When I think of back to school, I always think of peanut butter and jelly.
That classic combination always reminds me of the beginning of the school year as we usher kiddos from summer into their new fall routine.
On the first week of school this year, I made these yummy (and easy!) PB&J Thumbprint Cookies for my back to school kiddos. I filled ours with my homemade raspberry freezer jam, but any jam you love will work.
Happy back to school season!
This recipe yields 3 dozen cookies.
1½ cups all purpose flour
½ teaspoon baking soda
½ teaspoon salt
½ cup butter, softened
½ cup sugar
½ cup light brown sugar
1 cup creamy peanut butter
your favorite jam to add in the middle (we used raspberry)
Preheat your oven to 350 degrees.
Line 2 baking sheets with parchment paper or spray with Pam. Set aside.
In one mixing bowl, whisk together your flour, baking soda and salt. Set aside.
In a second mixing bowl, beat with an electric mixer your butter, sugar and brown sugar until fluffy. Beat in your peanut butter and egg. Slowly beat your flour mixture into this mixture until just combined.
Roll your dough into balls (a little smaller than golf ball size). Place your peanut butter dough balls on your prepared baking sheet and then lightly press in the middle of each one with your thumb.
When your cookies are all on the baking sheet, pop them in the oven to bake about 12 to 14 minutes.
Remove the cookies from the oven and then lightly press the centers down again just a little as they cool.
When the cookies have completely cooled, add just a bit of jam to the centers of each one.
Serve with a tall glass of cold milk and enjoy!
I love back to school season!! xo