Peanut Butter and Jam Thumbprint Cookies

Ingredients

• 1 1/2 cup all-purpose flour (188 g)
• 1/4 teaspoon kosher salt
• 1/4 teaspoon baking soda
• 1/4 teaspoon baking powder
• 2 oz unsalted butter (room temperature, 56 g)
• 1/2 cup creamy peanut butter (129 g)
• 1/4 cup granulated sugar (45 g)
• 1/4 cup light brown sugar (tightly packed, 53 g)
• 1 large egg
• 1/2 teaspoon pure vanilla extract
• 1/2 cup peanut (roasted & chopped, 66 g)
• 19 teaspoon jam (4.5 oz or 126 g)

Instructions

1. 1

   Roast the peanuts in a skillet over medium heat for 4 - 5 minutes until lightly brown and nutty. Finely chop the peanut and allow to cool on the cutting board.

2. 2

   Preheat oven to 350°F.

3. 3

   Add softened butter, peanut butter, and sugar to a stand mixer bowl and beat on medium speed with the paddle attachment until thoroughly incorporated, and creamy, about a minute. Add egg and vanilla extract, stir to mix, then slowly increase mixer speed to medium and beat until thoroughly incorporated, light and fluffy, another minute.

4. 4

   In a small bowl, whisk together flour, salt, baking soda, and baking powder. Pour the dry ingredients into the stand mixer bowl and stir until the dough is formed.

5. 5

   Divide dough into 1 oz portions using a cookie scoop or a tablespoon. Roll the dough in the chopped peanut to fully cover it.

6. 6

   Place dough balls on a parchment lined baking sheet about 2 inches apart. Use a teaspoon to make an indentation in the dough. Fill it with jam and bake for 13 minutes.

7. 7

   Remove the baking sheet from the oven and allow to cool to the touch on a wire rack before moving the cookies to the wire rack to cool completely.