This recipe makes a soft chocolate and peanut butter dough for the cookie part, and is then filled with a bright red raspberry jam. Orange jelly would be another filling that would pair well with the chocolate.
Raspberry Chambord Jamberry jams seem to pair great with this one
Instructions
Preheat oven to 375°F. Line 2 baking sheets with parchment paper.In large bowl, thoroughly whisk together flour, cocoa powder, baking soda, and salt.
1 1/3 cups all-purpose flour, 1/3 cups unsweetened cocoa powder, 1/2 tsp baking soda, 1/4 t kosher salt
In a stand mixer using a paddle attachment, beat the butter, peanut butter, and sugars together until fluffy (about 2 minutes), scraping down sides of bowl as necessary.Add the egg and vanilla extract and beat until incorporated.
1 stick, 3/4 cup creamy peanut butter, 1/2 cup sugar, 3/4 cup packed light brown sugar, 1 large egg, 1 tsp pure vanilla extract
With the machine on the lowest speed, slowly pour the flour mix into the batter. Mix until just incorporated, scraping sides as needed.Gather dough together into large ball , wrap in saran wrap, and refrigerate for 20-30 minutes
Using small ice cream scoop or melon baller, scoop rounded balls onto lined cookie sheet about an inch apart.Press a small indentation into each cookie with your thumb. Don't worry if the sides crack a little.Bake for 11-14 minutes or until the dough it just set.
While the cookies are still warm, you can push the indentation in a little deeper if you need to. Cool on a wire rack.After the cookies are cooled, spoon in some raspberry (or other flavor) preserves
Raspberry Chambord Jam
Notes
NOTES:
Sometimes thumbprint cookies will not hold the indentation throughout the baking time. It’s OK to tamp down the indentation again when they come out of the oven. Just don’t get too enthusiastic and press all the way to the bottom of the cookie!
Be very precise with measuring the flour and the cocoa. Too much flour will give you dry cookies and nt enough flour will make the cookies too flat