Peanut butter and jam thumbprints from Once Upon a Chef: Weekend/Weeknight: 70 Quick-Fix Weeknight Dinners + 30 Luscious Weekend Recipes (page 262) by Jennifer Segal

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute blackberry jelly or blackberry preserves for blackberry jam.

  • dbuhler on July 22, 2024

    These were so good! I absolutely loved the texture and flavor of the cookie, and she was right, blackberry jam is very good here! To portion the cookies, I used a #50 scoop, which is a little over 1 TBS and I got 44 cookies. I also put the jam in a sandwich sized resealable bag and snipped of the corner and piped the jam into the indentation. This was much faster than using a spoon. I will gladly make these again!

  • averythingcooks on October 24, 2023

    These are very good cookies. To get 36, I used 22 g (which for us, resulted in pretty big cookies) and felt I needed to add 1 minute to both the "before & after jam" bake times. I stirred together raspberry & blackberry jelly and I'm pretty sure these will get made again.

  • bwhip on October 01, 2021

    We really enjoyed these. Easy to make, with good instructions. Flavor and texture were spot-on. We'll make these again.

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