Description
These Grape Jelly Thumbprints capture the nostalgic taste of peanut butter and jelly sandwiches in a neat little cookie. Perfect for lunchboxes, parties, or afternoon snacks with milk.
Ingredients
- 2 ¼ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- ½ cup packed light brown sugar
- 2 large eggs, room temperature
- 1 cup creamy peanut butter
- 2 teaspoons vanilla extract
- 1 cup grape jelly
Instructions
- Preheat your oven to 370°F and line two baking sheets with parchment paper.
- Whisk together flour, baking soda, baking powder, and salt in a medium bowl. Set aside.
- Beat softened butter in a large bowl until creamy, about one minute.
- Add both sugars to the butter and beat for two minutes until light and fluffy.
- Mix in the peanut butter until well combined and smooth.
- Add eggs one at a time, beating well after each addition. Stir in vanilla extract.
- Add dry ingredients to wet ingredients and stir just until combined. Do not overmix.
- Roll rounded tablespoons of dough into balls and place on prepared baking sheets, spacing two inches apart.
- Press your thumb or wooden spoon handle into the center of each ball to create a deep indent.
- Fill each indent with about half a teaspoon of grape jelly.
- Bake for 8-10 minutes until edges are set and golden brown.
- Let cookies cool on baking sheets for seven minutes before transferring to a wire rack.
Notes
- Make sure your butter is softened but still firm to prevent excessive spreading.
- The thumb indents should be deeper than you think, as the dough will puff up slightly during baking.
- These cookies taste even better the next day after the flavors have melded together overnight.
- Prep Time: 15 minutes
- Cook Time: 20 minutes