Peanut Butter Thumbprint Cookies with Jam

Ingredients

• 1 1/4 cups brown sugar
• 1 cup creamy peanut butter
• 1/2 cup butter
• 2 large eggs
• 1/2 teaspoon vanilla extract
• 2 cups All-Purpose Gluten Free Flour (*see note)
• 1/2 teaspoon Xanthan Gum (*see note)
• 1 teaspoon baking soda
• 1/2 teaspoon Kosher salt
• 1/2 cup jam

Instructions

1. 1

   Combine the butter, peanut butter and brown sugar in the bowl of a stand mixer. Beat on medium speed until light and fluffy. Add the eggs, one at a time, beating well after each addition. Beat in the vanilla extract.

2. 2

   In another bowl, whisk together the gluten-free flour, xanthan gum, baking soda and salt. Add this mixture to the peanut butter mixture and beat until just combined. Transfer the dough to a piece of plastic wrap and cover it. Refrigerate for at least one hour or overnight.

3. 3

   Pre-heat oven to 375°F. and Line a baking sheet (or several, if you have them!) with parchment paper. Use a medium cookie scoop to scoop tablespoons of dough onto the cookie sheet. Use a thumb or the handle end of a wooden spoon to make a divot in the center of each cookie. Bake for 7-9 minutes or until puffed and mostly set.

4. 4

   If the divots rise too much during baking, just use your thumb to press them back down as they cool.

5. 5

   Allow the cookies to cool completely, then fill each divot with about a 1/2 teaspoon of jam. Depending on the thickness of your jam, you may want to microwave it for ten seconds to make filling easier.