PB & Jam Thumbprint Cookies

We teamed up with our friends at Pembroke Bakery and Green Mountain Peanut Butter to create a gluten-free treat worth celebrating: PB&J Thumbprint Cookies featuring chunky PB and Strawberry Rhubarb jam. The best part about thumbprint cookies? You don’t have to pick just one jam!

COOKIE DOUGH: 150 g King Arthur Measure for Measure Gluten Free Flour

½ tsp baking soda

½ tsp sea salt

113 g unsalted butter, room temperature

75 g light brown sugar

75 g sugar

1 large egg & 1 large egg yolk, room temperature

195 g Green Mountain Peanut Butter’s crunchy peanut butter, well-stirred

2 tsp Maple syrup

⅓ cup Blake Hill Strawberry Rhubarb Jam

ICING: 120 g powdered sugar, sifted

1 Tbsp Green Mountain Peanut Butter’s crunchy peanut butter

1-3 Tbsp water for desired consistency

Sprinkle of sea salt

Strawberry Rhubarb Preserve

$8.99

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Instructions

1

In a medium bowl, whisk together the flour, baking soda, and sea salt. Give it a little love, then set it aside—it’ll have its moment soon!

2

In a large mixing bowl, using a hand or stand mixer on medium-high speed, cream together the butter and sugars until they’re light, fluffy, and looking oh-so-whipped (about three minutes). Don’t forget to scrape down the sides like the baking pro you are!

3

Add in the egg and egg yolk, one at a time, mixing until fully combined. Now, it’s time for the star ingredients: stir in the Green Mountain Peanut Butter (make sure it’s well-mixed so all those delicious oils are incorporated) and the maple syrup. Mix until smooth and irresistible!

4

Add your dry ingredients to the wet ingredients and mix until everything is fully combined. The dough will be soft, a little sticky, and full of potential! Wrap it up in plastic wrap or pop it in an airtight container, then let it chill in the fridge for at least two hours (or overnight if you can wait that long).

5

Preheat your oven to 375°F and line your baking sheets with parchment paper.

6

Roll the dough into tablespoon-sized balls and place them on the baking sheets. Now for the fun part—using the bottom side of a ½ teaspoon spoon, press a little indentation into the center of each dough ball.

7

Fill each indentation with ½ teaspoon of your favorite Blake Hill jam. No need to commit to just one—mix and match flavors for a jam-packed surprise in every bite!

8

Pop the baking sheet in the freezer for 10 - 20 minutes to let the cookies chill out before baking. This helps them keep their cute little shape!

9

Bake for 10-12 minutes until the edges turn a lovely golden brown. Let them cool completely before the next delicious step.

10

While your cookies are cooling, whisk together all the icing drizzle ingredients until smooth (except for those crunchy peanut chunks—they’re staying put!). Add water a little at a time until you reach your perfect drizzly consistency.

11

Now, get artsy! Drizzle as much (or as little) icing as your heart desires, then grab a cookie (or three) and enjoy every bite!