PB&J Thumbprint Cookies

Ingredients

• 1 1/3 cups all-purpose flour
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/2 cup unsalted butter, softened
• 1/2 cup granulated sugar
• 1/4 cup packed light-brown sugar
• 2/3 cup JIF Creamy Peanut Butter
• 1 large egg
• 1 tsp vanilla extract
• 1/2 cup Smuckers Fruit Spread, any flavor

Directions

1. Heat the oven to 350 degrees. Whisk the flour, baking soda and salt together in a mixing bowl for 20 seconds, then put the bowl aside.
2. In the bowl of an electric stand mixer with the paddle attachment, beat the butter, granulated sugar and brown sugar only until the mixture turns creamy. Add the peanut butter and mix just until it disappears into the dough, then mix in the egg and vanilla.
3. Turn the mixer to low and gradually add the flour mixture, mixing only until the dough comes together. Scoop the dough in 1 Tbsp portions and roll each one into a ball.
4. Arrange the dough balls on baking sheets lined with parchment paper or silicone liners, leaving 2 inches between cookies. Press the back of a rounded 1/2 tsp into the top of each cookie to make a small well.
5. Bake at 350 degrees for 10 – 13 minutes, staying closer to the lower time for softer cookies and the higher time for crisper ones. Take the cookies out of the oven and press the center of each cookie again with the back of a rounded tablespoon, since the wells will probably have softened and spread.
6. Let the cookies cool on the baking sheet for several minutes, then move them to a wire rack to cool all the way. When they are cool, spoon and spread 1 tsp jam into the center of each cookie. Store in an airtight container in a single layer.