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!
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.