Spiked Cinnamon Coffee
Peanut Butter and Jelly Thumbprint Cookies
| By : |
| Prep Time | 10 Minutes |
| Cook Time | 8 Minutes per batch |
| Servings |
32-34 Cookies
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Ingredients
- 1 cup unsalted butter, room temperature
- ¾ cup granulated sugar
- ¾ cup light brown sugar, packed
- 1 ½ cup peanut butter, smooth or crunchy
- 2 eggs
- 2 cup all-purpose flour
- 1 tsp baking powder
- 1 tsp salt
- 1 cup jam, any flavor
Ingredients
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Instructions
- Cream butter and both sugars together in a medium mixing bowl until light and fluffy, about 5 Minutes in a stand mixer with a paddle attachment.
- Mix in peanut butter and eggs until thoroughly combined.
- In a separate bowl, combine flour, baking powder, and salt.
- Slowly incorporate the flour mixture into the peanut butter mixture.
- Line the air fryer basket with parchment paper. Preheat on Air Fry Function at 340°F for 8 Minutes.
- Using a cookie scooper or spoon, drop
1 tbsp of batter at a time into the basket, leaving1 ½ inches in between each ball. Do not overcrowd the basket or the cookies will bake into one another. - Press your thumb into the center of each cookie to create an indentation, careful not to poke through to the bottom. Bake cookies for 8 – 10 Minutes, or until golden and crispy on the edges.
- Remove the parchment paper with the cookies still on it. Working quickly, indent each cookie again. Cookies will firm up while cooling. Continue with another batch while the first cools.
- Once the cookies have cooled, dollop
1 tsp of jam into the center indentation. Serve at room temperature.
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