Peanut butter and jelly has to be one of my daughter's favorite foods. She's been known to eat 3.5 sandwiches at a time...seriously. I found this recipe and we really enjoyed making these. I think scoping the jelly was her favorite part. Well, besides the eating. This is a a great cooking activity to get your little ones involved , gaining hand strength (rolling, stirring), following directions, and great one-on-one (or two on one...however many kiddos you involve in this one) time for you and your munchkins.
PB&J Thumbprints (recipe from Martha Stewart)
- 1 1/4 cups flour
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 3/4 cup smooth peanut butter
- 1 stick butter, softened
- 1/3 cup packed light brown sugar
- 1/3 cup granulated sugar, plus more for rolling
- 1 egg
- 1 tsp vanilla
- 1/2 cup raspberry jam
Preheat oven to 350. Whisk together flour, baking soda, baking powder, and salt. Beat PB and butter together until smooth (I used a mixer). Add sugars. Beat until pale and fluffy. Add egg and vanilla. Beat until incorporated. Reduce speed to low. Add dry ingredients and mix until combined.
Scoop level tablespoons and roll into balls. Roll each ball in the granulated sugar and transfer to parchment lined baking sheets about 2 inches apart (I used my Pampered Chef baking stone without the parchment).
(This is where my daughter loves to wash the dishes to help clean up!)
Bake until puffy, about 10 minutes. Remove from oven and use end of a wooden spoon to make indentions. Return to oven and cook 6-7 minutes more, until golden brown on edges. Transfer to wire racks and let cool completely.
Heat jelly/jam in small saucepan just until loose, about 30 seconds. Scoop into cookie indentions! Enjoy!