PB& J Graham Crunch Thumbprint Cookies

Name: PB& J Graham Crunch Thumbprint Cookies
Prep time: 1 h 45 min
Cook time: 12 min
Total time: 1 h 57 min
Cuisine: American
Ingredients: 130g graham crackers crushed by hand into small pieces; 100g unsalted butter, melted; 30g granulated sugar; 3g kosher salt; 1/2tsp ground cinnamon; 170g unsalted butter (softened); 300g granulated sugar; 260g creamy peanut butter (like Jif or Skippy); 2 eggs, room temperature; ¼ tsp vanilla extract; 224g flour; ½ tsp baking powder; ⅛ tsp baking soda; ¼ tsp kosher salt; 1 recipe of cinnamon graham crunch; 30g roughly crushed freeze dried strawberries; Extra peanut butter; Strawberry preserves

19 steps

Prep:1h 45minCook:12min

One of my favorite snacks as a kid was open-faced PB&J on top of graham crackers. This cookie is a nod to nostolgia. Creamy chewy peanut butter cookie is mixed with a cinnamon graham crunch and studded with freeze-dried strawberries. The cookies are baked until golden and fluffy with a creamy jammy center!

Updated at: Thu, 17 Aug 2023 11:36:39 GMT

Ingredients

16 servings

For The Cinnamon Graham Crunch

130ggraham crackers

crushed by hand into small pieces

100gunsalted butter

melted

30ggranulated sugar

3gkosher salt

½ tspground cinnamon

For the PB& J Thumbprint Cookies

170gunsalted butter

softened

300ggranulated sugar

260gcreamy peanut butter

like or Skippy

2eggs

room temperature

¼ tspvanilla extract

224gflour

½ tspbaking powder

⅛ tspbaking soda

¼ tspkosher salt

1 recipecinnamon graham crunch

30gfreeze dried strawberries

Instructions

Cinnamon Graham Crunch Directions

Step 1

Preheat the oven to 325 degrees and line a large baking sheet with parchment paper. Set aside.

Step 2

In a large bowl combine graham, sugar, salt and cinnamon and stir until ingredients are incorporated and fragrant.

Step 3

Add in melted butter and stir until well coated.

Step 4

Pour the cinnamon graham mixture onto the baking sheet and bake for 10 minutes.

Step 5

Remove from the oven and set aside to cool.

PB&J Thumbprint Cookies

Step 6

Line x2 large baking sheets with parchment paper. Set aside.

Step 7

In the bowl of a stand mixer, cream butter, peanut butter, and sugar on high for 3 minutes. Scraping down the edge of the bowl as needed.

Step 8

Add egg and vanilla to the mixture and continue the creaming process by mixing on high for another 7 minutes until light and airy.

Step 9

While the dough is creaming, combine flour, baking soda, baking powder, and salt in a small bowl or container. Gently mix using a fork until ingredients are incorporated.

Step 10

Once the creaming process is complete, add the flour mixture and stir on the lowest mixing speed possible until ingredients are just incorporated.

Step 11

Remove the bowl from the stand mixer, using a spatula fold in any excess flour that may have collected on the side of the bowl.

Step 12

Add cinnamon crunch, and freeze dried strawberries to the dough. Gently fold until just incorporated.

Step 13

Using a 2.5oz cookie scoop, scoop the dough onto the prepared parchment lined baking sheets allowing ~2 inches between each cookie (about 8 cookies per sheet).

Step 14

Gently press the top of the dough with your hand to create a flat surface on the top of the cookie. Using your thumb gently imprint the dough.

Step 15

Fill the dough with a 1/2tsp of peanut butter and a 1/2tsp of strawberry jelly.

Step 16

Place cookie dough in the fridge for at least 1hr and up to 24hrs.

Step 17

When ready to bake, preheat the oven to 350 degrees and bake cookies for 12-13 minutes until puffy and golden brown on the edges.

Step 18

Remove cookies from the oven, and cool on the cooling rack.

Step 19

Serve the cookies with a cold glass of milk and enjoy a taste of nostalgia!