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PEANUT BUTTER & JELLY THUMBS

Print Recipe
Servings: 21 cookies
Course: Dessert
Ingredients Method Notes

Ingredients
  

  • 1 cup smooth peanut butter
  • ½ cup sugar
  • 1 egg
  • 1 tsp vanilla extract
  • 1 tsp baking powder 
  • ½ cup flour
  • raspberry jam 

Method
 

  1. Preheat oven to 325°F.
  2. In a large bowl mix the peanut butter and sugar with a rubber spatula. 
  3. Add the egg and mix. 
  4. Add the vanilla and baking powder. Mix well. 
  5. Add the flour and mix. 
  6. Mix well with the spatula. You can also used your hands. Using a tablespoon measuring spoon, scoop the batter and roll into a ball. 
  7. Take a 1/4 tsp measuring spoon and press into the middle of each ball to flatten the cookie and make an hole. 
  8. Bake for 20 mins. 
  9. Take out of the oven using the 1/4 tsp press down on the hole again. 
  10. Spoon the raspberry jam into the hole and let cool for 10 mins. 

Notes

You can use any jam you like. My favourite is raspberry, strawberry, or grape jelly.