I have just invented the ultimate PB&J cookie! Oh my word are these the perfect combination of soft chewy peanut butter cookies and sweet fruity jelly center.
I wasn't sure just how well they'd come out when I started this process the other day. Boy was I amazed at how easy it was to adapt my Cream Cheese Thumbprint Cookies into another hit! These are delicious and you need to try them soon!
Here's what you need:
1/2 cup butter, unsalted at room temperature
1/2 cup creamy peanut butter (I use either Skippy or Jif)
1/2 cup brown sugar
2 egg yolks
1 tsp. vanilla extract
2 cups flour
1/2 tsp. salt
jam of your choice (I use seedless raspberry)
In a medium bowl or the bowl of your stand mixer beat the butter and peanut butter until creamy. Add the brown sugar and beat until incorporated.
Add the egg yolks and vanilla and mix until completely combined.
Add the flour and salt and mix until incorporated. The dough will be crumbly.
Pre heat oven to 350 degrees.
Roll the dough into walnut sized balls and place on a parchment lined baking sheet.
Using your finger, thumb, or like I do a teaspoon, make a well in the center while keeping the sides from cracking too much. The dough seems dry because it's crumbly but the cookies are not.
Fill each well with some jam of your choice and bake for 12 - 14 minutes.
Cool on cookie sheet for 2 - 4 minutes (because they are soft) then remove to a cooling rack. Store in an airtight container for 3-5 days.
Or just eat the whole batch! They're that yummy!
Serves approximately 30 - 36 cookies
Here's the handy printable - Peanut Butter & Jelly Thumbprint Cookies
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