Scrumptious cookies with the ultimate combo - Peanut Butter & Jelly. Really easy to make, really fun as well, and really yummy!
Course Snack
Cuisine American
Keyword Cookies, Peanut Butter, Thumbprints
Prep Time 30 minutesminutes
Cook Time 15 minutesminutes
Chill Time 1 hourhour
Total Time 1 hourhour45 minutesminutes
Servings 30cookies
Calories 133kcal
Author SforB
Ingredients
180gUnsalted butter ,softened
70gBrown sugar
50gWhite caster sugar
1Egg yolk
100gPeanut butter (creamy/smooth)
260gAll-purpose flour ,
1/4tspBaking soda
1tspCornflour
1/2tspSalt
110gShelled raw peanuts
15gJam of your choice
Sea salt for sprinkles (optional)
Instructions
Line a baking tray with a baking sheet. In a food processor (or using a knife), coarsely chop the peanuts. Leave them in a small bowl for rolling.
In a separate bowl, sift the flour, salt and baking soda together. Use a fork to mix the flour mixture.
In a large mixing bowl, cream the butter and sugar with an electric mixer for 3 minutes. Add the egg yolk and continue mixing to combine. Mix in the peanut butter until fully incorporated.
Add the dry ingredients into the mixing bowl and mix just until the cookie dough is incorporated.
Measure out 1-2tbsp of cookie dough and roll them into balls. * Roll onto the crushed peanuts to coat the cookie dough balls. Place the cookie balls on the prepared tray, leaving a little space in between each ball. Using a teaspoon or your finger, indent in the middle to create a thumbprint. Chill in the fridge for an hour.
Preheat your oven to 180 degrees Celcius fan-assisted.
Take the chilled cookie dough balls out of the fridge and fill them with your desired jam. Sprinkle with sea salt. Bake for 15-17 minutes. Let the cookies cool completely on the baking tray. Otherwise, transfer to a wire rack after 10 minutes.
Notes
* if the dough seems too wet to handle, just leave it to chill in the fridge for 15-30minutes. I divided the cookie dough into 25g each, which is equivalent to around 1.5 tablespoons. For that size, I used a 1/2 teaspoon to create the indents in the centre of each cookie ball.You can freeze the cookie dough and keep them for up to 2 months.Volume to metrics Conversions can be found here.