Peanut Butter and Jelly Thumbprint Cookies
 
 
Yield: 30 cookies
Ingredients
  • 1 cup all-purpose flour
  • ½ cup whole wheat flour
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • ½ cup unsalted butter (1 stick), room temperature
  • ½ cup granulated sugar
  • ½ cup brown sugar
  • 1 teaspoon vanilla extract
  • 1 large egg
  • 1½ cups smooth peanut butter (not natural)
  • ⅔ cup raspberry, strawberry or other jelly of choice
Directions
  1. Preheat oven to 375 degrees. Line 2 baking sheets with parchment paper and set aside.
  2. In a medium bowl, sift together the all-purpose flour, whole wheat flour, baking powder and salt.
  3. In the bowl of a stand mixer or in a large bowl with a hand mixer beat the butter, granulated sugar, brown sugar and vanilla on medium-high speed until fluffy, about 5 minutes. Add the egg and beat until combined. Add the peanut butter and beat until combined. Add the flour mixture then beat on low until just combined.
  4. Use a medium cookie scoop to scoop out 30 balls of cookie dough between the 2 prepared baking sheets. Use your thumb or the handle of a wooden spoon to press a small indent into each cookie ball. Bake for 12-13 minutes. The edges of the cookie should be browned. Let side on the pan for 3 minutes then use the handle of the wooden spoon to re-make the indents in the center of each cookie. Transfer the cookies to a wire cooling rack to cool completely. Once cooled, add 1 teaspoon of jelly into each indent.
Recipe by Lemon & Mocha at http://www.lemonandmocha.com/2019/09/13/peanut-butter-and-jelly-thumbprint-cookies/