Peanut Butter and Jelly Thumbprints
Peanut Butter and Jelly Thumbprints

Hello, I am Laura. Today, we’re going to prepare peanut butter and jelly thumbprints recipe. Never skip a recipe of the day again. Here are our most recent easy family recipes to try. This time, I will make it a bit more unique. This will be really delicious. Not to mention, it’s super satisfying.

Peanut Butter and Jelly Thumbprints Recipe

Peanut Butter and Jelly Thumbprints is one of the most popular of current trending foods in the world. It is easy, it’s quick, it tastes delicious. It’s enjoyed by millions every day. They’re fine and they look wonderful. Peanut Butter and Jelly Thumbprints is something that I’ve loved my whole life.

To get started with this particular recipe, we have to first prepare a few ingredients. You can cook peanut butter and jelly thumbprints using 8 ingredients and 9 steps. Here is how you cook it.

The ingredients needed to make Peanut Butter and Jelly Thumbprints:

  1. Make ready 1 stick unsalted butter, cut in pats
  2. Get 1/2 cup peanut butter, smooth or chunky
  3. Make ready 1/4 tsp kosher salt
  4. Take 33/50 cup sugar
  5. Prepare 1 1/2 cup all purpose flour
  6. Take 1 tsp vanilla
  7. Make ready 1 large egg yolk, beaten
  8. Take 1 jam or jelly

Instructions to make Peanut Butter and Jelly Thumbprints:

  1. Place all ingredients (except jam) in a large bowl. Mix well, using clean hands.
  2. Make 20 balls, about 1 1/4 - 1 1/2 inch each. Place 4 wide and 5 long on a large ungreased cookie sheet. Make sure there is room to spread out a bit.
  3. Make an indentation in the center of each ball with your thumb. Do not press too hard. It is normal for the dough to crack.
  4. Fill each indentation with your favorite jam or jelly. Do not over fill.
  5. Bake in a 325°F oven for about 22 minutes. Some ovens may need 24 minutes.
  6. Remove from oven and let cool on cookie sheet until warm, about 10 minutes, or so. The cookies are too fragile to transfer when they are sausage.
  7. When sufficiently cooled, transfer with a spatula to a rack to cool completely.
  8. Store airtight between layers of waxed paper.
  9. Makes 20 cookies.

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