Peanut Butter and Jelly Thumbprint Cookies

Creamy and naughty and oh so good, these peanut butter cookies are rolled in sugar, baked with a dent in the middle, then cooled and filled with your favorite fruit jam. They keep amazingly well in an airtight container (about 1 week), and may keep even longer in the fridge. Adapted from Martha Stewart.

• Ready In: 42 mins
• Yields: 24-36 cookies

Ingredients

• 1 1⁄4 cups all-purpose flour
• 1⁄2 teaspoon baking powder
• 1⁄2 teaspoon baking soda
• 1⁄2 teaspoon salt
• 3⁄4 cup  smooth peanut butter
• 1⁄2 cup butter, softened
• 1⁄3 cup light-brown sugar
• 1⁄3 cup white sugar, plus extra for rolling
• 1  large egg
• 1  teaspoon pure vanilla extract
•  raspberry and  strawberry jam (or your favorite flavor)

Directions

1. Preheat oven to 350°F Lightly grease or line a baking sheet with parchment paper.
2. In a small bowl, whisk together flour, baking powder, baking soda, and salt.
3. In a large bowl, cream peanut butter and butter with an electric mixer until smooth. Add the sugars and beat until light and fluffy. Add the egg and vanilla and beat until well incorporated. Add the dry ingredients and mix until just combined.
4. Scoop tablespoonfuls of dough and form into balls.
5. Roll them in granulated sugar to coat.
6. Place them on the prepared baking sheet. Indent each ball with the back of a wooden spoon.
7. Bake in preheated oven until puffy, about 8 minutes.
8. Remove from the oven and quickly re-dent the centers of the cookies with the back of the wooden spoon.
9. Return to the oven to continue baking for 3-5 more minutes, until golden on the edges.
10. Remove from the oven to cool on a wire rack.
11. Once the cookies have cooled, fill the centers with a teaspoonful of jam.
12. Cookies will keep stored in a airtight container at room temperature for about a week.
13. Makes 24-36 cookies.