Should I put this out there? (deep breath) My son doesn't like chocolate. There, I said it. Something must be wrong with his genetic code. We'll work through it, but in the meantime, my go-to cookie is a sea salt chocolate chip peanut butter cookie, and he's not a fan.
I decided to give a PB&J cookie a try to see if he liked it better, and I think I hit the jackpot. He LOVES them. He probably likes them a little too much that I won't be able to make them often, but that shouldn't stop you!
Peanut Butter and Jelly Thumbprints
- 1 cup, creamy peanut butter
- 3/4 cup, demerara sugar
- 1 egg, whisked
- 2 tablespoons, all-purpose flour
- 1 teaspoon, fine sea salt
- 1 teaspoon, baking powder
- ~1/2 cup jelly or jam of choice (I used seedless raspberry all-fruit, no sugar added jam)
Preheat the oven to 350 degrees F. In a small bowl mix the flour, salt and baking powder and set aside. In a medium bowl combine the peanut butter and sugar until smooth, then add the egg until combined. Add the dry ingredients to the wet and combine thoroughly. Form the dough into golf-balled sized rounds, place on parchment lined baking sheet. With your thumb, gently make a small indentation into each cookie ball.
Bake the cookies for 6 minutes, then remove. With the back of a wooden spoon, gently re-press down the indentation on each cookie to make a big enough "cup" for the jam filling. Scoop a 1/2 teaspoon of the jam into each cookie, then return to the oven for 5-6 more minutes. The cookie dough should be just shy of set, and the jam, just melted to fill in the area.
Cool cookies to room temperature and enjoy.