⅔ cup raspberry, strawberry or other jelly of choice
Directions
Preheat oven to 375 degrees. Line 2 baking sheets with parchment paper and set aside.
In a medium bowl, sift together the all-purpose flour, whole wheat flour, baking powder and salt.
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.
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/