Peanut Butter & Jelly Thumbprints - soft and yummy peanut butter thumbprint cookies with a dollop of strawberry jam in the middle.
Who's Excited for Back to School?
The kids are back to school and now I've got more time to bake. Yay! Peanut Butter & Jelly Thumbprints for Back to School are the perfect snack when the kids get home after a long day of learning.
It's also a great little treat to have for reading time. Reading is so important and it's something I've been trying to get my kids to like for many years! I've got a 10 year old son and 14 year old girl who both don't love to read. (Sad face.) With all the technology these days, I think it's even more important to encourage our children to form a love of books. I haven't given up. Believe it or not, I still read to them and they like that.
Peanut Butter & Jelly Thumbprints are soft and delicious peanut butter cookies with a dollop of strawberry jam on top. Pssst! They're not only for kids! Grown-ups love these too.
I recently went to Sam's Club® to pick up a few back to school items. I purchased the Kellogg's® Froot Loops, Jif® Creamy Peanut Butter Twin Pack and the SMUCKER'S® Strawberry Jam Twin Pack because they are part of the free book promotion and also because they are family favorites. (Please note: This promotion has ended.)
How to make Peanut Butter & Jelly Thumbprints
This cookie recipe calls for ½ cup of Jif® Creamy Peanut Butter.
Cream peanut butter, butter and sugar. Add egg and vanilla, then stir in a mixture of flour, salt and baking soda.
Make 1 ½" balls and then stick your thumb in the middle before baking at 350°F. for about 10 minutes.
Let the cookies cool, then fill with SMUCKER'S® Strawberry Jam.
They're ready to serve!
Share them with your favorite reader.
Peanut Butter & Jelly Thumbprints for Back to School are easy to make and sure to please the young and young at heart!
Peanut Butter & Jelly Thumbprints
- Preheat oven to 350°F. Cream peanut butter, butter and sugars. Add the egg and vanilla. Sift the flour, salt and baking soda together. Combine with the peanut butter mixture.
- Shape the dough into 1 ½ inch balls and place on an ungreased cookie sheet, about 2 inches apart. Use your thumb to make a thumbprint in the middle of each cookie ball. Bake for 9-11 minutes. Cool on wire rack.
- Pour jam into a zip-top plastic bag and seal bag. Cut a small corner and pipe jam into cooled thumbprints. They're ready to serve. Store in airtight container in the refrigerator for up to 5 days.
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