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PEANUT BUTTER AND JELLY HEART SHAPED THUMBPRINT COOKIES
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PEANUT BUTTER AND JELLY HEART SHAPED THUMBPRINT COOKIES

The flavors of classic Peanut butter and Jelly sandwich in a heart shaped cookie form. Soft and chewy peanut butter and jelly shaped cookies are so easy and fun to make. Kids love them!
Course Dessert
Cuisine American
Author April Boller Wright

Ingredients

  • 1/2 cup salted butter
  • 1/2 cup dark brown sugar
  • 2 tbsp confectioners sugar
  • 1 egg
  • 1 tsp vanilla extract
  • 1/2 cup peanut butter
  • 1/2 cup + 3 tbsp all-purpose flour
  • 1/4 tsp baking soda
  • 1/3 cup or more if needed strawberry jam or your choice
  • red sugar sprinkles

Instructions

  • Preheat oven to 325 degrees Fahrenheit.  Line two baking sheets with parchment paper. 
    In a bowl add flour and baking soda and whisk well. With an electric mixer, cream together the butter and sugars on low speed until light and fluffy about 3-4 minutes remembering to scrape down the sides of bowl.
     Add the peanut butter then add the eggs and vanilla extract. Add half the flour and mix until just combined then add the rest of the flour. Mix until just combined. Do not over-mix the dough. Cover the dough and let it chill in the refrigerator for 30 minutes. 
  • Remove the cookies from the fridge and roll the dough into balls then place them on the baking sheet. The cookie dough should not be sticky but it should be firm. If it's not yet firm let it chill longer.
  • When working in batches place the unused dough in the refrigerator until you need to use it. You should be able to make about 20-22 cookies. Do not press down on the cookie dough. The only time you will press it down, is when you began making the heart shapes with your index finger.
    To make the heart shape with your index finger, press down on the left side ball of dough then do the same on the right side of the dough.
  • With a small spoon, scoop a bit of the jam and fill each indentation with the jam of your choice. I prefer to use jam over jelly since jam is easier to work with. As the cookies bake the jam will flatten some so I always add a bit more of jam as soon as I take them out of the oven.
  • The jam will set while the cookies cool off on the stove-top. If you notice the dough getting softer once your done. Place the dough back into the fridge or you could place them in the freezer to speed things up. Let the dough firm up then bake.
  • Bake the cookies for ONLY 8-9 minutes, until lightly golden brown around the edges. Remove from the oven and place the cookie sheet on the stove-top. Add more jam if needed. Sprinkle cookies with red sparkling sugar sprinkles or sprinkles of your choice. Let the cookies cool completely before serving them. 

Notes

Storing: Baked cookies that are covered at room temp can last up to 3 days. Up to 7 days covered in the refrigerator. 
Photos inspired by by Martha Stewart