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

  • Preheat oven to 350F. Line a baking sheet with parchment paper. Set aside.
  • 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.
  • 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.
  • 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.

Notes

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