Peanut Butter and Blackberry Jam Thumbprints
August 16, 2012 3 Comments
Some of the younger kids in my extended family started school earlier this week, and though I’m used to later starts to the school year than usual, starting school before mid-August seems especially early this year considering my upcoming school year does not officially begun until the first week of October. Thanks, University of Oxford!
Nonetheless, for those heading back to the world of No. 2 pencils, spiral notebooks, and scientific calculators, I made these cookies in celebration of you. PB&J is such a expected back-to-school flavor that it needed to be upgraded with the ideal essence of summer. Readers of the blog know my affinity towards anything with blackberries, so blackberry jam with creamy peanut butter felt like a natural choice.
Start off with your dry ingredients, whisked together. That would be your flour, baking powder, baking soda, and salt.
Grab your peanut butter.
Peanut butter is so perfect. Love.
Make some brown sugar halfway through the recipe because you forgot you ran out… Oops.
In the bowl of a mixer, assemble butter, sugar, brown sugar, and the peanut butter.
After mixing, incorporate an egg and some vanilla extract.
After, add your dry ingredients in 2-3 stages. You will now have a perfectly heavenly, fluffy cookie dough.
Roll the dough into little balls and coat in granulated sugar. Arrange on a baking sheet.
After 10 minutes of baking, remove from the oven and make little indentations with the back of a wooden spoon. Return to the oven and bake for an additional 6-7 minutes.
Pop a portion of the jam you want to use into the microwave for a minute so that it is a little easier to put into the cookies.
Let cool and you’re done!
You definitely won’t be able to have just one.
Nope. Definitely not.
I used a recipe from Martha Stewart which can be found here. Go to the site for measurements and directions as I made no modifications.