Imagine biting into a soft, chewy cookie that perfectly combines the nostalgic flavors of childhood with a gourmet twist. These Gluten-Free Peanut Butter Jelly Thumbprint Cookies are not just a treat; they're a magical journey back to your favorite sandwich, transformed into an irresistible dessert that will have everyone begging for more. Whether you're gluten-sensitive, a cookie lover, or just someone who appreciates pure deliciousness, this recipe is about to become your new obsession!
Prep Time: 15 mins
Cook Time: 10 mins
Total Time: 25 mins
Cuisine: American
Serves: 24 cookies
Ingredients
- 1 cup peanut butter
- 1 cup sugar
- 1 egg
- 1/2 teaspoon vanilla extract
- 1/4 cup jelly or jam
Instructions
- Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper or silicone baking mats.
- In a large mixing bowl, combine the peanut butter, sugar, egg, and vanilla extract. Mix thoroughly using a hand mixer or wooden spoon until the ingredients are well incorporated and form a smooth, consistent dough.
- Using clean hands or a cookie scoop, roll the dough into small balls, approximately 1 inch in diameter. Place the balls on the prepared baking sheets, spacing them about 2 inches apart.
- Gently press your thumb or the back of a rounded measuring spoon into the center of each cookie ball, creating a small indentation. Be careful not to crack the edges of the cookie.
- Carefully spoon a small amount of jelly or jam into each thumbprint indentation, filling it without overflowing.
- Place the baking sheets in the preheated oven and bake for 10-12 minutes, or until the edges of the cookies are lightly golden and set.
- Remove from the oven and let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
- Once cooled, the cookies can be stored in an airtight container at room temperature for up to 5 days.
Tips
- Use room temperature ingredients to ensure the dough mixes smoothly and evenly.
- When creating the thumbprint, wet your thumb slightly to prevent sticking and create a clean indentation.
- Choose a thick, high-quality jelly or jam that won't run during baking.
- Don't overfill the jelly center - a small amount goes a long way.
- Let the cookies cool completely to allow the jelly to set and the cookies to firm up.
- For extra texture, consider using crunchy peanut butter instead of smooth.
- Store cookies in a single layer to prevent the jelly from sticking to other cookies.
- If the dough feels too sticky, refrigerate for 15-20 minutes before shaping.
Nutrition Facts
Calories: 130kcal
Carbohydrates: 10g
Protein: 4g
Fat: 8g
Saturated Fat: 2g
Cholesterol: 10mg
