My boyfriend calls these "grandma cookies", which I prefer to take as a compliment because grandmas make the most kick ass cookies.
Growing up, I spent a lot of time with my grandma that lives here in Vancouver. Her stories were better than books or TV, whether she was talking about growing up in a haunted house on Commercial Drive (true story!), or an epic tale of rats taking over a pirate ship. Little me would plead to hear the same stories over and over again, and my grandma would break out in a sweat trying to remember what she had spun. But she'd be back at it, coming up with something even better the second time.
These days, my favourite stories are the gossipy ones from her old people home.
I remember eating these cookies growing up and, obviously, licking all the jam out of the middle like it was my job. These cookies hold the same awesome memories, and I love revisiting all those moments with this spruced up extra quick version of peanut butter and jam thumbprint cookies.
The best part? Well aside from being delicious, they only take 15 minutes to make, and are gluten free, so everyone wins!
15 Minute Peanut Butter and Jam Thumbprint Cookies (Gluten Free)
1 cup peanut butter
1 tsp baking soda
1/2 cup brown sugar
1/2 cup white sugar
1/2 tsp vanilla
1/2 cup (or so) raspberry jam
Preheat oven to 350F and line a baking tray with parchment or a silpat mat.
Mix all the ingredients, except the jam, together in a large bowl until well combined.
Roll up 1-2 tablespoons of the dough into a ball, place on tray, and press down gently in the centre with your thumb. Scoop a small (1/2 to 1 teaspoon) of jam into the indented centre.
Bake for 10-13 minutes and allow to cool slightly before removing from tray.