Easy Peanut Butter Thumbprints (with Jam & Chocolate) are the perfect treat for any time of year. Inspired by peanut butter blossoms, these cookies feature a delicious peanut butter flavor and a sweet surprise in the center. With a dollop of jam and chocolate, each bite is a satisfying combination of flavor

To get started, line a cookie sheet with parchment paper and set it aside. In a medium bowl, whisk together the dry ingredients and set this aside as well.

In a large bowl with the paddle attachment, use a stand mixer or electric mixer on medium-high speed to cream together the sugars, peanut butter, and butter until light and fluffy—about 1.5 minutes

 Next, add the egg, egg yolk, and vanilla extract, mixing until well combined. Be sure to scrape the sides of the bowl as needed.

Gradually add the flour mixture to the wet ingredients, mixing until just combined. Avoid over-mixing; it’s okay if you see a few streaks of flour. Once the peanut butter cookie dough is ready, refrigerate it for 15 minutes, and preheat your oven to 350°F (175°C).

Using a cookie scoop, form 3-tablespoon-sized cookie dough balls and place them on the prepared baking sheet, spacing them about 1.5 inches apart. Bake one sheet at a time in the center of the oven for 10-15 minutes, or until the edges are golden brown and crisp.

As soon as the cookies come out of the oven, use the back of a tablespoon to make an indent in the center of each cookie while they’re still warm. Once the cookies are fully cooled, add 1/2 a teaspoon of hazelnut spread and 1/2 a teaspoon of fruit jam to the center of each. Enjoy!