Peanut Butter and Jelly Thumbprints

 

Peanut Butter and Jelly Thumbprints

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 grape jelly

PROCESS:

1. Whisk together flour, baking powder, baking soda, and salt.
2. Beat peanut butter and butter with stand 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.
3. Form dough into balls. Roll each ball in granulated sugar, and transfer to parchment-lined baking sheets.
4. Bake at 350F until cookies are puffy, about 10 minutes. Remove from oven, and make indentations in centers by pressing with a spoon. Spoon about 1/2 teaspoon of grape jelly into each indentation. Return to oven, and bake another 6 to 7 minutes more. Drizzle with melted peanut butter chocolate.
5. Cookies can be stored in a single layer for up to 1 week.

Makes 40 cookies