Peanut Butter & Jelly Thumbprint Cookies

Ingredients

• 8 tablespoons unsalted butter
• 1 cup smooth peanut butter
• 1/2 cup granulated sugar
• 1/2 packed cup dark brown sugar
• 1 large egg, (at room temperature)
• 1/2 teaspoon vanilla extract
• 1 cup all-purpose flour
• 1 teaspoon baking soda
• 1 cup seedless raspberry jam
• 1/2 cup chopped lightly salted dry-roasted peanuts

Instructions

1. 1

   Heat oven to 350ºF (180ºC).

2. 2

   In the bowl of a stand mixer fitted with the paddle attachment, beat together the butter, peanut butter, granulated sugar and brown sugar on medium-high speed until light and fluffy, about 2 minutes. Add the egg and vanilla extract and mix until thoroughly combined.

3. 3

   In a medium mixing bowl, sift together the flour and baking soda. Slowly add the flour mixture to the wet ingredients and mix until just combined.

4. 4

   Roll the dough into 1½-inch balls and arrange on baking sheets, leaving about 3-inches between the cookies. Use your thumb or the rounded end of a pestle to make a well in the center of each cookie.

5. 5

   Use a teaspoon to fill each well with the raspberry jam. Be careful not to overfill the wells. Sprinkle with the chopped peanuts.

6. 6

   Bake until golden brown, about 16 to 18 minutes.