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12 Days of Christmas Cookies: Peanut Butter and Jelly Thumbprints

December 13, 2012 by jessfuel 2 Comments

We’re halfway there! Can you believe it? Six batches of cookies doesn’t really sound like a lot, but when you bake and eat six batches of cookies, boy is it ever! But I think I can stand to eat a few more before the season’s out.

I’ve always been intrigued by jam thumbprint cookies. They’re so pretty! But they usually have some kind of sugar cookie base and let’s be serious… sugar cookies are BO-ring. Unless decorated as cute penguins and Santas and reindeer, of course.

When I saw thumbprint cookies with a peanut butter base, I was in.

The cookies came out amazing! Not only were they delicious straight from the oven, but every day they sat on the counter they got better and better and better! The jam soaked into the cookies and made them all moist and magical.

Day 6: Peanut Butter and Jelly Thumbprints

(adapted from Martha Stewart)

  • 1 1/4 cups all-purpose flour
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 3/4 cup smooth peanut butter
  • 1 stick butter, softened
  • 1/3 cup packed light-brown sugar
  • 1/3 cup granulated sugar, plus more for rolling
  • 1 large egg
  • 1 tsp pure vanilla extract
  • 1/2 cup strawberry jam

Preheat oven to 350 degrees. In a bowl, combine flour, baking powder, baking soda, and salt. Beat peanut butter and butter together with a mixer until smooth. Add sugars, and beat until fluffy. Add egg and vanilla, and continue beating until well mixed. Slowly add dry ingredients, and mix until combined.

Roll tablespoons of dough into balls, and roll each ball in sugar, then transfer to parchment or silpat-lined baking sheets.

  

Bake until cookies are puffy, about 8 minutes. Remove from oven, and make indentations in centers with a small spoon (I used a 1/2 teaspoon measuring spoon). Return to oven, and bake until edges are golden, 5 to 6 minutes more. Transfer cookies to wire racks, and cool completely.

When cookies are cool, heat jam in a small saucepan, stirring, until loosened, about 30 seconds. Spoon about 1/2 teaspoon into each indentation. Let the jam set, then enjoy!

You Might Also Like:

Healthy Pumpkin Zucchini Bread
Salted Toffee Cookies
White Chocolate Ginger Molasses Cookies
Cheddar Jalapeno Cornbread

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Filed Under: Desserts Tagged With: 12 days of christmas cookies, baking, cookies, peanut butter

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Comments

  1. Army Amy* says

    December 13, 2012 at 12:13 pm

    Two big peanut butter cookie lovers here. In fact, we love all things peanut butter. I love how pretty these cookies look!*

    Reply

Trackbacks

  1. Soft Ginger Molasses Cookies | The Wimpy Vegetarian says:
    December 14, 2014 at 9:54 pm

    […] had a lot of cookies for me to choose from, and it came down to her Cranberry Oatmeal Cookies, Peanut Butter and Jelly Thumbprint Cookies, and these Ginger Molasses Cookies. Ultimately the Ginger Molasses Cookies won, but I’m still […]

    Reply

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ABOUT JESS

Jess is home cook, foodie and proud Navy wife. She grew up in Boston and now lives on the West Coast. She loves to blog, travel, read and write. When she's not working or blogging, she can be found running or relaxing with a glass of wine. Read More…

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