Peanut Butter and Jelly Thumbprint Cookies

Even at 23, I still can't resist peanut butter and jelly. It's a childhood staple that has become an adult comfort food. When I found this Martha Stewart recipe, I knew the cookie version sounded good, but I had no idea how much it would taste like the original! Just a little sweeter and a little naughtier! A basic peanut butter cookie is rolled in granulated sugar and baked with a dent in the middle. After the cookie cools for a few minutes, the centers are filled with you favorite jam or jelly. (The cooling prevents the preserves from melting and the cookie from becoming soggy.) I was also surprised how well these kept stored in an airtight container on the counter (although they were all devoured by day 3 so maybe it wasn't the best test)! Refrigeration might further extend their life.

INGREDIENTS
1 1/4 cups all-purpose 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 light-brown sugar
1/3 cup white sugar + extra for rolling
1 large egg
1 tsp. pure vanilla extract
raspberry and strawberry jam (or your favorite flavor)

DIRECTIONS
1. Preheat oven to 350 F. Lightly grease or line a baking sheet.

2. In a small bowl, whisk together flour, baking powder, baking soda, and salt. In a large bowl, cream peanut butter and butter with an electric mixer until smooth. Add the sugars and beat until light and fluffy. Add the egg and vanilla and beat until well incorporated. Add the dry ingredients and mix until just combined.

3. Scoop tablespoonfuls of dough and form into balls. Roll them in granulated sugar to coat. Place them on the prepared baking sheet. Indent each ball with the back of a wooden spoon.

4. Bake in preheated oven until puffy, about 8 minutes. Remove from the oven and quickly re-dent the centers of the cookies with the back of the wooden spoon. Return to the oven to continue baking for 3-5 more minutes, until golden on the edges.

5. Remove from the oven to cool on a wire rack. Once the cookies have cooled, fill the centers with a teaspoonful of jam. Cookies will keep stored in a airtight container at room temperature for about a week. 

Makes 24-36 cookies. 

(Adapted from Erin Cooks)