Recipe: Peanut Butter + Jelly Thumbprint Cookies

There's something so comforting about a classic PB&J sandwich. But it's nice to shake old favorites up a bit now and again. Inspired by the contents of our Plank Road Gift Box, we decided to combine Big Spoon Roasters peanut butter with Farmer's Daughter Brand seasonal preserves into a tasty thumbprint cookie with a distinctive North Carolina flair. 

Big Spoon Roasters Peanut Butter + Farmer's Daughter Preserves Thumbprint Cookie Recipe

10 oz jar Big Spoon Roasters Peanut Butter
3/4 cup firmly packed brown sugar
1 egg
1 tsp pure vanilla extract
1/2 tsp baking soda
1/4 tsp kosher salt
1/3 cup Farmer's Daughter Brand Blackberry Rose Geranium Preserves or another seasonal flavor

1. Combine peanut butter, brown sugar, egg, vanilla extract, baking soda, and salt in the bowl of a stand-mixer fitted with a flat beater attachment. Mix on low until dough comes together and ingredients are thoroughly blended.

2. Roll dough into a ball, wrap in plastic wrap, and chill in refrigerator for at least 30 minutes. Meanwhile, preheat oven to 350 degrees and line a baking sheet with parchment paper.

3. Remove dough from the refrigerator, and using your hands, form the dough into smaller 1-inch balls. Arrange dough balls on the parchment-lined baking sheet, then lightly press into each ball using your thumb to create a small indentation in the center of each cookie. Smooth out any cracks that may appear around the edges of the cookie dough. Using a 1/4 teaspoon, fill each indentation with preserves.

4. Bake cookies for 12 minutes. Remove from oven and allow to partially cool on baking sheet for 5 minutes before transferring to a wire rack to finish cooling. Store cookies in an airtight container to maintain freshness.

Makes approximately 22 cookies.

Inspired by the Amazing Flourless Peanut Butter Cookies recipe by Big Spoon Roasters

previous