Peanut Butter and Jelly Thumbprint Cookies
Peanut butter and Jelly Thumbprint Cookies recipe made with peanut butter, sugar, eggs, flour and grape jelly. Delicious cookies that stack and freeze wonderfully!
Servings 36 cookies
- 1/2 cup butter softened
- 2/3 cup creamy peanut butter
- 1/2 cup sugar
- 1/2 cup brown sugar
- 1/2 tsp vanilla
- 1 egg
- 1 2/3 cup flour
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1/2 cup grape jelly
In the bowl of a stand mixer, beat butter, peanut butter, and sugars until fluffy.
Add in vanilla and egg and beat until well combined.
In a medium bowl, stir together flour, baking powder and salt.
Gradually add flour mixture to butter mixture while mixer is on low, until well incorporated.
Scoop dough one tablespoon at a time and roll into balls.
Place onto cookie sheets and bake at 350 for 11 minutes, until almost done.
Using a spoon or soda bottle cap, press an indentation into the center of each cookie.
Fill with one scant teaspoon of jelly.
Return cookies to oven and bake for another 5-7 minutes.
Allow to cool completely on wire racks.
Calories: 109.21kcal | Carbohydrates: 14.42g | Protein: 2g | Fat: 5.14g | Saturated Fat: 2.17g | Cholesterol: 11.33mg | Sodium: 64.89mg | Potassium: 52.2mg | Fiber: 0.49g | Sugar: 8.5g | Vitamin A: 85.39IU | Vitamin C: 0.42mg | Calcium: 10.25mg | Iron: 0.42mg