These easy peanut butter and jelly cookies are an easy thumbprint cookie recipe for an after-school snack! Rolled in crunchy turbinado sugar and so easy to make!
⅓cupturbinado sugar - for rolling (granulated sugar also works)
⅓cupjam - or jelly or preserves of your choice -- I used seedless strawberry jam
Instructions
Cream butter and brown sugar until smooth. Add peanut butter and mix for another one minute.
Mix in egg and vanilla until smooth.
In a separate bowl, whisk together flour and baking soda.
Fold dry ingredients into wet ingredients and mix until just combined.
Scoop out dough by tablespoons and roll in your hands to form into balls. Roll in turbinado sugar and place at least 2 inches apart on a baking sheet lined with parchment paper or a silicone baking mat.
Use the back of a wooden spoon, a cork, or your thumb to make an indentation in the center of each cookie.
Place baking sheet in freezer to chill for 15 minutes while you preheat your oven to 350°F.
Heat jam or preserves in a microwave-safe bowl for 30-45 seconds or until they are slightly warm and texture is loosened; stir.
Remove cookie sheet from freezer and drop jam by ½ teaspoons into well in each cookie. Indentations should be filled to the very top to accommodate any cookie spreading.
Bake cookies in preheated oven for 13 minutes, or until lightly browned. Cool completely.
Notes
Peanut butter: I used regular creamy peanut butter for this recipe. I found that the oil and sugar content of regular peanut butter worked best. Let me know if you try it with another type of peanut butter!Filling indents: Be sure to fill the thumbprints to the top (or a little bit over) to account for any spreading of the cookies as they bake.Chilling: The chilling step is very important to keep these cookies from spreading -- make sure you freeze the cookies on the cookie sheet at least 15 minutes before filling with jam. Also, be sure to let your cookie sheet cool to room temperature before adding a second batch. If you need to take a break while baking these, place any extra dough in the fridge to avoid heating too much.