut Butter & Co The Bee’s Knees which gives this regular lunchbox cookie a delightful hint-of- honey flavor.
Add these to your holiday cookie trays and they’ll be gobbled up immediately!
- Yield:15 Cookies
- Prep Time:10 Minutes
- Cook Time:15 Minutes
- Total Time:25 Minutes
3/4 all-purpose flour
1/4 tsp. baking powder
1/4 tsp. baking soda
1/2 cup Peanut Butter & Co The Bee’s Knees
1/2 stick (4 tablespoons) unsalted butter, softened
1/4 cup light-brown sugar, firmly packed
1/2 cup granulated sugar, divided
1/2 tsp. pure vanilla extract
1/3 cup raspberry jam
Preheat oven to 350°F. In a medium bowl, whisk together flour, baking powder and baking soda.
In the bowl of an electric mixer, combine peanut butter, butter, light-brown sugar and 1/4 cup granulated sugar; beat until light and fluffy, about 3 minutes. Beat in vanilla. With mixer on low speed, gradually add flour mixture just until combined.
Using a cookie scoop or leveled tablespoon measure, form dough into 1-inch balls. Roll balls of dough in remaining ¼ cup granulated sugar and transfer to a parchment-lined baking sheet, about 1-inch apart. Bake 10 minutes until cookies are puffed; remove from oven and use the back of a rounded ½-teaspoon measure to make an indentation on top of each cookie.
Return cookies to oven to bake until golden brown around edges, 3 to 5 minutes more. Let cookies cool completely on sheet pans. Spoon ½ teaspoon jam into each cookie.