Before I talk about these cookies, I want to introduce you to the new man in my life:
Attilio was born on January 15th, 2015 and is more perfect than I could have wished. Even his sister, who was initially less-than-enthusiastic about the arrival of a new family member, is quickly growing accustomed to, and even affectionate towards the little man. He is that irresistible. The past couple weeks have been a whirlwind of diapers and feedings, but I heroically managed to whip up this batch of cookies in my “spare” time. They are reminiscent of America’s favorite childhood sandwich, but even if you don’t like peanut butter, you should give this recipe a try. I think you’ll appreciate the nutty, slightly-salty cookie paired with the tangy and sweet jelly center. And, if you’re like me, they will give you the energy necessary to simultaneously juggle a tantrumy toddler and a hungry newborn, and the power to do it with a smile.
Peanut Butter & Jelly Thumbprint Cookies
- 1 1/4 cups (160 g) all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup (200 g) peanut butter
- 4 ounces (1 stick/115 g) unsalted butter, at room temperature
- 2/3 cup (130 g) granulated sugar, plus more for rolling
- 1 egg
- 1/2 cup (170 g) jam of choice (I used peach preserves)
- 1 teaspoon freshly-squeezed lemon juice
For about 40 cookies
Preheat oven to 350°F / 180°C. Stir together flour, baking powder, baking soda, and salt in a small bowl; set aside.
Beat together the peanut butter and butter with a mixer (or by hand) until smooth. Add sugar and beat until well combined and fluffy, then add the egg and beat until incorporated. Add the dry ingredients, and mix on low speed until just combined.
Pour some granulated sugar into a shallow dish. Form the dough into 1 inch (2 cm) balls. Roll each ball in granulated the sugar, and transfer to parchment-lined baking sheets, spacing apart. Bake until cookies are puffy but not baked through, about 10 minutes. Remove from oven, and carefully make indentations in centers by pressing with the handle end of a wooden spoon. Return the cookies to oven, and bake until edges are golden, 6 or 7 minutes more.Remove from oven and let cool completely.
Briefly heat jam and lemon juice in a small saucepan or in the microwave until it is smooth and slightly liquified. Spoon a bit of jam to fill each cookie’s indentation. Let cool before serving. Cookies may be stored in a sealed container for up to a week.