Becky Luigart-Stayner; Jan Gautro
Yield:
3 dozen (serving size: 1 cookie)

The favorite sandwich flavor combination comes together in these adorable preserves-filled cookies. Use any type of jam or preserves.

How to Make It

Step 1

Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and salt, stirring well with a whisk; set aside.

Step 2

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.

Step 3

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.

Step 4

Preheat oven to 350°.

Step 5

Uncover dough. Bake at 350° for 14 minutes or until lightly browned. Remove cookies from pans, and cool on a wire rack.

Step 6

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.

Ratings & Reviews

britt99's Review

hionni
February 10, 2013
N/A

MOMMYBUNS's Review

erhoads10
December 30, 2012
DELICIOUS! I DON'T LIKE PB COOKIES NEITHER!! I MADE EXTRA JELLY SAUCE TO DRIZZLE OVER THE COOKIES TO MASK THE FLAVOR!! HUBBY & KIDS LOVE EM!!!

hionni's Review

crazyapez
December 21, 2011
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.

leslieharris's Review

malice32
November 23, 2011
They were very good and fairly easy to make. My children loved them (surprise!).

erhoads10's Review

MOMMYBUNS
August 25, 2010
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.

crazyapez's Review

alohaphd
December 26, 2009
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.

alohaphd's Review

leslieharris
December 13, 2008
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.

malice32's Review

britt99
December 08, 2008
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.