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Peanut Butter and Chokecherry Jam Thumbprint Cookies

Created by NELady on June 4, 2023

1/2 cup unsalted butter, softened
1/2 cup granulated sugar
1/2 cup creamy peanut butter
1/4 cup chokecherry jam (or substitute with raspberry, strawberry, or blackberry jam)
1 large egg

Step 1: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
Step 2: In a mixing bowl, cream together the softened butter, granulated sugar, and creamy peanut butter until light and fluffy.
Step 3: Add the egg and vanilla extract to the bowl. Mix well until fully combined.
Step 4: In a separate bowl, whisk together the all-purpose flour, baking soda, and salt.
Step 5: Gradually add the dry ingredients to the wet ingredients, mixing until a dough forms. Be careful not to overmix.
Step 6: Roll the dough into 1-inch balls and place them onto the prepared baking sheet. Leave about 2 inches of space between each cookie.
Step 7: Use your thumb or the back of a spoon to create an indentation in the center of each cookie.
Step 8: Spoon about 1/2 teaspoon of chokecherry jam (or your preferred alternative jam) into each indentation.
Step 9: Bake the cookies in the preheated oven for 10-12 minutes, or until the edges are lightly golden.
Step 10: Remove the baking sheet from the oven and let the cookies cool on the sheet for 5 minutes.
Step 11: Transfer the cookies to a wire rack to cool completely.