Peanut Butter & Jelly Thumbprints
Soft and yummy peanut butter thumbprint cookies with a dollop of strawberry jam in the middle.
Servings 36 cookies
Calories 117kcal
Ingredients
- ½ cup JIF® creamy peanut butter
- ½ cup unsalted butter, softened
- ½ cup granulated sugar
- ½ cup firmly packed brown sugar
- 1 large egg (room temperature)
- 1 teaspoon vanilla
- 1 ¾ cups all-purpose flour
- ½ teaspoon salt
- 1 teaspoon baking soda
- 1 cup Smucker's® strawberry jam
Instructions
- 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.
Nutrition
Calories: 117kcal | Carbohydrates: 18g | Protein: 2g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 12mg | Sodium: 108mg | Potassium: 44mg | Fiber: 1g | Sugar: 11g | Vitamin A: 86IU | Vitamin C: 1mg | Calcium: 8mg | Iron: 1mg