The favorite sandwich flavor combination comes together in these adorable preserves-filled cookies. Use any type of jam or preserves.
2 cups all-purpose flour (about 9 ounces)
1/4 teaspoon salt
3/4 cup packed brown sugar
2/3 cup granulated sugar
1/2 cup chunky peanut butter
1/4 cup butter, softened
2 large eggs
1 teaspoon vanilla extract
7 tablespoons seedless raspberry preserves
1 tablespoon fresh lemon juice
How to Make It
Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and salt, stirring well with a whisk; set aside.
Place sugars, peanut butter, and butter in a large bowl; beat with a mixer at medium speed until well combined. Add eggs, 1 at a time, beating well after each addition. Beat in vanilla. Gradually add flour mixture to sugar mixture, beating on low speed just until combined.
Lightly coat hands with cooking spray. Shape dough into 36 balls (about 2 1/2 teaspoons each). Place balls 2 inches apart on baking sheets lined with parchment paper. Press thumb into center of each dough ball, leaving an indentation. Cover and chill 1 hour.
Preheat oven to 350°.
Uncover dough. Bake at 350° for 14 minutes or until lightly browned. Remove cookies from pans, and cool on a wire rack.
Place preserves in a small microwave-safe bowl, and microwave at HIGH 20 seconds, stirring once. Add juice, stirring until smooth. Spoon about 1/2 teaspoon preserves mixture into the center of each cookie.
These were good, but I found the extra step of chilling the formed cookies for an hour before baking was a major inconvenience (especially because I doubled recipe and had multiple trays of them) and for that reason alone, I don't see myself making these again. I should add that an hour in the fridge wasn't even enough for the cookies to hold their shape during baking - unwilling to try chilling the next tray longer, I just baked them and then poked holes in the finished cookies. Not quite as pretty, but acceptable.
I found that 15 minutes was way too long - they didn't necessarily burn, but they got quite hard. Watch for doneness starting as early as 10 mins.
EASY and YUMMY. These cookies are a hit with everyone all year long. I've also made them with dairy free ingredients and they turned out great. A bit soft/chewy but not so much that they stick to your gums. DO be sure to refrigerate or quick freeze the thumbprints before cooking for this makes a HUGE difference in retaining the shape for filling.
Of the 5 Cooking Light cookies I made for Christmas, this was the crowd pleaser. They weren't hard but moist and the combination of peanut butter to jelly was perfect. I think that problems with doneness could arise if one doesn't stick to making the amount of balls that the recipe intends to yield. The jelly doesn't set but I think that is what I like about them; there isn't that typical preserve topped dessert that lends to a weird, hard consistency.
As soon as I started putting the ingredients together, it seemed strange - why no baking powder/soda? I knew right away that the recipe would yield hard cookies, not like the puffed up ones seen in the picture. And then as I continued to read the recipe, I saw that you just drop the jam right on top. There is no way this will harden - it will be a big mess. There is something wrong with this recipe. Do not bother making it.
I didn't have the problems others have described. I used reduced fat peanut spread and sugar free preserves and the cookies turned out reasonably soft, and definitely delicious (although the jelly thumbprint makes it so you can't stack them)! They actually taste better a day or two after you bake them.
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