Hello there! This is a delightful little cookie that takes no time at all to make and is so much fun for little helpers! I had this idea a while back whenever I saw powdered peanut butter in the grocery store and have wanted to try it out. It took a little tweaking, but I loved the texture of the cookie itself. One word of advice: don’t use jelly! I know, I know, it’s a riff off of peanut butter jelly sandwiches, but use something a little thicker like a jam or preserve. I used grape jelly because it’s iconic and it really ran out of the cookies more than I would have liked. This did not stop them from being utterly addicting; it just kept them from looking super pretty.
Thumbprint cookies have always been a favorite of mine and this version is so fun and really makes you feel like a kid again. With Thanksgiving and Christmas around the corner, I think this would be a great recipe to have for a cookie exchange! Drizzle it with a bit of white or dark chocolate to make it even more fancy! Enjoy!
Peanut Butter and Jelly Thumbprint Cookies
makes about 2 dozen
1 cup salted butter, softened
½ cup confectioners’ (powdered) sugar, plus ¼ cup more for dusting
2 teaspoons pure vanilla extract
¼ tsp salt
1 1/4 cups all purpose flour
1 cup peanut butter powder
about 1/2 cup fruit preserves or jam
Preheat oven to 325°F. Line a baking sheet with parchment paper.
In the bowl of a stand mixer fitted with paddle attachment, blend butter and sugar until fluffy and light, 2 minutes. Add vanilla and salt, scraping down bowl as needed. Pick up the baby, who has been crying at your knee for the past ten minutes and hold her while you try to measure out peanut butter powder. Let her sneeze into it. Do everything with one arm tied behind your back. Switch to low and gently mix in flour and peanut butter powder, just until combined.
Roll tablespoonfuls of dough into 1-inch balls. Create some interest by making some pea-sized and some into the shape of a carrot. Pretend to eat them, but then actually do. Place dough balls on parchment lined baking sheets. Press down the center of each ball with your thumb, making a slight depression, or a hole clean through to where you can see the bottom of the baking sheet.
Fill cookie centers with a teaspoonful of preserves and be sure to lick the spoon between each cookie. Makes it better. Bake 12-15 minutes or until golden brown and puffy, but take care not to over-bake. Let cool a few minutes on baking sheet, then transfer to finish cooling on wire rack.
When cookies are completely cooled, eat seven or eight with a glass of milk while singing every song you know in your best cat voice. Cookies can be kept in airtight container at room temp for a few days. Emphasis on “can.”
*recipe adapted from Chew Out Loud