Friday, July 6, 2012

Peanut Butter & Jelly Thumbprint Cookies

It is no unusual habit in my family for someone, or multiple people, to crave desserts at a crazy hour of the night. So, at 9pm, after a massive BBQ had gone down and we all swore we were "so full it hurt" I found myself, my sister and cousin itching for something sweet. Scouring the pantry, a York peppermint party and a pack of gum just wouldn't cut it. We needed something better.

Solution? Bake.

But what to bake, at 9pm, that would be quick and easy enough to put together? Minimal effort was key here, folks. I must admit, I was a couple of cocktails to the wind by this point in the day (it's July 4th weekend. Booze is a given. Don't judge). Anything requiring much effort was going to just end badly. Most likely with me swearing at the oven, or a family member.

So to keep it simple, I decided on a tride & true PB&J combo. I threw these ingredients together in my stand mixer, and 20 minutes later (in total, from mix to bake to eat) we were all licking our fingers in triumph.

The next time you need a little dessert pick-me-up in a pinch, these peanut butter & jelly thumbprint cookies will do just the trick. You don't even need flour!

And really. What's more American than peanut butter & jelly?


1 1/4 cup natural peanut butter (if you have regular pb, use 1 cup plus 1 tbsp melted unsalted butter)
3/4 cup granulated sugar
2 eggs
1 tbsp vanilla extract
2 tbsp room temperature unsalted butter

Yields: 20-24 small cookies

Preheat oven to 350F. Meanwhile, in a bowl with a stand or hand mixer (or get ready to get your hands dirty!), beat all ingredients until rough dough forms. You will see it come together in the bowl, resembles a thick sugar cookie dough or gingerbread dough. If you still need some moisture, add 1 tbsp of melted butter (unsalted).

Using a teaspoon, scoop up 1 heaping teaspoon of batter at a time, using your palms roll into a little dough ball and place on cookie sheet. Press down with your thumb to create a deep well in the center without puncturing the bottom. Fill the well right up to the top with your favorite jam, and continue for each cookie (I used strawberry). 

Bake 8-10 minutes or until browned and slightly firm to touch. They will still seem slightly soft, but have no fear as they will set as they cool!

Happy Birthday, America!

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