My son and I made these cookies while my daughter was at school. They were fun and easy to make, my son especially loved using the mixer. I used raspberry jam with less sugar and whole wheat flour but other than that stuck to Martha Stewart’s recipe. They were a fun and tasty after school snack that both my kids LOVED. My husband and I tried one after dinner and we both really loved them too.Peanut Butter and Jelly Thumbprints: Adapted recipe and photos by For the Love of Cooking.net Original Recipe by Martha Stewart
- 1 1/4 cups of whole wheat flour
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 3/4 cup smooth peanut butter
- 4 oz unsalted butter, softened
- 1/3 cup packed brown sugar
- 1/3 cup granulated sugar, plus more for rolling
- 1 large egg
- 1 tsp vanilla
- 1/2 cup reduced sugar raspberry jam
Preheat the oven to 350 degrees.
Combine the flour, baking powder, baking soda and salt. Beat the butter and the peanut butter with a mixer on medium speed until smooth. Add sugars then beat until pale and fluffy. Add the egg and vanilla and beat until incorporated. Reduce the speed to low and add the dry ingredients then mix until combined.
Scoop level tablespoons of dough, and form into balls. Roll each ball in granulated sugar, and transfer to a silpat lined baking sheet, spaced about 2 inches apart.
Bake for 8-9 minutes or until the cookies are puffy. Remove from oven, and make indentions in centers by pressing with the handle of a wooden spoon. Return to the oven for 5-6 minutes, or until golden brown. Transfer to wire racks and let cool completely.
Heat jam in a small saucepan, stirring, until loosened, about 30-45 seconds. Spoon about 1/2 teaspoon into each indention. Store cookies in a single layer. Enjoy.
Click here for a printable version of this recipe – For the Love of Cooking.net