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Peanut Butter-and-Jelly Thumbprint Cookies

photo by:kraft
These yummy Peanut Butter-and-Jelly Cookies turn a favorite childhood sandwich into a tasty treat.
20 min
1 hr 10 min
2 doz. or 12 servings, 2 cookies each
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What You Need

cup  PLANTERS Creamy Peanut Butter
cup  plus 2 Tbsp. sugar, divided
cup  raspberry jam
oz.  BAKER'S White Chocolate

Make It

HEAT oven to 325°F.

MIX peanut butter, 1/2 cup sugar and egg until well blended. Roll into 24 balls; coat with remaining sugar. Place, 2 inches apart, on baking sheets. Use thumb to press down center of each ball; fill with jam, adding about 1/2 tsp. to each.

BAKE 20 min. or until lightly browned. (Do not overbake.) Cool 5 min. on baking sheets; transfer to wire racks. Cool completely.

MELT chocolate as directed on package; drizzle over cookies. Let stand until chocolate is firm.

Kraft Kitchens Tips

How to Fill Centers of Dough Balls with Jam
Spoon jam into small plastic bag; cut off one corner from bottom of bag. Squeeze jam from bag into centers of dough balls.
Make Ahead
Cooled cookies can be stored in airtight container or freezer-weight resealable plastic bag in freezer up to 1 month. Thaw at room temperature before serving.
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