Giant Peanut Butter and Jelly Thumbprint Cookies
Used with permission from the new cookbook
In the Kitchen with Anna Olsen
Alterations should be made to fit with your dietary needs. Please
consult with your medical team before you attempt to make this recipe.
Giant Peanut Butter and Jelly Thumbprint Cookies. Makes about 3 dozen large cookies
1 cup unsalted butter, at room temperature
1 cup sugar
1 cup light brown sugar, packed
1 cup peanut butter
2 large eggs
2 Tbsp sour cream
1 tsp vanilla extract
3 3/4 cups all-purpose flour
2 tsp baking powder
1/4 tsp baking soda
1 cup grape jelly or strawberry or raspberry jam
- Preheat the oven to 350°F (180°C) and line 2 baking sheets with parchment paper
- In a large bowl, cream the butter, sugar and brown sugar until smooth
- Beat in the peanut butter and add eggs, 1 at a time
- Stir in the sour cream and vanilla. In a separate bowl, stir the flour, baking powder and baking soda
- Add the flour mixture to the peanut butter mixture, stirring to blend
- Scoop large tablespoonfuls of dough, shape into a ball and place at least 2 inches (5 cm) apart on each baking sheet
- Press an indent in the center of each cookie with your thumb. Bake cookies for 12 to 15 minutes, or until lightly browned, then cool completely before filling indentations with jam.
These are great peanut butter cookies all on their own, but they sure are cute when filled with grape jelly.
TASTE: This recipe makes 36 GIANT cookies or 48 normal-sized cookies. I also like making small and dainty thumbprint cookies as petit fours for after a fancy meal.
TECHNIQUE: I figured that a good peanut butter cookie recipe could work well as a thumbprint cookie, since typically you press down peanut butter cookies with a fork and the indentations remain. When you press your thumb into the cookie, it creates a little space where the jam goes.
TALE: I grew up loving my mom’s thumbprint cookies—she would always roll them in walnuts and fill them with apricot jam. A holiday cookie tin wasn’t complete without them.
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