Peanut Butter and Jelly Thumbprint Cookie

• Vegetarian

• Refrigerated

  • 1 Egg

• Condiments

  • 3/4 cup Peanut butter
  • 3/4 cup Strawberry jelly

• Baking & Spices

  • 1 3/4 cups All-purpose flour
  • 1/2 tsp Baking soda
  • 1/3 cup Brown sugar
  • 1/3 cup Granulated sugar
  • 1/4 tsp Salt
  • 1 tsp Vanilla

• Dairy

  • 1/2 cup Butter

Found on tasteandtellblog.com

Description

Ingredients

• 1¾ cups all-purpose flour
• ½ teaspoon baking soda
• ¼ teaspoon salt
• ½ cup butter, at room temperature
• ⅓ cup brown sugar
• ⅓ cup granulated sugar
• 1 egg
• 1 teaspoon vanilla
• ¾ cup peanut butter
• ¾ cup strawberry jelly

Directions

• Preheat the oven to 350ºF.
• In a bowl, combine the flour, baking soda and salt. Set aside.
• In the bowl of a mixer, cream together the butter, brown sugar and granulated sugar until light and fluffy. Add in the egg and vanilla and mix until combined. Mix in the peanut butter until combined, then add in the flour mixture. Mix just until combined.
• Roll the dough into 30 balls. Place on baking sheets, spaced 2 inches apart. Use your thumb or knuckle to make an indentation in each cookie.
• Bake for 8 minutes, or until lightly browned. Remove from the oven and using the handle of a wooden spoon, press down again on the indentation. Cool the cookies completely on a wire rack.
• When the cookies are cool, fill the indentations with about 1 teaspoon of jam.