Soft and chewy peanut butter thumbprint cookies are filled with fruity jam and then drizzled to perfection with white chocolate.---Grab that cold milk!

White Chocolate Peanut Butter and Jelly Thumbprint Cookies

Soft and chewy peanut butter cookies are filled with fruity jam and then drizzled to perfection with white chocolate.---Grab that cold milk!
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 1 -1/2 dozen cookies

Ingredients

  • 1/2 cup melted butter
  • 3/4 cup coconut sugar or brown sugar
  • 1 large egg plus 1 egg yolk
  • 3/4 cup creamy peanut butter
  • 1/4 cup plain yogurt
  • 2 teaspoons vanilla extract
  • 1-1/2 cups white whole wheat flour
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • Strawberry jam for filling
  • 1/2 cup melted white chocolate for drizzling

Instructions

  1. Preheat oven to 350F. Line a baking sheet with parchment paper. Set aside.
  2. Place melted butter and sugar in the bowl of a stand mixer fitted with a paddle attachment. Beat on medium speed until smooth. Add eggs, peanut butter, yogurt, and vanilla and mix until incorporated. Mix in flour, baking soda, and salt until a soft cookie dough forms.
  3. Roll dough into 1-in balls and place on prepared baking sheet. Use your thumb to make an indention in the center of each ball. Fill each thumbprint with 1/2 to 1 tablespoon jam.
  4. Bake cookies at 350F 10-11 minutes or until edges begin to turn golden. Cool cookies on baking sheet 10 minutes, then drizzle each cookie with warm melted white chocolate. Let set 5 minutes, then transfer cookies to a wire cooling rack to cool completely.

Recipe Notes

Store cookies in an airtight container at room temperature up to 2 days.