Peanut Butter and Jelly Thumbprint Cookies
Bite sized peanut butter thumbprint cookies filled with strawberry jelly and Valrhona strawberry inspiration chocolate. A childhood favorite flavor combination in a tasty cookie.
Ingredients
- 162 g all purpose flour
- ½ teaspoon baking soda
- ¼ teaspoon Kosher salt
- 115 g unsalted butter room temperature
- 50 g granulated sugar
- 108 g brown sugar light or golden
- 1 large egg room temperature
- 187 g creamy natural peanut butter not peanut butter with added oils or sugars, room temperature ( see notes)
- 1 teaspoon vanilla extract
For rolling:
- 50 g granulated sugar
- 50 g Turbinado sugar raw sugar
For filling:
- 114 g Strawberry Jelly
- 114 g Valrhona strawberry inspiration feves
Instructions
- Get a medium bowl out, measure the flour into it then add the baking soda and salt and whisk together, set aside.
- In a large mixing bowl using a hand mixer or a stand mixer, cream together the butter and sugars until light and fluffy, 3-4 minutes. Add in the egg and mix until combined then add in the peanut butter and vanilla extract.
- Next, add in the flour mixture and mix on low to combine. Chill in refrigerator either in mixing bowl or transfer to another bowl, cover with plastic wrap and chill for at least thirty (30) minutes.
- When ready to bake, heat oven to 350 Deg F ( 176C) and set out baking sheets with parchment paper.
- Fill a small bowl with the granulated sugar and another with the turbinado (raw) sugar.
- Roll out the dough in 14 gram sized balls ( a generous tablespoon), roll in the granulated sugar first then the raw sugar. Place a few inches apart on a baking sheet then chill until firm. I chill in the freezer to make this step faster.
- Bake the cookies for 9-10 minutes until puffed and golden, remove from the oven and quickly indent the middles with the end of a wooden spoon or a round measuring spoon. Let cool for a few minutes on the baking sheet then transfer to a wire rack to cool completely before filling. Repeat until you have 44 cookies baked.
To fill the cookies:
- Set the cooled cookies on a baking tray lined with parchment paper.
- Heat up the strawberry jelly slightly so its a little runny and easier to drip off of a small spoon into the cookie middles.
- If using the strawberry chocolate ( or any chocolate) heat until melted - you can do this in either a microwave at 30 second increments, stirring after each time until melted or with a double boiler method ( how to in post).
- Once the cookies are filled, set in either your refrigerator or freezer until chocolate is set.
- Store in an airtight container at room temperature or in your freezer.
Notes
Natural peanut butter tends to have some of the oil separated in the jar before using. Some brands you can turn upside down and the oil will mix in, others will take more finesse with stirring or even using a single beater of a hand mixer to get it evenly mixed. This is best done at room temperature.
Don’t use name brand peanut butters that have other added ingredients such as oils and sugars as the taste and consistency of the cookie will come out different.
If it’s your first time making this recipe then make sure you read all of the information in the main post as it includes lots of additional tips, as well as the answers to some common questions.
If you have any further questions then do let me know in the comments and or email me [email protected] and I’ll do my best to help.
If you choose to make substitutions to the recipe that I have not tested yet please do so at your own risk. I cannot guarantee the same results if you change a lot of the ingredients or method. However, if any of your changes are successful I would love to hear about it and will add to my recipe notes for other readers to try as well.