Cookie of the week – Peanut Butter and Jelly Thumprint Cookies.
I figured since my soldier loves peanut butter and jelly sandwiches so much, I could get him liking these PB & J cookies.
Except for a few changes I pretty much stuck to Sunny Anderson’s recipe for these cookies. I used chunky peanut butter instead of creamy and substituted raspberry for strawberry preserves, because that’s all we had in the pantry. I left out the raw sugar which she used to roll the dough in before baking. I felt that it would make the cookies too sweet. I also used less salt since I only have kosher salt.
Peanut Butter & Jelly Thumbprint Cookies
Adapted from Sunny’s Holiday PB and J Thumbprints (Foodnetwork)
1 stick (4 ounces) unsalted butter, at room temperature
1/2 cup chunky peanut butter
1/2 cup packed light brown sugar
1/2 cup granulated sugar
1/3 teaspoon kosher salt (finely ground)
1/2 teaspoon pure vanilla extract
1 large egg, beaten
1 1/2 cups all-purpose flour
1/2 cup raspberry preserves
In a stand mixer with the paddle attachment, add the butter, peanut butter, brown sugar and granulated sugar, and blend on medium-high speed until creamy. Turn off the mixer and use a rubber spatula to scrape the sides of the bowl, pushing everything back towards the center. Then add the salt, vanilla and egg, and blend until combined.
Lower the speed of the mixer and add the flour in 1/2-cup intervals. Between each addition be sure to completely blend in all the flour and scrape the sides as before. Once completely combined, scrape the dough out of the mixer, add to a container with a lid and refrigerate for at least 2 hours.
Preheat the oven to 350 degrees F. Line baking sheets with parchment paper.
Remove the cookie dough from the refrigerator and, using a tablespoon, scoop out the dough and roll into a ball between your hands. Repeat for the rest of the balls, making sure to separate them on the sheet by about 1 inch.
Once all the balls are on the baking sheet, make an indentation in the center of each using the rounded end of a wooden spoon, the back of a rounded teaspoon or your good old-fashioned thumb. Fill the center of each with about 1/2 teaspoon strawberry preserves.
Bake until lightly golden, about 12 minutes. Remove to a wire rack. Let cool before serving.