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Peanut Butter and Jelly Thumbprints

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    These cookies take their flavor cues from the lunch-box favorite.
    Martha Stewart Living, October 2009
    • Yield Makes 40
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    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
    • 4 ounces (1 stick) unsalted butter, softened
    • 1/3 cup packed light-brown sugar
    • 1/3 cup granulated sugar, plus more for rolling
    • 1 large egg
    • 1 teaspoon pure vanilla extract
    • 1/2 cup raspberry jam

    Directions

    1. Preheat oven to 350 degrees. Whisk together flour, baking powder, baking soda, and salt. Beat peanut butter and butter with a mixer on medium speed until smooth. Add sugars, and beat until pale and fluffy. Add egg and vanilla, and beat until incorporated. Reduce speed to low. Add dry ingredients, and mix until combined.
    2. Scoop level tablespoons of dough, and form into balls. Roll each ball in granulated sugar, and transfer to parchment-lined baking sheets, spacing about 2 inches apart.
    3. Bake until cookies are puffy, about 10 minutes. Remove from oven, and make indentations in centers by pressing with the handle end of a wooden spoon. Return to oven, and bake until edges are golden, 6 to 7 minutes more. Transfer sheets to wire racks, and let cool completely.
    4. Heat jam in a small saucepan, stirring, until loosened, about 30 seconds. Spoon about 1/2 teaspoon into each indentation. Cookies can be stored in a single layer for up to 1 week.

    Variations

    Any jam or jelly can be substituted for raspberry.

    Recipe Reviews

    • Sandra7824
      27 Jul, 2011

      Yum! Well-liked and will make again!!

    • gracemliu
      22 Jul, 2011

      These were super tasty. Could not stop eating them.

    • WendyLL
      18 Jul, 2011

      I might disagree with using seedless jam. I have not made these, but I have a wonderful cake recipe with 4 fillings, one being rasberry jam with whipped cream. I made it with seedless one time and didn't like it nearly as much as with the seeds. However many people with problems with seeds would prefer the seedlass.

    • AnneN
      16 Jul, 2011

      Shame on you Martha! You should tell your readers to use SEEDLESS raspberry jam for these and any other baked good that calls for it. There's nothing more annoying than eating a sweet treat and dealing with the seeds!

    • pancakesx
      13 Feb, 2010

      These were easy and delicious. I underbaked them by 2-3 minutes and they were perfect. Don't wait until they are visibly golden brown. I used strawberry preserves and microwaved it for a few seconds to thin it out. I also cut the recipe in half and got 18 cookies.

    • soccermom44089
      1 Nov, 2009

      would grape jelly work too?

    • MarthaandMeBlogger
      19 Oct, 2009

      I made these - they were good. You can see my results here http://marthaandme.wordpress.com/2009/10/09/pbj-thumbprint-cookies/

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