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Ingredients
    Raspberry Jam Filling

  • 1 cup Frozen raspberries

  • 1/4 cup C&H® Granulated White Sugar
  • 1 Tbsp All-purpose flour

    Peanut Butter and Jelly Thumbprint Cookies

  • 1 1/4 cup All- purpose flour

  • 1/2 tsp Baking powder
  • 1/4 tsp Baking soda
  • 1/2 cup Unsalted butter, softened 
  • 3/4 cup Firmly packed C&H® dark brown sugar
  • 1/4 cup plus more for rolling C&H® Granulated White Sugar
  • 1/2 cup Creamy peanut butter
  • 1 large Egg 
  • 1/2 tsp Pure vanilla extract 

    Topping

  • 1/2 cup Crushed peanuts 

  • 1/4 cup White chocolate 

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Instructions
Prep Time: 2 hours / Cook Time: 10-12 minutes
Step 1

In a small sauce pan, add frozen raspberries, C&H® Granulated White Sugar, and flour and stir until it comes to a boil, reduce to medium heat and stir for one minute and remove from heat. Allow to cool.

Step 2

In a medium mixing bowl, add flour, baking powder and baking soda, and whisk. Set bowl aside to add last.

Step 3

Preheat oven to 350 degrees F.

Step 4

In a stand mixer, add butter, C&H® dark brown sugar, and C&H® Granulated White Sugar and mix for two minutes to combine. 

Step 5

Next, add in peanut butter and mix, scraping down sides to make sure everything is combined. Add egg and vanilla until the eggs incorporated. Scrape bottom of bowl and mix so there isn’t anything left unmixed.

Step 6

Lastly, Add in flour and cover mixer with a towel to keep all the flour in. Mix until flour is combined.

Step 7

Line cookie sheet with parchment paper and take a small cookie scoop and scoop out each cookie. Roll it in the palm of your hand and place on cookie sheet and bake on middle rack for 10-12 minutes.

Step 8

As soon as the cookie come out of the oven make a round divot in the middle of the cookies by taking the back of a measuring spoon and pressing it in the center to create cavities for the jam filling. Fill cavities with jam filling and allow to cool completely on a wire cooling rack.

Step 9

Melt white chocolate and drizzle over tops of cookies and top with crushed peanuts. 

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Recipe by

Emily Hutchinson

@Thehutchoven

Emily Hutchinson is a baker, author and TV personality. You may have seen her on cooking shows or judging cookie competitions. Emily develops recipes in her kitchen with you in mind. She is an authority in her field sharing her baking and decorating techniques on social media. She is the author of two beloved cookbooks and has a mini series teaching her recipes, tips and tricks on The Great American Community.. Emily is passionate about helping you spread sweetness in the kitchen to bake memories that will last a lifetime.