PB&J Thumbprint Cookies

Take two classics – thumbprint cookies and peanut butter & jelly – put them together and you have a hit on your hands
Jamnation Jam

Jamnation Jam 

I’m a sucker for peanut butter and jelly sandwiches and I’m also a cookie addict; so add these two together and I’m done.  These cookies are fantastic because of the combination of textures – the crunchy peanut coating combines with the jam for a party in your mouth!

Recipe comes courtesy of Jamnation Jam creator Gillan Reynolds. Click here to check out the full Jamnation lineup of certified Fair Trade artisanal jams.

Adapted from "Cookie Love," by Mindy Segal with Kate Leahy

10
Servings
358
Calories Per Serving
Deliver Ingredients

Ingredients

  • 1/2 Cup unsalted butter, at room temperature
  • 1/3 Cup granulated sugar
  • 1/3 Cup firmly packed light brown sugar
  • 3/4 Cups creamy peanut butter
  • 1 extra-large egg, at room temperature
  • 1 Teaspoon pure vanilla extract
  • 1 1/4 Cup all-purpose flour
  • 1/2 Teaspoon baking powder
  • 1/2 Teaspoon baking soda
  • 1/2 Teaspoon kosher salt
  • 1/2 Teaspoon sea salt flakes
  • 1 Cup roasted red-skinned peanuts
  • 1 Tablespoon Jamnation jam, or similar product

Directions

Use beater to mix the butter and both sugars on medium until the butter is light and airy, 3-4 minutes. Add peanut butter and mix on medium until thoroughly combined. Add the egg and vanilla to the butter mixture and mix until the batter starts to resemble cottage cheese.

In a separate bowl, whisk together the flour, baking powder, baking soda and both salts.

Add the dry ingredients all at once to the butter mixture and mix on low until the dough comes together but still looks shaggy, 20 to 30 seconds.

Stretch out a long sheet of plastic wrap onto a work surface and place the dough on top. Pat the dough into a 6-by-8-inch rectangle and wrap dough with plastic wrap. Chill in the fridge for at least 2 hours or up to 3 days.

Preheat the oven to 350 degrees. Line two baking sheets with parchment paper.

In a food processor, pulse the nuts just until they are finely ground.

Cut the dough lengthwise into 5 even strips. Roll the strips back and forth into logs to round out the edges and each log is about 9” long. Coat each log in ground nuts.

Cut each log into 8 equal pieces. Roll each piece in ground nuts again to round out the edges, and then place the pieces cut-side up on the prepared baking sheet.

With the tip of your thumb, make an indentation into the center of each cookie and slightly flatten the cookie. Spoon your favorite Jamnation jam into the center of each thumbprint.

Bake for 14 minutes, until the cookies begin to crack a bit on the top and are just set.

Nutritional Facts

Total Fat
16g
23%
Sugar
7g
8%
Saturated Fat
3g
13%
Carbohydrate, by difference
45g
35%
Protein
10g
22%
Vitamin C, total ascorbic acid
4mg
5%
Calcium, Ca
113mg
11%
Choline, total
7mg
2%
Fiber, total dietary
3g
12%
Folate, total
92µg
23%
Iron, Fe
4mg
22%
Magnesium, Mg
60mg
19%
Manganese, Mn
1mg
56%
Niacin
4mg
29%
Phosphorus, P
157mg
22%
Selenium, Se
10µg
18%
Sodium, Na
389mg
26%
Water
13g
0%
Zinc, Zn
1mg
13%